Fragrant, zesty, and spicy — this Lemon Peel Chili Crisp (aka chili crunch) adds bold flavor to any dish! You can try it on eggs, in frittatas, with noodles, on salad, or even as a dipping oil for bread! Learn how to make this Lemon Peel Chili Crisp in this easy-to-follow, quick recipe.
One time a few years ago, my husband went to the grocery store for me because I was sick. He asked me, “Do you need any more lemons?” and I replied, “I never don’t need lemons.” And now we say that all the time! I never go to a grocery store without picking up some lemons because I use them constantly. Oftentimes I’ll buy a grocery store lemonade (I like the Trader Joe’s one because it has such simple ingredients). But those are usually too sweet for me, so I make my own drink in a big mason jar:
- 1/2 part store-bought lemonade
- 1/2 part water
- Juice from 1 Lemon
The result is a barely sweet, very tangy lemonade – which is just how I like it! Actually, that sounds so good… I’m going to make one right now. Hold on!
I’m not kidding, I actually just went and made the lemonade. Now on to the recipe! :)
This Lemon Peel Chili Crisp is SO. GOOD. I don’t know why this isn’t a thing already! (At least as far as I’m aware. Which, admittedly, isn’t very far.) Citrus peels have such a beautiful aroma. The most concentrated flavor of a citrus fruit actually comes from its peel, including lemons, limes, and oranges. Essential oils are also distilled from the peels of citrus as well! So I knew that in order to get that delicious lemon flavor, using the peel was the way to go.
This recipe couldn’t be simpler. You cook the diced shallots and lemon peel in hot oil, then pour it over your mix of sesame seeds and spices. You let it infuse, and voilà! You have a delicious, versatile condiment that you can use with almost anything! Enjoy :)
If you love bright, lemon-y flavors, try my Lemon Herb Orzo, Lemon Curd made with Pink Lemons, or this Grapefruit Mint Lemonade!
Lemon Peel Chili Crisp
Ingredients
- 1/4 Cup Lemon Peels from about 2 lemons
- 1/4 Cup Diced Shallots about 1 shallot
- 2/3 Cup Olive Oil
- 2 Tbsp Sesame Seeds
- 2 Tbsp Red Pepper Flakes or more
- 1/2 Tsp Salt
- Black Pepper to taste, optional
Instructions
- To begin, prep all of your ingredients.
- Wash and dry your lemons. Using a peeler, peel off all of the rind on both lemons into strips. From there, carefully cut the strips into thinner strips, about 1/8" wide (but it doesn't have to be exact). Then, cut the strips down until you have little squares of lemon peel.
- Dice your shallot – the size should be similar to that of the lemon peels.
- In a glass or heat-proof bowl, add in the sesame seeds, red pepper flakes, salt, and black pepper. Set the bowl aside. (You MUST use a heat-proof bowl – you will be pouring very hot oil in it later!)
- In a small saucepot, bring the olive oil to medium-high heat. The oil should start to "shimmer" and become fragrant, but it shouldn't smell rancid. You want the oil to be hot, but not so hot that it burns the shallots and lemon peels.
- Once the oil is shimmering, add in the diced shallot. The shallots should start to bubble. Stir frequently until you see the shallots JUST begin to brown. The moment they take on a little color, add in the lemon peel, and stir.
- Continue stirring constantly until the shallot is golden brown. The moment you see the shallot golden brown, take the pot off heat and CAREFULLY pour it into your bowl over the sesame seeds and spices.
- Stir the mixture slowly and carefully, until everything is combined.
- Let the mixture cool completely to room temperature before using. Ideally, let the chili crisp rest for at least 1-2 hours to let the flavors full infuse, or overnight in the refrigerator.
- Serve the chili crisp at room temperature and enjoy!
Notes
- You can absolutely add garlic to this recipe. I only omitted it because I wanted the lemon flavor to really shine. However, if you do choose to use garlic, finely mince it and set it aside in the bowl with the sesame seeds and other spices. Since garlic browns very, very quickly, I do not recommend putting it in the saucepot.
- See this excellent guide from America’s Test Kitchen about what it means for oil to “shimmer“.
- If your oil starts smoking like crazy and smells burnt, carefully get rid of it and start over.
- If you have a food/candy thermometer, you can use it for this recipe. You want the oil to stay around 375 degrees F while you’re cooking the shallots and lemon peel.
- This chili crisp will last in the fridge for about 1-2 weeks.
Lemon Peel Chili Crisp FAQs
What is chili crisp made of?
It varies between different brands or recipes, but generally chili crisp contains a variety of chiles, alliums like onion and/or garlic, and other spices infused into oil.
Are chili crisp and chili crunch the same thing?
Yes, they are just two different names for the same thing!
Is chili crisp just chili oil?
No, it is not! Chili oil is usually a neutral oil (like olive or avocado) infused with dried chiles. Infused chili oils generally do not have the dried chilis still in the oil. Chili crisp, on the other hand, has intentional texture. It’s made with crispy fried chiles, onions, and/or garlic to add a crunchy, spicy texture to dishes.
What’s the difference between chili crisp and chili sauce?
Chili crisp is usually dried chiles and alliums, like garlic and onion, infused into oil. Chili sauce like sriracha, on the other hand, is a smooth hot sauce made with puréed chiles, and often garlic and vinegar.
How can I use this Lemon Peel Chili Crisp?
- Make my Chili Crisp Garlic Bread recipe! It’s SO good, one of my personal favorites
- Mixed into omelettes or frittatas, or drizzled over fried eggs
- Drizzled over avocado toast
- Mixed in with stir-fried rice or noodles
- Stirred into soups or ramen
- Or as a topping for hummus (like this Sun-Dried Tomato Hummus) and other dips!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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