epicurious4.8
Chili Crisp With Oats and Coconut
This chile–oat crisp is extra-crispy. I’ve included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium–low and cook for 20–⏱️ 25 minutes until everything is crispy.
cinnamon stick1(100 g) old-fashioned rolled oats1 cup
2
Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve—this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.
cinnamon stick1(100 g) old-fashioned rolled oats1 cup
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...