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Maine Sunflower & Wild Seed Chili Crisp
The Chef’s Finishing Touch!
Chili crisp is a form of hot sauce originated in China. Crisp differs from chili oil because of the crisp chunks of aromatics still present in the infused oil. After sampling chili crisp and paying close attention to a lot of other brands on the market, I knew I had to make my own version.
The Flavor Profile:
Most chili crisps are just about the heat. This version is about the aromatics. I start with a base of golden, cold-pressed Maine sunflower oil, known for its clean, nutty finish. I slow-steep it with toasted fennel and coriander seeds, creating a bright, herbal top note that perfectly balances the sharp, clean heat of Birds Eye chilies. Crispy sweet onions & garlic add a nice balance to the spices and chilis.
The Texture:
The "crisp" comes from a savory blend of toasted sunflower seeds, crisp garlic, and onions. It’s a layer of crunch that adds depth to everything from a morning egg to a bowl of roasted roots.
Chef’s Suggestions (From the Farm & Forage Kitchen):
• The Garden Pivot: Drizzle over roasted carrots or squash—the fennel and coriander are natural partners for sweetness
• The Coastal Classic: A spoonful over grilled fish or stirred into a bowl of Maine mussels
• The Simple Standard: Fold it into a bowl of thick yogurt or labneh for an instant, high-end dip
Why it’s Different:
• Place-Based: Features Maine-grown sunflower oil
• Nut-Free Crunch: Made with organic toasted sunflower seeds for that essential "pop" without using peanuts or tree nuts
• Small Batch: Hand-crafted in my commercial kitchen
Maine Sunflower & Wild Seed Chili Crisp
The Chef’s Finishing Touch!
Chili crisp is a form of hot sauce originated in China. Crisp differs from chili oil because of the crisp chunks of aromatics still present in the infused oil. After sampling chili crisp and paying close attention to a lot of other brands on the market, I knew I had to make my own version.
The Flavor Profile:
Most chili crisps are just about the heat. This version is about the aromatics. I start with a base of golden, cold-pressed Maine sunflower oil, known for its clean, nutty finish. I slow-steep it with toasted fennel and coriander seeds, creating a bright, herbal top note that perfectly balances the sharp, clean heat of Birds Eye chilies. Crispy sweet onions & garlic add a nice balance to the spices and chilis.
The Texture:
The "crisp" comes from a savory blend of toasted sunflower seeds, crisp garlic, and onions. It’s a layer of crunch that adds depth to everything from a morning egg to a bowl of roasted roots.
Chef’s Suggestions (From the Farm & Forage Kitchen):
• The Garden Pivot: Drizzle over roasted carrots or squash—the fennel and coriander are natural partners for sweetness
• The Coastal Classic: A spoonful over grilled fish or stirred into a bowl of Maine mussels
• The Simple Standard: Fold it into a bowl of thick yogurt or labneh for an instant, high-end dip
Why it’s Different:
• Place-Based: Features Maine-grown sunflower oil
• Nut-Free Crunch: Made with organic toasted sunflower seeds for that essential "pop" without using peanuts or tree nuts
• Small Batch: Hand-crafted in my commercial kitchen