everything bagel chili crisp

In my household*, everything bagel seasoning and chili crisp are major food groups, mainly because I consume them more than I consume actual recommended food groups. The two condiments (seasonings?) are my go-to staples when wanting to spruce up my breakfast, because they are perfect on every possible breakfast food out there (except maybe French toast, but who’s to say?). So, combining the two was the natural next step.

This everything bagel chili crisp has all the punchiness from the everything bagel seasoning, crunch from the fried garlic and scallions, and spice from the red chili flakes. It’s a great topping for avocado toast, cottage cheese bowls, sweet potatoes, eggs, focaccia, salmon…you name it. It also makes a great oil base to fry some eggs or sauté some veggies. And if you like things really spicy, feel free to add more chili flakes, or even cayenne pepper, for added kick.

*my household is just me.

prep time: 15 minutes | cook time: 15 minutes

makes: about 2 cups chili crisp

INGREDIENTS

4 scallion stalks, finely chopped

4 garlic cloves, thinly sliced (preferably with a mandolin)

3/4 cup neutral oil

1-2 bay leaves, dried

1/2 tbsp. fennel seeds

1/4 cup everything bagel seasoning

3 tbsp. sesame seeds

1-2 tbsp. red chili flakes, depending on how spicy you like it

1 tsp. kosher salt

DIRECTIONS

In a small sauce pot, combine finely chopped scallions and thinly sliced garlic with the neutral oil. Fry scallions and garlic in oil over medium-high heat, stirring occasionally, until they are golden brown, about 5-8 minutes. Remove pot from heat, and, using a slotted spoon or mesh strainer, remove scallions and garlic from the oil and drain onto a paper towel lined plate in a single layer to absorb any excess oil.

Place pot with oil back on the heat, reducing to medium-low. Add bay leaves and fennel seeds, and heat oil for another 5 minutes, allowing the bay leaves and fennel seeds to infuse into the oil.

While the oil is heating, combine everything bagel seasoning, sesame seeds, red chili flakes, salt and fried scallions and garlic in a heat-safe bowl. Once oil is warmed, remove bay leaves, and pour warm oil over the seasoning and spices. Stir together to combine, allowing the warm oil to infuse in the spices for at least 15 minutes.

Chili crisp can be used right away, or stored in an airtight container in the fridge for up to 1 month; the longer the chili crisp infuses in the oil, the better!

some use ideas: frying jammy eggs in chili crunch over the stove, topping it on avocado & ricotta toast, or drizzling over a sweet potato bowl with cottage cheese.