I used Serious Eats’ recipe with a few modifications. Swapped the peanuts out for sesame seeds, and used powdered bouillon in place of salt.
I used Serious Eats’ recipe with a few modifications. Swapped the peanuts out for sesame seeds, and used powdered bouillon in place of salt.
Bouillon is a genius move for chili crisp! It adds that umami depth that plain salt can’t match. I’ve been using this trick in a bunch of other condiments too - works amazing in homemade hot sauces or even compound butters. Just watch the sodium content since most bouillons are already pretty salty.