Chili crisps add flavor, texture, and umami to a wide variety of dishes. They can transform leftover rice or simple fried eggs into something sublime, and are indispensable pantry workhorses. We've rounded up the three we reach for most often.

Aleppo Pepper Chili Oil - Portland's Hot Mama Salsa combines of our own Novo Frantoio extra virgin olive oil, Oregon-grown Aleppo peppers, garlic, a secret blend of spices, and just a touch of dried lemon peel for bright, medium-heat condiment we're drizzling on everything..

Chile Crunch - Made by Mexico City native Susie Hojel in Colorado, Chile Crunch's deeply satisfying texture and medium heat level is just enough to punch up whatever you put it on but not so hot to keep you from coming back for more. While it’s great on Mexican food, almost anything from pasta to eggs to vegetables benefit from a spoonful or two.

KariKari - Spicy, crispy, and crunchy, this Seattle-made chili crisp gets its kick from big chunks of fried garlic combined with the deep umami notes of mushroom powder and fermented soybeans. It's truly magical, and we use this stuff on everything from grilled meat and roasted veggies to rice bowls and noodles.