Meh. I’ll just be over here making my own chile crisp/oil.
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You got a recipe you could share please?
The obvious answer is to call any of your reasonable facsimiles Chili Krunch, if you’re going to sell them. 
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Generally, you want to be careful with home batches of anything that you are going to store long term that has garlic in it (botulism!), but I like this recipe:
If you want your crisp, crispier, you can add more fried garlic and/or shallots, peanuts, black beans, etc. to small amounts of the main batch to prevent spoilage.
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Well thank goodness I trademarked mine as Blaquejaque and Hooqurz!
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lol
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All good fun, Amanda.
Cheers! 
My lol was lowercase because the flu makes it hurt to laugh!
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Y’know, if you want to make your own Chile Cronch, here’s the ingredient list
(Meanwhile, Mr. MSG copped out of adding MSG because he still wants to sell to the MSG-headache people – so only “natural sources of glutamates” like yeast extract – aka marmite, bovril, vegemite, take your pick )
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I saw the shelf-stable jars of crunchy-fried garlic and shallots at either the Thai or Viet market last week, and was wondering if would be a good shortcut, and also avoid the botulism risk?
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I had a similar though, honestly. I was thinking about getting one of the larger sizes of the dehydrated garlic, onion, and/or shallots from Penzey’s for a batch.
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Costco has dehydrated onions (maybe garlic too but I haven’t seen it lately), though I think they might have a different texture in the end than the fried.
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Yeah, but for some of the initial flavoring stage, where I might have used whole garlic. Then I could just leave it in to blend.
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Excellent, thanks! 
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Happy to help!
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Reminds me of this
Café Hon is now closed, and Honfest is a memory. I had a great time the year before the pandemic. I have photo of the late sister of a late friend of mine protesting in front of the Café Hon. gotch yer trademarks right here.
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haha, literal LOL.
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I think “David Chang Invented Everything” should become a thing
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