Poppy's Chili Crisp

Poppy's Chili Crisp

Beyoncé loves Poppy's, and so do we! So much so that we teamed up to bring you the sizzliest, crispiest spicy topping for, well, basically everything.


1 cup Sizzle

1/2 cup shallots, sliced in rounds

10 cloves garlic, sliced

1 tbsp Aleppo pepper (if unavailable, add an extra tbsp of red chili flakes)

1 tbsp red chili flakes

2 lemons, zested

1/2 tsp sweet paprika

1 1/2 tsp Maldon, or other flaky salt

1 tsp sugar

1/2 Drizzle


Active Time: 10 minutes

Full Time: 10 minutes

Serves 1

Combine shallots and Sizzle in a small pot. On a low heat, cook until shallots are beginning to brown, being careful not to burn the Sizzle


Remove shallots from the oil and set them aside. Add the garlic slices to your pan and cook until lightly browned.


Remove the pot from the heat and return the shallots to the pot. 


Add Aleppo, red chili flakes, lemon zest, sweet paprika, Maldon, and sugar to the hot oil and stir to combine.


When the oil has cooled slightly, add in the Drizzle and stir to combine. Let the chili oil sit for at least one hour, so that oil becomes infused with flavor. The oil can be kept for a week. 


Bonus Cooking Hack: This is a great condiment to make ahead and reserve for dinners and lunches! Delicious as a topping for chicken, fish, beef, or roasted vegetables.