Low FODMAP chilli crisp - George Eats

Name: Low FODMAP chilli crisp - George Eats
Ingredients: 375 ml (1 1/2 cups)* vegetable oil; 100-125g (1 large bunch) spring onion greens (washed, thoroughly dried and finely sliced); 4 star anise; 5-10 cardamom pods (crushed); 1 cinnamon stick; 1-3 whole red chilli (finely sliced); 1 tablespoon Sichuan peppercorns (5g); 20-50 g fresh ginger (match-sticked or grated); 100 g (3/4 cup)* toasted and chopped peanuts; 35 g (1/4 cup)* toasted sesame seeds (or extra peanuts); 8-10 g (1 – 1 1/4 tablespoons)* Korean red chilli flakes; 1 tablespoon miso paste (gluten free if it needs to be); 1/2 teaspoon cumin powder; 1/4 -1/2 teaspoon asafoetida powder (to your tastes (optional)); 2 teaspoons sugar (to taste); 1 teaspoon salt (to taste); 2 teaspoons black rice vinegar (optional and to your tastes)

georgeats.com

Low FODMAP chilli crisp that is onion and garlic free but still incredibly delicious. The ultimate way to jazz up every meal.

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Ingredients

375 ml (1 1/2 cups)* vegetable oil
100-125g (1 large bunch) spring onion greens (washed, thoroughly dried and finely sliced)
4 star anise
5-10 cardamom pods (crushed)
1 cinnamon stick
1-3 whole red chilli (finely sliced)
1 tablespoon Sichuan peppercorns (5g)
20-50 g fresh ginger (match-sticked or grated)
100 g (3/4 cup)* toasted and chopped peanuts
35 g (1/4 cup)* toasted sesame seeds (or extra peanuts)
8-10 g (1 – 1 1/4 tablespoons)* Korean red chilli flakes
1 tablespoon miso paste (gluten free if it needs to be)
1/2 teaspoon cumin powder
1/4 -1/2 teaspoon asafoetida powder (to your tastes (optional))
2 teaspoons sugar (to taste)
1 teaspoon salt (to taste)
2 teaspoons black rice vinegar (optional and to your tastes)