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A spoon is holding a small portion of chili garlic oil above a full white bowl.
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I really can’t eat my favorite crispy potstickers without a big bowl of this delicious homemade garlic chili crisp oil.

Recently, I saw that Trader Joe’s had their own version of garlic chili oil that was gaining popularity online. As much as I enjoy a lot of TJ products, I knew it was my time to shine with this easy homemade recipe!

It’s a simple, authentic dipping oil that I could practically drink with a straw. Well, maybe not necessarily with a straw… but you get the idea!

Besides just dipping potstickers in this spicy, flavorful garlic chili crisp oil, I also love drizzling just a little over things like avocado and scrambled eggs.

Trust me, once you try this oil, you’ll also be looking for inventive ways to use it. Which, speaking of — I have a couple recipes coming up that use this homemade garlic chili crisp oil as its base and OMG IT’S SO GOOD.

A close up image shows red pepper flakes, sliced garlic and oil in a wooden spoon.

Ingredients for homemade garlic chili crisp oil

The ingredients for this spicy oil are simple and inexpensive. If you’re anything like me, you probably already have most of these in your kitchen!

  • Red pepper flakes
  • Sugar
  • Sea salt
  • Oil
  • Garlic
  • Cinnamon stick (optional)
  • Star anise pods (optional)

When it comes to choosing the perfect oil, it’s hard to go wrong. As long as it’s neutral, it should work just fine with this recipe. I like avocado oil the best, personally! I always buy a big container of it at Costco.

Red pepper flakes are dashed on a white surface, next to a white bowl and glass jar, both containing chili garlic oil.

How long will this homemade garlic chili crisp oil stay fresh?

If you’re not eating this homemade dipping oil immediately, that’s okay! In fact, I think it’s better the next day anyways. The flavors really have time to settle in when you leave it on the counter overnight.

To keep it fresh, place this garlic chili crisp oil into an airtight container (like a jar) and keep it the fridge. It can last in the fridge for up to a month!

You’ll want to set it out at room temp. for an hour or so before using because the oil will harden in the fridge.

If you know you’ll be using this right away, you can keep it at room temperature for 3-5 days before I suggest putting it in the fridge.

How can I make it spicier?

This homemade garlic chili crisp oil already packs a punch, but if you want to add even more heat, go for it!

Adding more red pepper flakes is always the easiest way to create more spice. However, you can also add a dash of cayenne powder or a few finely chopped Serrano peppers to get creatively spicy!

Can garlic chili crisp oil be used as a marinade?

Absolutely! Chicken, beef, and seafood can all be marinated in this oil. The ways that the different meats all soak in the flavors of the oil are SO good. I highly recommend trying this out as a marinade for your favorite cut of meat!

A wooden spoon is holding a small portion of oil above the full white bowl.

Here are some more spicy recipes I can’t get enough of:

Quick Spicy Sesame Ramen

Spicy Korean Pork Pizza

Spicy Garlic Pork Stir Fry

5 from 6 votes

Homemade Garlic Chili Crisp Oil

This homemade garlic chili crisp oil is a take on the Trader Joe's chili onion crunch! Easy to make and use for all the sauces and marinades!
Prep Time: 5 minutes
Cook Time: 10 minutes
Rest time: 20 minutes
Total Time: 35 minutes
Servings: 1 cup


  • ¼ cup (59 g) + 2 tablespoons red pepper flakes
  • ½ teaspoon sugar
  • Pinch of sea salt, to taste
  • 1 cup (237 ml) neutral oil, (avocado, grapeseed, or refined liquid coconut oil all work great)
  • 8 cloves garlic, thinly sliced

Optional Add-Ins:

  • 1 cinnamon stick
  • 2 star anise pods
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  • Place the chili flakes, sugar, and salt in a glass jar that will hold about one cup of oil.
  • Place the oil, sliced garlic, cinnamon stick (if using), and star anise (if using) in a small saucepan over medium-low heat. Cook just until the garlic is crisp, about 10 minutes (watch carefully as to not burn the garlic).
  • Remove the cinnamon stick and star anise from the oil and use a slotted spoon to remove the garlic. Place the garlic in the jar with the pepper flakes then pour the oil over the chili flake mixture. Give it a stir and let stand at least 30 minutes before using.


Store the leftover oil in a lidded jar in the refrigerator for up to 1 month.


Serving: 1tablespoon, Calories: 132kcal, Carbohydrates: 2g, Protein: 1g, Fat: 14g, Sodium: 49mg, Potassium: 65mg, Fiber: 1g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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    1. hi Latrelle! in the recipe, it says it’s optional, and i’ve made it both ways – with and without the cinnamon stick and star anise.

  1. Hi, I just came across this recipe post and was wondering if I could substitute minced garlic instead of fresh, sliced garlic? I just happen to have minced on-hand. Although I love garlic chips, I dont want to have to make a store run.

    1. i would definitely be a little careful with minced garlic b/c it’ll burn a lot easier than with the sliced garlic. you can certainly use minced, just be extra watchful.

    1. unflavored oil is preferred. olive oil has a distinct flavor so it might come through in this chili crisp oil

  2. Delicious and very easy to make. My family loved it. I will definitely make it again. Excellent recipe, thank you!!!

  3. Instructions are very easy to follow, and it smells phenomenal!
    I made this for my husband for our ramen for dinner tonight and he is salivating just thinking about it!