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Oil Crumbs

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The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were made with olive oil but they can also be made using coconut oil, walnut oil, almond oil or your favorite oil. This recipe is based on the molecular gastronomy technique of converting a high-fat liquid into powder using Tapioca Maltodextrin.


- 80 g (2.8 oz) olive oil, almond oil, walnut oil or your favorite oil

- 25 g (0.9 oz) Tapioca Maltodextrin

- 3 g salt (only if you use olive oil)



1- Whisk together the olive oil, Maltodextrin and salt in a bowl until individual crumbs begin to appear.

2- Heat the crumbs in a saucepan until they begin to take a round shape and are crunchy on the outside.

3- Reserve in a sealed container until needed.

Serving Suggestions

- Add it to any dish that goes well with olive oil. Just make sure it doesn’t get in contact with liquid or the crumbs will start melting before you can serve them.

- Substitute walnuts or almonds when plating by using the corresponding oil crumbs.

  • Roishaughton

    Are these heat resistant?

    • Anonymous

      Haven’t experimented much but I think they are to a certain temperature. What are you trying to do?

  • Inexperienced Pauper

    I’m thinking of doing a simple salad for the wife, using a basic spring mix, balsamic vinegar caviar, cherry tomato, oil crumbs, and cranberries. 

    Will this be too dry? I think that sounds delicious!

  • dave

    how long do you whisk to get crumbles?

    • QuantumChef

      About a couple of minutes.

  • Steve

    Can you use any liquid or doesn’t have to be oil?

    • Joe Bryndza

      I think as long as it has a high fat content, it should work relatively well.

  • sally

    what is the shelf life and storage suggestion of the oil crumbs

    • QuantumChef

      Not sure but I usually don’t keep them longer than a couple of days in a sealed container.

  • Chef Ivar

    your recipe is floored, its not 25g Malto its 125g

    • QuantumChef

      Hi Ivar, the recipe is correct. Sometimes you may need to add a little more to adjust the texture but not that much. It seems that you may not be using the same type of maltodextrin.

  • Gandhari Bhalla

    is it important to use tapioca maltodextrin or maltodextrin from any source will work?
    Also how long can these crumbs be stored for?

  • Gandhari Bhalla

    I,ve just tried the recipe with generic maltodextrin and it looks exactly like the pic above but i had to use the oil and maltodextrin in 1:2 proportion. will let you know the taste soon.