Crispy Chili Straws

Crispy Chili StrawsThis recipe was created as a part of a Duel between Andrew and I. We were looking for something that would top a burger nicely, but these can be used on a multitude of dishes. They have a fantastic amount of crunch and just the right heat to not overwhelm your mouth and the rest of your meal.

Try Them On:

Crispy Chili Straw Topping

  • Burgers
  • Sandwiches
  • Salads
  • Soups
  • Pasta
  • Grilled Steak
  • Omelets
  • Chili
  • Tacos
  • Poached Fish
  • Meatloaf
  • Just for Snacking!
  • The list goes on and on…..

Crispy Fresh Chili ‘Straws’

By: Semiserious Chefs
Servings: Vary


  • 2 each jalapeño, serrano, and habanero chilies; seeded
  • 1/8 t sea salt
  • 1/4 t ground de arbol chili
  • 1/8 t garlic powder
  • 1/8 t cinnamon
  • corn starch
  • 2 eggs
  • panko
  • oil for frying


  1. Slice each of the chilies into thin strips.
  2. In a large bowl toss the sliced chilies with the salt, ground de arbol, garlic powder, and cinnamon.
  3. Whip the two eggs in a small bowl to incorporate the yolks. Also have a small bowl with some cornstarch, and a third bowl with a cup or two of panko.
  4. Coat each strip generously in corn starch, then dip it into the egg. Let the excess drip off and roll in the panko.*
  5. With oil heated to 350°F, fry the breaded chilies until just golden. Allow to drain and cool on a drying rack.

*You can do each strip individually, it’s not terribly time consuming for a batch this size, or you can group them loosely, cross-hatched in clumps. This will make more of a ‘cake’ with a lot more breading, but it still works well for a lot of dishes, especially something like a burger.

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