Spray chilling is a straightforward encapsulation method that involves only two steps to incorporate molecules, microorganisms, or other materials into small particles primarily made from vegetable fats. This technique has gained popularity in the food industry due to the protective structures it produces, which can release their contents under specific conditions, such as during food warming and fat digestion. However, proper carrier selection and temperature control before and during the process are the main challenges for applying spray chilling, as clogging equipment can occur. This protocol aims to guide the reader through the key steps of spray chilling encapsulation, including carrier selection and operational conditions, as well as providing tips for overcoming any challenges that may arise.