My Chili Crisp Recipe, Aka Chipotle Chickpea Crunch| Chris Cooks

Ingredients

1/2 cup light tasting olive oil
1/2 cup avocado oil
2 medium shallots sliced thinly and evenly
7-8 cloves garlic finely chopped
1 tbsp fresh ginger finely chopped
5 dried chipotle chilis stems and most of the seeds removed, chopped into small pieces (leave seeds for more heat)
1/2-2/3 cup salted, roasted chickpeas crushed
1 tbsp sesame seeds toasted

Instructions

In your pot, bring the the oil to frying temperature (350-375). Put the strainer over the other pot. Fry the shallots slowly, tossing from time to time, until they start to brown. Pour through the strainer into the second pot, returning the oil back to the first pot.
Fry the garlic and ginger similarly. Put the chilis into the bottom of the second pot. When the garlic and ginger start to brown, pour the oil through the strainer, adding the garlic and ginger to the shallots. The hot oil will then trickle down and fry the chipotles. Allow to cool for 30 minutes.
Add the shallots, garlic, ginger, toasted sesame seeds, and crushed, roasted chickpeas into a jar. Pour in the oil with the chilis. Allow to cool to room temperature before covering tightly and storing in the fridge for up to a month.