Best Method recommended method with best effort-to-efficacy tradeoff 4-6 months
Refrigerated (After Opening)
- Keep in the original jar and wipe the rim clean use a clean, dry spoon each time to avoid introducing moisture
- Seal tightly after every use limiting air exposure slows oxidation of the oil
- Refrigerate to slow rancidity especially worthwhile for low-salt or homemade versions, or if a jar lasts you more than a few months
- Let it warm up before serving the oil turns thick and cloudy when cold, so scoop what you need and let it soften at room temperature
Alternative another good method that's just different 12-18 months
Pantry (Cool and Dark)
- Store unopened jars in a cool, dark cupboard away from the stove and out of direct sunlight
- Keep below about 75F heat speeds up oxidation, roughly doubling the rate for every 18F rise
- Once opened, pantry storage is fine if you finish it quickly quality holds for about 2 to 4 months open at room temperature
- Move to the fridge if your pantry runs warm or bright
Fun Facts
- The modern chile crisp craze traces back to Lao Gan Ma ("Old Godmother"), the Chinese brand founded by Tao Huabi in 1997, whose face still appears on nearly every jar.
- What makes chile crisp "crisp" is fried aromatics like garlic, shallots, and dried chiles suspended in oil; the oil both fries and preserves them.