Cottage Cheese Toast
July 31, 2026
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Chili flakes are dried, crushed chiles (typically a blend of various small red chiles) with visible flakes of red skin and seeds. They’re the standard heat addition for Italian arrabiata pasta, pizza topping, and finishing applications where you want visible heat indicators. Functionally similar to red pepper flakes; the terms are often used interchangeably. Chili-flake favorites include Vegan Spicy Stir Fry with Rice, Tuscan Chicken Pasta, and Easy Homemade Pizza Sauce where the visible flakes signal heat and the chiles infuse oil and sauce with bright pepper flavor.
Chili flakes (sometimes labeled crushed red pepper or red pepper flakes) are visually distinct from ground chile powders. The flakes show whole seeds, dried red skin pieces, and some flesh; ground powders are uniform and dust-like. The flake format infuses oil and liquid more slowly than ground forms, which works well for slow-cooked sauces and infused oils.
Heat level varies by source. Commercial chili flakes (McCormick, supermarket brands) are typically medium-heat. Specialty chili flakes (Aleppo, Urfa, Calabrian) have distinct flavor profiles beyond heat: Aleppo is fruity and mild; Urfa is smoky and chocolatey; Calabrian is intense and bright. For most American recipes calling for ‘chili flakes’ or ‘red pepper flakes,’ the standard supermarket version is the assumed default.
For Italian arrabiata pasta, chili flakes are the defining ingredient. The sauce is olive oil + minced garlic + chili flakes + canned tomatoes + salt; the flakes infuse the oil before the tomatoes go in, which extracts the heat throughout the sauce. The standard ratio is 1/2 teaspoon flakes per 4 servings; adjust based on heat preference. Finish with fresh parsley and grated parmesan cheese.
For pizza topping, chili flakes sprinkled on hot pizza right before eating produce a brighter heat than flakes baked into the sauce. The pre-eat sprinkle preserves the flake texture and immediate heat impression. dried oregano alongside chili flakes is the standard Italian-American pizza topping combination. For storage, chili flakes keep 1-2 years in a sealed jar but lose noticeable heat after 6 months. Other reader picks that build on chili flakes include The Best Ground Beef Chili and Easy BBQ Chicken Naan Pizza. Browse red pepper flakes, cayenne, and salt for closely related cooking applications.
Chili flakes are made by drying chili peppers and crushing them into small flakes. To make them at home, dry the peppers completely and grind or crush them to your desired texture.
Chili flakes are made from dried chili peppers that are crushed into small pieces. They often include both the pepper flesh and seeds, which contribute to their heat and flavor.
The best chili flakes recipes are simple and use high-quality dried peppers. Many recipes combine chili flakes with garlic, oil, or herbs to create flavorful sauces, seasonings, or marinades.
Chili flakes are usually added during cooking or as a finishing spice. They can be sautéed in oil to release flavor or sprinkled into dishes like pasta, soups, and stir-fries to add heat.
For more ground pepper and chili ingredient options, see our chili powder and paprika recipes.