This fruited chili crisp is over-the-top delicious, crunchy, nutty, sweet – and can be used in so many ways. It tastes great on practically everything! Makes a great homemade gift from the kitchen.

Fruited chili crisp: Make your own spicy, crunchy, sweet chili crisp at home!

I recently purchased a jar of Somos Salsa Macha Mexican Chili Crisp at Fresh Thyme grocery store – and I couldn’t believe how delicious it was. Probably one of the tastiest things I had ever eaten. In addition to the base of chili flakes in oil, this chili crisp contained sweet and crunchy add-ins like toasted sesame seeds, almonds, and dried fruit.

This chile crisp was advertised as Mexican chili crisp – but it’s very similar to Asian chili crisps you may have tried before. The main difference is the addition of dried fruit.

I decided to try to recreate the chili crisp at home – and what I came up with is pretty close – and really, really delicious.

The best part? Making it at home is much cheaper than buying it from the grocery store.

Plus, this recipe is great enough and unique enough to give away as a foodie gift.

Ingredient List

Fruited chili crisp ingredient list: Click through to learn how to make it at home!

To make your own fruited chili crisp at home, you’ll need the following ingredients:

  • Avocado oil: This oil is mild in flavor and has a high smoke point so bringing it to cooking temperature won’t affect the quality of the oil. Olive oil has too low of a smoke point. Vegetable oil would work – but I definitely recommend avocado oil. (IMHO, vegetable oil, soybean oil or canola oil don’t seem worthy of this great recipe!
  • Red chili peppers: There are several chili pepper options depending on how hot your want your oil. Look for whole dried chili peppers in an Asian grocery store. I like to remove most of the seeds so the oil isn’t too spicy. Check out this guide to buying dried chili peppers. In a pinch, you could use the crushed red pepper you put top of pizza.
    • Want a spicier oil? Use up to a tablespoon more of chili peppers. Less spicy? Choose a less spicy pepper and/or use less than the recipe calls for, below.
  • Sesame seeds: You’ll want to toast the sesame seeds to add great crunch and flavor to the oil.
  • Pepitas: Look for unsalted, hulled, raw pepitas. You will be toasting them.
  • Sliced almonds: Sliced, slivered or chopped almonds will work – you just want to make sure the almond pieces are in tact and not ground or powdery. The almonds will also be toasted. You want all the crispy crunchy bits!
  • Dried pineapple: Look for the dried pineapple that is sugary. I found mine in the bulk section of my local food co-op. Avoid plain dehydrated pineapple which will be tart and not sweet.
  • Dried mango: Find dried mango in Trader Joe’s, Walmart or pretty much any grocery store.

Fruited chili crisp: With pineapple, mango, sesame seeds, almonds, and other crunchy ingredients.

The Process

Making homemade chili oil isn’t difficult or time consuming. Here’s the process, broken down:

  • Prepare ingredients: Toast the sesame seeds, pepitas, and almonds.
  • Heat oil: Place crushed chili peppers in oil and heat on medium-high until temperature reaches 350F.
  • Pour hot oil over the seeds, nuts, and fruit.
  • Allow to cool to room temperature and store in fridge.

Scroll down for full recipe instructions.

How To Use Fruited Chili Crisp

Once you taste this chili oil you will probably want to use it on anything and everything. It is so, so good!

Stir the chili oil before serving as the crunchy add-ins will settle on the bottom.

Here are some ideas to get you started:

  • On rice: Like most chili crisps, this one also goes great on rice. Pour a spoonful over warm rice and mix it in. Yum!
  • Accompanying Asian foods: Use this like you would use other chili crisps – to add a bit of spice to your stir fry, pad thai or other Asian food. This particular recipe will add bites of sweetness in addition to spice and extra crunch – and adds new life to leftovers.
  • On sushi: I spooned a little of the chili crisp on top of a sushi roll and it was so good! Think of it as an upgrade or addition to spicy mayo or even a replacement for crunchy fried onions.
  • On a poke bowl: Use this chili crisp as one of your toppings on a poke bowl.
  • On scrambled eggs: You didn’t know your scrambled eggs needed this. Pour on top of cooked eggs (instead of mixing into batter).
  • On avocado toast: This adds extra spice, extra crunch and a touch of sweetness to avocado toast
  • On tacos: This chili crisp recipe is based on Somos Salsa Macha Mexican Chili Crisp. I think it works well with both Asian and Mexican foods. Try adding some on top of tacos or nachos.
  • On vanilla ice cream: Don’t knock it until you try it!

You’ll soon discover that this is the perfect condiment!

Makes A Great Gift

I love making homemade food gifts to give away as Christmas gifts. This recipe for fruited chili crisp, in particular, is great for the adventurous food lover on your list. Package in a jar with a tight-fitting lid.

Here are some other food gifts from the kitchen to consider making:

Fruited chili crisp: With pineapple, mango, sesame seeds, almonds, and other crunchy ingredients.

Fruited Chili Crisp

Yield: 1 1/4 cups
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Use spicier peppers - or more peppers - for a spicier chili crisp.


  • 1 tablespoon sesame seeds
  • 2 tablespoons raw pepitas
  • 2 tablespoons sliced almonds
  • 1 cup avocado oil
  • 3 tablespoons red chili flakes
  • 1 tablespoon dried minced onion
  • 1/3 cup diced dried pineapple
  • 1/3 cup diced chopped dried mango


  1. In a dry skillet, toast each of these ingredients separately until lightly toasted; Sesame seeds, pepitas, and almonds. Remove from heat and set aside.
  2. Place toasted nuts and seeds, onion flakes, and dried fruit in a medium-size mixing bowl.
  3. In a medium-sized heavy-bottomed kettle, place oil and chili flakes. Turn on heat to medium-high and heat oil until it reaches 350F. Once oil reaches that temperature, pour over the rest of the ingredients. Allow to sit until it cools to room temperature. Eat immediately or store, refrigerated, for 2 to 3 weeks.

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