This is Colleen’s answer to store-bought chili crunch. It’s packed with crispy garlic, toasty sesame, and just the right amount of heat, all brought together with a touch of date syrup for that subtle, balanced sweetness. Spoon it over rice, eggs, roasted veggies, or anything that needs a little life. It’s the kind of jar that somehow disappears faster than you expected.
Date-Sweetened Chili Crunch
colleen sundlie
savory
This is Colleen’s answer to store-bought chili crunch. It’s packed with crispy garlic, toasty sesame, and just the right amount of heat, all brought together with a touch of date syrup for that subtle, balanced sweetness. Spoon it over rice, eggs, roasted veggies, or anything that needs a little life. It’s the kind of jar that somehow disappears faster than you expected.
Ingredients
- ½ cup avocado oil
- 4 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 1 small piece seaweed, shredded
- 1 tsp sesame seeds
- 1-2 tbsp red chili flakes
- 1 tsp smoked paprika
- 1 tbsp date syrup
- 1 tsp sea salt
- Dash of tamari or soy sauce
Directions
Heat avocado oil in a pan over medium heat.
Add sliced garlic and sesame seeds and cook until the garlic starts to turn golden and crispy.
Add the sliced shallot and shredded seaweed and continue cooking until everything is fragrant and lightly crisped.
Stir in red chili flakes and smoked paprika.
Remove from heat and mix in date syrup, sea salt, and a dash of tamari.
Let cool slightly, then transfer to a jar for storage.
Store in the refrigerator and bring to room temperature before using if the oil solidifies.
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