Afterall, you’re reading this on a website put together by a bunch of over-40-year-olds, and we first stumbled across the “recipe” in a Bon Appetit feature about social-media food trends. That said, this recipe is so good and so simple, we think it’ll outlive any flash-in-the-pan trend status, living forever in our rolodex of quick and easy dishes that we love to eat. It’s adaptable too: here, we’re using Chile Crunch made by Susie Hojel in Colorado, but you can use any brand you like. Chili crisp seems to have permanently entered the American pantry, and there are a ton of brands out there making their own spin on the crunchy, spicy condiment. That’s quite the introduction for a two-ingredient recipe, so we’ll stop here and let the food do the rest of the talking.
For the shopping list
From our shop
$14 - Denver - Colorado
* substitute Smokey Coffee Chili Oil or Garlic Chili Crisp
From the kitchen
Halve the cherry tomatoes lengthwise and place in a medium bowl.
Add 1-2 tablespoons of your preferred chili crunch.
Drizzle with a healthy glug of good olive oil and a sprinkle of flaky salt. Toss to combine, and serve.