The dried dilis is made crispy to deep frying toasted dilis coated with cornstarch. Crispy dilis is tastier compared to dried dilis and is eaten directly from the pack.
Spices (black pepper, siling labuyo, salt, vetsin) to taste
Toast dried “dilis” and set aside to cool. Coat cooled “dilis” first with the mixture of salt, beaten egg yolk, vetsin and spices; and then with cornstarch. Deep fry the coated “dilis” for a few seconds. Cool and pack in polyethylene bags.
Source: Technology developed: Industrial Technology
Development Institute (DOST)