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    Home » Dressings & Sauces

    Chili Oil

    Published: Jun 3, 2022 · by Nico

    Jump to Recipe

    Our quick chili oil recipe is inspired by the Italian "olio al pepperoncino". This is a classic condiment around the Mediterranean and is often added to pizza and grilled dishes.

    It's a quick and simple recipe that allows you to make spicy chili oil from scratch in just over 10 minutes. P.s. This recipe is not Chinese chili oil.

    chili oil in a bowl
    On this page:
    • Ingredients
    • Instructions
    • Tip
    • Variations
    • Serving suggestions
    • More dressings and sauces
    • Storage
    • Recipe

    Check out our best sauce recipes.

    Chili oil is a condiment made with some type of vegetable oil (most often olive oil, soy bean oil, or sesame oil) infused with some sort of spicy chili peppers.

    There are many types of chili oils around the world, especially in China, Japan, Korea, Italy, Portugal, and Turkey.

    Our recipe is inspired by Italian Chili Oil that is often found in pizzerias and restaurants around the country to add on to pizza, grilled vegetables, and other vegetable side dishes.

    You can drizzle this on anything really, and use it as if it were olive oil, but spicy.

    This recipe is a very quick one and initially we weren't even sure whether to post it or not. But since we love adding this chili oil to some of our recipes, we decided to share it.

    Ingredients

    ingredients for chili oil

    Olive oil: you can use extra virgin olive oil or regular olive oil for this recipe.

    Red pepper flakes: add heat to the oil. You can replace them with red hot chili peppers, fresh or dry.

    Paprika: mostly used to color the oil red.

    chili oil on oven-roasted carrots

    Instructions

    To a skillet, add the olive oil and the red pepper flakes.

    red pepper flakes and olive oil in a skillet

    Set the heat to low and let fry very gently for 3 to 4 minutes, occasionally moving the pan around.

    Make sure the red pepper flakes don't burn. If they start burning take the pan immediately off the heat.

    After about 3 minutes, turn the heat off and add the paprika. Move the pan around to dissipate heat and distribute the paprika.

    paprika added to the chili oil

    Let sit off the heat for about 10 minutes before using the chili oil.

    spoonful of chili oil

    Tip

    The only recommendation I have for this recipe is that you really need to make sure the red pepper flakes and the paprika don't burn, or else your chili oil will taste bitter.

    Also, if you are using a pan with a thick bottom, wait about 30 seconds from the moment you turn the heat off before adding the paprika. The thick bottom keeps the temperature of the oil high even if you turn the heat off, and that could burn the paprika if you add it straight away.

    Variations

    Garlic Chili Oil

    Garlic and chili together are the best. To make garlic chili oil, peel the garlic, then slice it thinly. Add the garlic to the oil just 30 seconds before turning the heat off.

    1. Add oil and red pepper flakes to the pan.
    2. Fry gently on low heat for 2.5 minutes.
    3. Add thinly sliced garlic.
    4. Fry gently on low heat for 30 seconds.
    5. Turn heat off and add paprika.
    6. Let sit for 10 minutes before serving.

    Rosemary Chili Oil

    The same goes for rosemary. It's awesome with red pepper flakes. And also with garlic. So you could add both to the oil.

    1. Add oil, red pepper flakes, and a sprig of rosemary to the pan.
    2. Fry gently on low heat for 2.5 minutes.
    3. Add thinly sliced garlic.
    4. Fry gently on low heat for 30 seconds.
    5. Turn heat off and add paprika.
    6. Let sit for 10 minutes before serving.

    Serving suggestions

    You can drizzle chili oil on pretty much anything you'd like to add some heat to. And you can combine it with other dressings and sauces too. See the chapter after this one for more dressing ideas.

