If I could only keep one homemade condiment in my kitchen, crispy shallot crisps would be near the top of the list. And when you make it, you’re not just making crispy shallots; you’re creating two ingredients at once: crunchy shallot crisps and a deeply flavorful shallot-infused oil.
They have a way of making almost everything taste better. A handful sprinkled over noodles adds crunch. A spoonful over soup brings texture and depth. Even the simplest bowl of rice suddenly feels special when topped with golden, crispy shallot crisps and a drizzle of fragrant shallot oil.
The crispy shallots crisps add an irresistible crunch to almost any savory dish. Scatter them over fried rice, noodle soups, congee, salads, roasted vegetables, mashed potatoes, or scrambled eggs. They instantly add texture and a rich savory flavor that makes food feel more complete.
The Shallot Oil
Don’t throw it away. In many ways, it’s just as versatile as the crisps themselves. The oil becomes infused with the sweet, caramelized flavor of the shallots and can be used anywhere you’d normally use cooking oil. Drizzle it over rice, use it in salad dressings, toss it with noodles, brush it onto bread before toasting, or use it as the base for stir-fries and sauces.
The Cooking
What I love most about homemade crispy shallots is that they’re surprisingly simple to make. With just shallots, oil, and a little patience, you can create something that elevates everyday meals for weeks.
The key is cooking them slowly and paying attention during the final few minutes. Shallots can go from perfectly golden to overcooked very quickly, which is why removing them while they’re still a light golden color is so important. They’ll continue to darken as they cool, leaving you with beautifully crisp shallots instead of bitter ones.
Once cooled, you’ll have a jar of crunchy shallots ready whenever a dish needs a little extra something. And you’ll soon find yourself reaching for them far more often than you expected.
Crispy Shallot Crisps & Shallot Oil
PRINT RECIPE PIN RECIPEIngredients
- 350 g shallots (peeled and sliced to an even thickness)
- 350 g neutral vegetable oil
- ¼ tsp fine sea salt
INSTRUCTIONS
- Slice the shallots as evenly as possible, about 1–2mm thick. This is important because thinner slices will brown much faster than thicker ones. If the slices are uneven, some may burn before the rest have a chance to crisp up.
- Place the sliced shallots in a wide pan or pot and add the oil and ¼ teaspoon salt. The shallots should be completely submerged in the oil.
- Start with the oil cold, then turn the heat to high. Bringing the shallots up to temperature gradually helps draw out their moisture, which is the secret to achieving incredibly crispy shallots. Stir occasionally to ensure they cook evenly.
- After about 15 minutes, you'll notice the edges of the shallots starting to turn a pale yellow. At this point, reduce the heat to low.
- Continue cooking, stirring frequently. Once the shallots reach a light golden color, turn off the heat completely.
- Keep stirring for another 30 seconds. The residual heat from the oil will continue cooking the shallots to a beautiful golden brown. Don’t wait until they look fully browned in the pan, as they’ll continue to darken after the heat is off.
- Immediately pour everything through a heatproof fine-mesh sieve set over a bowl to catch the flavorful shallot oil.
- Shake off as much excess oil as possible, then spread the crispy shallots onto a paper towel-lined tray in a single layer. This helps them cool quickly and stay perfectly crisp.
- Let the shallot oil cool completely before transferring it to an airtight glass jar. It can be stored at room temperature for up to 2 months.
- Once the shallots are completely cool, transfer them to an airtight container and store them in the refrigerator for up to 1 month. A small piece of paper towel in the container will help absorb any excess moisture and keep them crunchy.
Shallot Crisp & Egg Rice Bowl
- Spoon hot rice into a bowl and drizzle with shallot oil and soy sauce to your taste. Top with a generous handful of crispy shallots and a sunny-side-up egg, garnishing with spring onions. Break the yolk, mix everything, and enjoy.
Shallot Crisp & Sour Cream Toast
- Brush a thick slice of sourdough with shallot oil and toast it in a skillet over medium heat until golden and crisp on both sides. Spread over a thick layer of sour cream, then finish with plenty of crispy shallots, a sprinkle of salt, and fresh chives.