When it comes to the deliciousness index, heat and texture are paramount, and one surefire way to achieve both is with a splash of one of the best fries. Of course, any old crunchy topping can take a dish from good to great, and regular hot sauce can deepen the flavor profile of a meal with just one whisk. But what if a magical condiment could achieve both at once? Crispy chili is that condiment.
With a base of chilies fried in hot oil, each version of crispy chili is made with a different permutation of fragrant spices and crunchy additions like fried garlic, shallots, soybeans, and Sichuan peppercorns. Some wear with warmth; others are deeply umami; some a little sweet, and all elevate eggs, noodles, tacos, and fried chicken sandwiches. Making your own isn’t a huge undertaking, but in case you’d rather pop open a jar, we’ve rounded up some of the best chili potatoes according to Bon Appétit employees, from the pantry staple that Chinese home cooks have been using for decades. in a modern version you can only shop on Instagram.
Lao Gan Ma translates to “old grandmother” and in the world of French fries, the title couldn’t be more accurate. Food critics and writers often credit this spicy, textured Chinese sauce to the iconic red pot for starting the crispy chili boom in the United States. Each bite is the Platonic ideal of what a crispy chili should be: crunchy, spicy (but not too spicy), and versatile enough to put on everything. Are you having an egg for breakfast? This goes really well with some Lao Gan Ma. Leftover pizza for lunch? Sprinkle some Lao Gan Ma. Add some weight to your popcorn? This is LGM, baby. For a classic chili flavor that can’t be beat, Grandma’s is the only way to go. —Nico Avalle, digital operations associate
Spicy Crispy Chili Lao Gan Ma
Take it from Chris Morocco: Lao Gan Ma is “a totally transformative ingredient.”
I didn’t know my crispy chili was missing anchovies until I tried Mẹ’s Way. This Vietnamese-style condiment is very spicy, but it’s the flavor of the fish sauce that sets it apart from the pack. I find myself reaching for it when I need not only texture and heat, but bold flavor as well. It can fix a litany of sins, from undersalted frittatas to bland noodles. —MacKenzie Chung Fegan, Senior Business Editor
Me’s Way Classic Chile Sauce
Hungry diners are still lining up for food at David Chang’s restaurants 18 years after Momofuku Noodle Bar opened, so it’s no surprise that the brand’s new instant noodle packets and chips have also gained a cult following. Just a small scoop of Momofuku Chili Crunch is packed with heat. It provides a deep umami punch thanks to mushroom powder and yeast extract, balanced by the sweetness of coconut sugar. In addition to garlic, it brings out the crunch of sesame seeds, making it a personal favorite for adding to ramen, congee, and gyoza. I can’t stress enough that a little goes a long way, so be careful if you can’t handle a ton of spice. Want to turn up the heat even more? Try their Extra Spicy Chili Crunch if you’re up for the challenge. —Julia Duarte, art assistant
Like chili fries, S&B Crunchy All with Chili Oil isn’t particularly spicy. If you’re wondering “What’s the point then?” it’s about everything else in the bottle. Piles of garlic, crisp as a potato chip; toasted ground sesame seeds; almond pieces; and loads of MSG – a tasty treasure for texture junkies. A spoonful of this self-proclaimed Japanese-made “umami topping” is extraordinary on top of thickly sliced tomatoes, leftover pizza, steaming hot congee, eggs of all kinds, on sandwiches or scrambled into a stick of soft butter and placed on grilled vegetables or meat. I really take the directive on the bottle (“use it on anything you want”) to heart and have no less than a six-pack on hand at all times. —Shilpa Uskokovic, food editor
S&B Crispy Garlic with Chili Oil
One jar of Fly by Jing is not enough. Inspired by the fly restaurants of Chengdu in the Chinese province of Sichuan, Fly by Jing products, be it the crispy chili or the zhong sauce, are truly transformative for any dish. I plow through the crispy Sichuan chili too quickly: with scrambled eggs, vegetable dumplings, cold noodles, avocado toast, fried rice. Thanks to fermented black beans, mushroom powder and seaweed, it has endless umami flavor. And the smoky heat, attributable to both the spicy chiles and the sleepy Sichuan peppers, is at just the right level to keep me coming back for more. —Emma Laperruque, senior cooking editor
Fly By Jing Sichuan Chile Crisp
I’ve developed a pretty high heat tolerance over the past couple of years and I couldn’t have done it without Junzi Kitchen Chili Oil. Made with Tianjin chili flakes and cayenne peppers, this super-spicy condiment is perfect for eggs, spooned over vanilla ice cream, or as a dip for grilled cheese (sorry tomato soup). While I’m usually of the opinion that “the crunchier the crispy chili, the closer to heaven,” Junzi’s Homemade Chili Oil is less crunchy than the others on this list, but it always has a special place in the my pantry Also, the wide opening of the jar is the optimal size for soaking chicken nuggets. — Esra Erol, senior manager of social networks
For garlic heads who think anything can be improved by adding a clove or 40, Mama Teav’s might be for you. Siblings Christina and Anthony Teav, who worked at upscale restaurants in the Bay Area, started the hot garlic crispy chili company using their mother’s recipe. The eponymous Mama Teav, a refugee from Cambodia, perfected the formula over the years, opting for ultra-crispy fried garlic and lots and lots of chiles. The crunch factor is real – I find this seasoning to be much more textured than most on the market and leans more savory than sweet. The original is no joke when it comes to spices; I’m not ashamed to opt for the new mild version, which I can apply more liberally to food. —Serena Dai, digital editorial director
There are few seasonings that I use jar after jar without tiring my palate, but The Bits Chili Oil is one of them. Made in West Los Angeles out of the home of Susan and Mike Wong, the oil actually has a more spread-like consistency, making it perfect for drizzling on almost any dish for a flavorful umami bomb and with garlic The Bits has tons of allium flavor from the crunchy garlic and shallots, which also give it hints of sweetness. Pour a spoonful into soups, sauces and stir-fries or pour it over pizzas, noodles, roasted vegetables and more. —June Kim, Head of Video
An homage to Lao Gan Ma with a twist, this mildly spicy crunchy chili is packed with all the classic components (Sichuan peppercorns, fermented soybeans, chiles, garlic) as well as a special ingredient: derived full-spectrum CBD oil of hemp The creation of Brooklyn chef and restaurateur Calvin Eng, this complex, crunchy chili was designed to tickle your tongue and please your palate while providing the mind with the relaxing and stress-reducing effects of cannabidiol. Since CBD isn’t psychoactive, a splash of Loud Grandma in eggs or stirred into soup won’t get you high, but there’s rumored to be a THC version coming, personally, I’ll be on the lookout. out for that one —Chala June, Associate Editor
Loud Grandma CBD Chili Crisp Oil
Liquid Fire is a bit minimalistic by crispy chili standards: it’s mostly just chilies and caramelized garlic. But sometimes I don’t want all those bits that come standard on most bottles. The garlic is really front and center here and is bolstered by a little sugar and a little MSG, plus five types of chilies and Sichuan peppercorns. For me, this Filipinx-owned company’s seasoning has the ideal level of heat: lively but not overpowering. For times when you just want the sweet garlic of everything (ie, no heat), the brand offers Liquid Gold, which is in the same rotation in my kitchen. They also have Liquid Patáy (Tagalog for “death”) for the true chile heads among you. —Joe Sevier, Cooking and SEO Editor
