The easiest way to use crispy chilli oil is to spoon it over food just before you eat.
Stir the jar, scoop up both oil and crunchy bits, and start with a teaspoon. Here are 15 ideas from our kitchen.
Breakfast
- Fried eggs: fry your egg in a little of the oil, then spoon the crispy bits on top.
- Turkish eggs: poached eggs on yoghurt with Çıtır Biber. Try our menemen too.
- Savoury porridge: oats with soy, sesame and Crunchy Spice. Get the recipe.
- Avocado toast: a spoon of crispy chilli oil makes it taste finished.
Lunch and dinner
Viral dumpling soup with Yum Phrik
Thai cucumber salad
Quick chickpea curry with Curry Bomb
Pizza rolls with Pizza Chilli Crisp
- Noodles: toss hot noodles with soy sauce and Yum Phrik.
- Rice: spoon it over plain rice or fried rice.
- Dumplings: mix with soy and black vinegar for a dipping sauce.
- Soup: swirl it into ramen, pumpkin soup or the viral dumpling soup.
- Salads: use it as a dressing base, like in our Thai cucumber salad.
- Curries and stews: stir a spoon of Curry Bomb through at the end, as in this quick chickpea curry.
- Pizza and pasta: Pizza Chilli Crisp on a slice, on pesto pasta or on pizza rolls.
Snacks and dips
- Hummus: make a well in the middle and fill it with Çıtır Biber.
- Yoghurt or mayo dip: stir a spoon through for an instant dip.
- Cheese board: Agave Chilli Crisp with aged cheese.
Something sweet
- Ice cream: try Crunchy Spice Caramel on vanilla ice cream, or our chocolate chilli ice cream.
Tips
- Stir before you scoop so you get oil and crunch together.
- Add it at the end of cooking. Long frying makes the crispy bits lose their crunch.
- Cooking for kids? Serve it at the table so everyone adds their own heat.
Find more ideas in our recipe collection.