    • With veggies: Try it on grilled, oven-roasted, or air-fried vegetables. Carrots, asparagus, potatoes, mushrooms, zucchini, and eggplants.
    grilled vegetables and tofu

    We tried it on a platter of grilled then mashed carrots, served with cannellini beans that we tossed in our Italian salsa verde, then drizzled with tahini sauce and chili oil, and it was scrumptious!

    mashed grilled carrots and cannellini beans
    • Add to plant-based protein: chili oil pairs well with tofu. Try it on marinated grilled tofu or vegan fish, it's incredible with a little chili oil drizzled on top.
    • Infuse in soups: drizzle a teaspoon of chili oil on top of a tofu soup or miso soup, it adds zest and pop to many Asian dishes
    • On bread and pizza: give your flatbread pizza a brush of chili oil before serving, or dip focaccia in the oil, it's a winning combination!

    Chili oil is incredibly versatile and enhances the flavor in veggies, tofu recipes, and Italian dishes too.

    More dressings and sauces

    If you're looking for more vegan condiment ideas, take your pick at these recipes:

    • Vegan pesto: learn how to make the most famous condiment in the world, perfectly paired with steamed, and boiled veggies as well as a pasta salad
    • Romesco sauce: creamy, nutty, peppery, this is the fantastic flavors of Spain in a bowl
    • Tahini sauce: add some middle-eastern creamy dreamy flair to your favorite meals
    • Cilantro Lime dressing: bright, refreshing, and herby dressing
    • Mustard vinaigrette: a simple and effective way to add flavor to your vegan salads
    • Chipotle sauce: sweet, spicy, and creamy, this sauce makes flatbread pizza and potato sides pop
    • Chimichurri recipe: adds bold flavor to legumes and fresh veggies, a great addition to taco Tuesday!

    What is your favorite dressing when you're looking for an easy recipe? Let us know in the comments below, we're curious!

    Storage

    Store chili oil in a small bottle, jar, or bowl for up to 3 months in the refrigerator. We do not recommend freezing it.

    For more condiment ideas, check out our dressing and sauces category page.

    Recipe

    chili oil

    Chili Oil

    Author: Nico
    Our quick chili oil recipe is inspired by the Italian "olio al pepperoncino". This is a classic condiment around the Mediterranean and is often added to pizza and grilled dishes.
    It's a quick and simple recipe that allows you to make spicy chili oil from scratch in just over 10 minutes. P.s. This recipe is not Chinese chili oil.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 mins
    Cook Time 3 mins
    Total Time 13 mins
    Course Dressing & Sauces
    Cuisine Italian
    Servings 17 teaspoons
    Calories 32 kcal

    Ingredients
     
     

    • ¼ cup olive oil
    • 1 teaspoon red pepper flakes or more for spicier oil
    • ½ teaspoon paprika

    Instructions
     

    • To a skillet, add the olive oil and the red pepper flakes.
      red pepper flakes and olive oil in a skillet
    • Set the heat to low and let fry very gently for 3 to 4 minutes, occasionally moving the pan around. Make sure the red pepper flakes don't burn. If they start burning take the pan immediately off the heat.
      After about 3 minutes, turn the heat off and add the paprika. Move the pan around to dissipate heat and distribute the paprika.
      paprika added to the chili oil
    • Let cool down off the heat for about 10 minutes before using the chili oil.
      spoonful of chili oil
    • Drizzle on anything you like, from pasta to pizza, veggies, tofu, and much more.
      grilled vegetables and tofu

    Notes

    Nutrition information is for 1 teaspoon of chili oil.

    Nutritional Values

    Nutrition Facts
    Chili Oil
    Amount Per Serving
    Calories 32 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 0mg0%
    Potassium 4mg0%
    Carbohydrates 1g0%
    Dietary Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 64IU1%
    Vitamin B6 1mg50%
    Vitamin C 1mg1%
    Vitamin E 1mg7%
    Vitamin K 2µg2%
    Calcium 1mg0%
    Folate 1µg0%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 1mg0%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂
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