How to Make Crispy Garlic Chips - an easy, no-fuss tutorial on how to make crispy garlic chips at home, and ways to incorporate them into your cooking repertoire!
Ingredients
¼cup (60 mL)avocadoor olive oil
6large peeled garlic clovesvery thinly sliced
Instructions
Set a fine-meshed sieve over a small heatproof bowl and line a small plate with a paper towel. Set aside.
Briefly heat the oil in a small skillet (roughly 7" to 8" inches in diameter or smaller) over medium heat. Add the garlic slices to the skillet - they should slightly sizzle when they enter the oil. Use a heatproof spatula to spread the garlic slices into a thin, even layer.
Reduce the heat to medium-low (the slices should be actively bubbling in the pan, but not gaining color too quickly - adjust the heat as necessary). Some of the slices may have a tendency to stick together and they will turn out fine; however, try to break them up as much as possible with a spatula. Continue cooking the garlic, stirring continuously with a heatproof spatula and flipping the slices periodically, for about 2 to 3 minutes or until the garlic slices are golden brown in color.
Working quickly, carefully pour the garlic chips and oil into the strainer over the bowl to drain and reserve the cooking oil. Transfer the drained garlic chips to the paper towel lined plate, separating them into a single layer to soak up any excess oil. Allow to cool completely before using or storing. Garlic chips can be stored in an airtight container at room temperature for up to a month, but will have the best texture immediately after cooking.
Meanwhile, transfer the garlic-infused oil into a small, airtight container and store in the refrigerator for up to a month. Use for salad dressings, low-heat cooking, drizzling, etc.
If you prefer to make a larger batch of garlic chips (or homemade oil), feel free to adjust the quantities respectively and use a larger skillet. You can always increase the oil - just keep in mind that this is the absolute minimum amount that you'll need for the quantity of garlic in this recipe.
Tips for Success:
Since pure avocado oil has a high smoke point and neutral flavor, I like to use it in this recipe, particularly if I'm using the garlic chips for a wide variety of dishes and prefer a more versatile infused oil.
Olive oil has a lower smoke point, but is a perfectly fine substitute for avocado oil in this recipe. It will produce a more flavorful infused oil that will lend itself better to Italian or Mediterranean dishes, dipping bread, etc.
If you'd like to take this concept one step further, I highly recommend making garlic confit next!