This easy microwave version of chilli crisp oil is a simple way to make this condiment powerhouse in under 10 minutes. Using a microwave to make crispy garlic chips (plus garlic oil) is a life hack you’ll use time and again. Try it with shallots if you’d like to make your own crispy shallots!
In collaboration with Panasonic Australia
Easy Microwave Chilli Crisp
60g chilli flakes*
2 whole star anise
4 green cardamom pods
1 tablespoon finely chopped ginger
3 tablespoons fried shallots
1 tablespoon sea salt
½ tablespoon sugar
1 cup vegetable oil
6 garlic cloves, finely sliced
- To start, place the chilli flakes, star anise, cardamom pods, finely chopped ginger, fried shallots, sea salt, and sugar into a heat-safe bowl. Mix all the ingredients together to combine, ensuring the flavours are well distributed.
- In a separate microwave-safe jug, pour in the vegetable oil and add the finely sliced garlic. Stir the mixture to evenly coat the garlic with the oil. Place the jug in the microwave and cook on high (1000W) for 3 minutes, or until the garlic turns a light golden colour. Be cautious not to overcook the garlic, as it can quickly become bitter if too dark.
- Carefully remove the hot oil and garlic mixture from the microwave, using oven mitts as the jug will be very hot. Immediately pour the hot garlic-infused oil over the dried chilli mixture in the bowl. Stir the mixture thoroughly to ensure all the ingredients are coated with the hot oil and well combined.
- Your homemade chilli crisp is now ready to use. For storage, transfer the chilli crisp to an airtight container and keep it in the fridge. It will stay fresh for up to 2 weeks, retaining its spicy, crispy texture.
- Notes: This recipe was made using the Panasonic 3-in-1 Black Convection Microwave Oven NN-CT56MBQPQ . For best results, try to find chilli flakes that contain both chunky pieces of dried chilli and seeds. Alternatively, you can blitz 60g of dried chillies in a food processor to achieve a similar texture. Avoid using fine chilli powder, as it will dissolve into the oil, making the mixture overly spicy and less like a traditional chilli crisp.
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