Chili crisps add flavor, texture, and umami to a wide variety of dishes. They can transform leftover rice or simple fried eggs into something sublime, and are indispensable pantry workhorses. We've rounded up the three we reach for most often.
Chile Crunch - Made by Mexico City native Susie Hojel in Colorado, Chile Crunch's deeply satisfying texture and medium heat level is just enough to punch up whatever you put it on but not so hot to keep you from coming back for more. While it’s great on Mexican food, almost anything from pasta to eggs to vegetables benefit from a spoonful or two.
KariKari - Spicy, crispy, and crunchy, this Seattle-made chili crisp gets its kick from big chunks of fried garlic combined with the deep umami notes of mushroom powder and fermented soybeans. It's truly magical, and we use this stuff on everything from grilled meat and roasted veggies to rice bowls and noodles.
Smokey Coffee Chili Oil - Nikki Guerrero makes Hot Mama chili oils in Portland, Oregon with locally grown peppers. Four different chiles are blended with the deep flavors of black garlic and coffee to make a mole-like chili oil with rich, smoky flavor and medium-hot heat level.