Onion Crunch Chili Oil

I love the trader joes chili onion crunch so much, I recreated an even better version in my own kitchen!! This stuff is amazing and tastes great on everything! The flavors are bold and pack a punch— perfect on toast, in ramen or pho soups, or added to any dip for extra flavor and heat. If you try my version, tag me! I love seeing your foodie photos (:

Double the recipe if you want to make a larger batch (:

What you’ll need:

• 1/2 cup olive oil (or any neutral tasting oil of choice)

• 1 tsp dried onions

• 1 tsp dried garlic

• 2 tsps thai chili dried chili powder

• 2 tsps chili flakes

• 1 tsp smoked paprika

• 1 tsp salt

• 1 tsp soy sauce (optional)

• cooking thermometer

• mason jar (storing chili oil)

Instructions:

1. In a large heat safe bowl, add in dried onions, dried garlic, thai chili dried chili powder, chili flakes, smoked paprika, salt, and soy sauce. Mix well and set aside.

2. Add oil to a pan and heat on medium-high until temperature of oil reaches about 200F-250F. Use cooking thermometer to check temp of oil; Any degrees higher can result in burnt tasting spices—

3. Once oil reaches 200F-250F, carefully pour hot oil over spice mixture. Carfully keep stirring until contents are combined and no smoke is present— this will prevent spices from burning.

4. Store in a mason jar unrefrigerated for up to 3 months. ENJOY.