Crispy Garlic Oil

This oil is a flavor shortcut; the kind of condiment that transforms simple ingredients into a crave-worthy bite. Built on slow-cooked garlic, chili flakes, toasted sesame and a splash of umami; it’s bold and crunchy with a lingering heat that keeps you coming back.

Inspired by chili crisps and garlic confit; this recipe brings texture, fragrance, and richness all in one jar. It’s incredibly versatile: drizzle it over rice bowls, swirl it into soup, spoon it on eggs or toast or just dip crusty bread straight into it.

This version is designed to be accessible and adjustable. Want it hotter? Add more chili. Want it richer? Let the garlic go a shade darker. It’s yours to tweak and make your own.

Why You’ll Love This Crispy Garlic Oil

Crunch + Heat
The slow-cooked garlic chips give you richness and crunch, balanced by the dry heat of chili flakes and the nutty pop of sesame.

Flavor Amplifier
From noodles and dumplings to salads, grain bowls, or roasted veggies this oil wakes everything up.

Keeps Well
Stored in a clean jar, it holds beautifully in the fridge and is always ready to take a dish from good to wow.

Pro Tips for Maximum Flavor

Go Slow with Garlic
Low heat is key. Let the garlic slowly toast in the oil until it’s golden and crisp. Rushing this step can make the garlic bitter.

Layer the Add-Ins
Add chili flakes and sesame while the oil is still hot so they bloom, this unlocks their flavor without burning them.

Balance the Umami
A touch of soy sauce or tamari grounds the flavor and adds a little depth. A pinch of sugar is optional but balances the heat and salt.

Double It Up
This recipe easily scales. Make a big batch and share a jar.  It’s one of the best edible gifts you can give.

Rheal Kitchen Talk

This is the kind of recipe that’s always in rotation in my kitchen; the thing I reach for when a meal needs something. It came together from playing around with leftover garlic, a little too much sesame and the urge to add texture where there wasn’t any. I didn’t grow up with chili crisp, but I’ve always been drawn to condiments that add more than just heat.

This oil is a blend of function and feeling. It makes eggs taste lux. It makes rice bowls taste finished. And it makes a plain slice of bread feel like a snack. You can customize the spice level, the crunch factor, even the oil base. But no matter how you make it, once you have a jar on hand, you’ll wonder how you cooked without it.

Made in small batches. Best enjoyed with everything. Made by you.