Chili walnut crunch is our excuse for adding garlic to just about everything. This recipe is easily adapted to your taste. If you like it spicy, go ahead and add more chili flakes, the same goes for garlic. Crunchy garlic and walnut in a spicy chili oil drizzled over just about anything adds a huge flavor bomb to your dishes.
The first time I ever experienced a chili oil crunch was in Chinatown in San Francisco. I had my favorite place I would visit weekly and I liked my food very spicy and my partner did not so I asked for some extra spice. To my utter delight, the waiter brought me a crunchy spicy oil to add to my already delicious food. The inspiration from that is the basis for what ended up as my version.
This recipe is perfect for the Crabless Cake Burger. You can add it to a rice bowl, tacos, burritos, on sandwiches, wraps, and veggies.
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How to Make Chili Walnut Crunch
Chili Walnut Crunch
Servings: 16 ounces
Walnut chili crunch is our excuse for adding garlic to just about everything. This recipe is easily adapted to your taste. If you like it spicy, go ahead and add more chili flake, same goes for garlic. EnjoyPrint Recipe
- In a large pot, heat the oil until just about at the smoke point(approx. 400 degrees).
- Turn the heat off and add the walnuts, be careful the oil will bubble up and splatter when you start add ingredients. Add the remainder of the ingredients.
- Allow to cool completely then place in a jar. This crunch only gets better with time.
Nutritional values are an estimate.
Serving: 1oz. | Calories: 113kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 4g | Sodium: 171mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 604IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg