The first time I poured this over eggs, I knew it was going to be a regular in my fridge. Something about the way the garlic crisps and the chili dances in oil just makes everything taste bolder, deeper, better. Whether you’re jazzing up noodles or spooning it over roasted veggies, this garlic chili oil brings serious flavor with barely any effort.
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Why You’ll Love This Garlic Chili Oil
This garlic chili oil is quick, simple, and flexible. You only need a few pantry ingredients, but the flavor payoff is huge. It’s ready in under 10 minutes, keeps beautifully in the fridge, and works with so many dishes. You can make it mild or hot, smooth or crunchy. Plus, it’s easy to double or triple when you want to gift a jar or stash some in the freezer.
Ingredients
- 1/4 cup avocado oil (or any neutral oil like grapeseed or sunflower)
- 5–6 cloves garlic, finely chopped
- 1 tablespoon chili flakes (Szechuan for heat and aroma, or red pepper flakes for a solid standby)
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder (optional for color and depth)
Substitutions:
- You can use canola or grapeseed oil. Just avoid extra virgin olive oil or unrefined coconut oil, which burn quickly.
- No Szechuan flakes? Add a pinch of cayenne to your red pepper flakes to boost the heat.
How to Make Garlic Chili Oil
Step-by-Step Instructions
Chop the garlic nice and fine. Smaller pieces cook more evenly and give better crunch.
In a small pot, add the chopped garlic and avocado oil.
Heat on medium for about 5–7 minutes. You want to see small, slow bubbles. Stir often.
Optional Crunchy Version: Keep cooking for another 2–3 minutes until garlic is golden and crisp.
Remove from heat. Add chili flakes, salt, and optional chili powder. Stir it all in gently.
Let it steep for at least 5 minutes so the flavors meld.
Cool completely before storing in a clean, airtight jar.
Variation – Crunchy Garlic Chili Oil
For that satisfying little bite in every spoonful, simply cook the garlic 2–3 minutes longer before adding the chili. You’ll get crispy bits that add texture to every drizzle. Just don’t walk away—it can burn fast.
Flavor Additions & Customizations
Want to get creative? These mix-ins take your garlic chili oil to the next level:
- Toasted sesame seeds – Add at the end for nutty crunch.
- Green onions – Thinly sliced and added right after garlic crisps.
- Dried minced onions – Add a mellow savory layer.
- Sesame oil – 1/2 tablespoon adds deep roasted flavor.
- Cayenne pepper – For extra kick.
- Chopped peanuts or slivered almonds – Add for texture and richness.
Ways to Use Garlic Chili Oil
Here’s how I use this spicy little jar of magic:
- Tossed on noodles or ramen
- Drizzled over potstickers or dumplings
- Over scrambled, boiled, or fried eggs
- Swirled into hummus or Greek yogurt
- As a dip for crusty bread
- Poured over roasted or sautéed veggies
- Stirred into fried rice or stir-fries
- On avocado toast or pizza
- Mixed into rice, cauliflower rice, or quinoa
You can even add a spoonful into this Spicy Crispy Chilli Chicken Stir Fry for an extra flavor punch.
Storage & Shelf Life
This oil stores well, making it perfect for meal prep:
- Fridge: Up to 3 months. Always use a clean spoon to avoid contamination.
- Freezer: Up to 6 months. Try freezing in an ice cube tray, then transfer to a container.
The oil may thicken in the fridge. Just leave it out at room temp or warm slightly before using.
Top Tips for Success
- Don’t add chili flakes while oil is on the heat. They burn quickly and turn bitter.
- Always cool fully before sealing in a glass jar.
- Scale it up! This recipe doubles or triples easily.
- Use a clean spoon every time to keep it fresh and safe.
Garlic Chili Oil – Recipe Card
Print
Garlic Chili Oil – Quick & Bold Homemade Flavor
- Total Time: 12 mins
- Yield: 1/3 cup
Description
This garlic chili oil is spicy, savory, and packed with flavor. It’s quick to make and goes with almost everything—from noodles to eggs to veggies.
Ingredients
1/4 cup avocado oil (or any neutral oil like grapeseed)
5–6 cloves garlic, finely chopped
1 tbsp chili pepper flakes (Szechuan preferred or red pepper flakes as substitute)
1/4 tsp sea salt
1/4 tsp chili powder (optional)
Instructions
1. Finely chop the garlic.
2. Add garlic and avocado oil to a small pot over medium heat.
3. Heat for 5–7 minutes until the garlic begins to bubble gently.
4. For crunchy garlic oil: cook garlic 3 minutes longer until golden brown.
5. Remove from heat and immediately stir in chili flakes, salt, and optional chili powder.
6. Let the oil steep for at least 5 minutes.
7. Cool fully, then transfer to a clean airtight jar for storage.
Notes
Always remove the oil from heat before adding chili flakes to prevent burning.
Use a clean spoon each time to keep the oil fresh.
Refrigerate up to 3 months or freeze in cubes for longer storage.
Customize with sesame oil, peanuts, dried onion, or green onion for extra depth.
- Prep Time: 5 mins
- Cook Time: 7 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 tbsp
- Calories: 80
- Sugar: 0g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 0.2g
- Cholesterol: 0mg
More Such Recipes
If bold flavor is your thing, you’ll love these too:
- Try this Sticky Sesame Cauliflower with a Touch of Heat for a crunchy, spicy bite
- Or this Brown Sugar Garlic Chicken for Sweet and Savory Cravings
- And for a cozy night in, don’t miss this Garlic Butter Steak and Potatoes – The Ultimate Comfort Dish
FAQ
What do you use garlic chili oil for?
I use it on everything from eggs and rice to veggies and noodles. It adds heat, crunch, and depth to simple meals.
How do you make garlic chili oil?
Chop garlic, cook it in neutral oil until golden, then stir in chili flakes and salt off heat. Steep, cool, and store.
Is chili garlic oil good for you?
In moderation, yes. It’s full of flavor so a little goes a long way. Just remember, it’s still oil-based.
Is there garlic in chili oil?
Yes, in this version. Some commercial versions skip it, but I think the garlic makes it.
Final Thoughts
If you haven’t made garlic chili oil at home yet, this is your sign. It’s simple, fast, and adds serious flavor to whatever you’re eating. You can keep it mild or fiery, crunchy or smooth. Experiment with add-ins, stash it in the fridge, and let it become your secret weapon.
Want to share how you used it? Tag me over on Pinterest or Facebook. I’d love to see what you’re cooking!