Cannabis-Infused Chili Crisp Oil
A bold, aromatic cannabis-infused chili crisp oil packed with garlic, shallots, and spices. Perfect for noodles, eggs, dumplings, pizza, rice bowls, and roasted vegetables.
A Note on Dosing
This recipe makes 1 cup infused chili crisp oil
Using 3g cannabis at 15% THC
≈450mg THC total
≈14mg THC per tablespoon
Adjust potency by adjusting cannabis quantity.
Terpene Pairing & Strain Suggestions
Caryophyllene – enhances pepper heat
Humulene – balances fried shallots and garlic
Myrcene – deep savory backbone
Look for strains with peppery, earthy terpene profiles.
Step 1: Decarboxylation
Ingredients
3g cannabis flower
Method
- Preheat oven to 225°F (107°C)
- Break cannabis into small pieces
- Spread evenly on parchment lined baking tray
- Bake 35–40 minutes
- Cool completely
Step 2: Infuse Cannabis Oil
Ingredients
1 cup neutral oil (grapeseed, avocado, or peanut)
Decarboxylated cannabis
Method
- Heat oil in saucepan
- Add cannabis
- Maintain 160–180°F
- Infuse 2 hours, stirring occasionally
- Strain through cheesecloth
Step 3: Aromatic Chili Crisp Base
Ingredients
½ cup finely sliced shallots
4 cloves garlic thinly sliced
2 tbsp crushed red chili flakes
1 tbsp sesame seeds
1 tsp sugar
½ tsp salt
½ tsp smoked paprika
½ tsp soy sauce
Method
- Heat cannabis oil to 300°F
- Add shallots
- Fry 2–3 minutes until lightly golden
- Add garlic and cook 30 seconds
Step 4: Build Chili Crisp
Method
- Place chili flakes, sesame seeds, sugar, salt, paprika in heatproof bowl
- Pour hot oil mixture over spices
- Stir immediately
- Add soy sauce and mix
Allow oil to cool completely.
Storage
Store in airtight jar
Refrigerated: 1 month
How to Use It
• Drizzle on ramen or noodles
• Spoon over fried eggs
• Add to dumplings or potstickers
• Mix into rice bowls
• Drizzle on pizza
• Toss with roasted vegetables
• Add heat to stir fry dishes