Chili Flakes (Basic + Spiced)

5 from 1 vote

How to make Homemade Chili Flakes easily- both a basic and spiced version to jazz up your cooking. These can be turned into Chinese Chili Crisp, or even for spicy Aglio Olio.

Prep Time1

Cook Time10

Course: Side Dish

Cuisine: Chinese, Indian, thai

Calories: 57kcal

Author: Zen

Equipment

1 Blender Substitute: mortar and pestle

Ingredients

35 dried red chilies Remove the seeds if you want them less picy. If you only have fresh chilies, you can dry them yourself. See Expert tips above.

Instructions

Dry fry the dried chilies on low heat- and any other spices you may be adding- in a wok till crisp. The chilies should be brittle to touch but shouldn't change color, though a few darker spots may appear.
Allow to cool before placing in the blender (to prevent the steam from making the chili soggy.)
Note: Alternatively, you can bake at 200c/ 180C fan till the chilies are crisp, about 3-4 minutes- the exact time will depend on the humidity of your region.(Give the tray a shake at the 3 minutes mark.)
Blend the dried chilies to your desired consistency. This will take a minute or two only. The above is what you end up with.
Note: be careful when opening the blender, as the chili fumes may make you choke.

Notes

For chili powder: if you want to make chili powder, simply remove the chili seeds before hand, and blend until you get a fine powder. If your blender is not powerful enough, transfer the flakes to a spice grinder to grind to a fine consistency.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition