15 minutes
A flavorful recipe that yields crispy garlic chips and infused olive oil, perfect for adding a burst of flavor to your dishes.
cups
Garlic Clove, thinly sliced
each
1. Warm Olive Oil
In a medium skillet, warm ¾ cup of olive oil over low heat. This gentle heat will ensure that the garlic cooks slowly and evenly, allowing it to become crispy without burning.
2. Cook Garlic
Once the oil is warm, add the 16 large garlic cloves that you’ve thinly sliced. Cook them for about 8 to 10 minutes, stirring occasionally, until they turn a beautiful golden brown.
3. Strain and Store
When the garlic slices are golden brown and crispy, strain the oil through a fine-mesh sieve into a bowl, making sure to catch all the golden garlic chips. Set the garlic chips aside. Transfer the strained oil into an airtight container. Store the infused oil in the refrigerator for up to a week.
4. Store Garlic Chips
Place the garlic chips in a separate airtight container. These delightful, crispy chips can add a burst of flavor and texture to your dishes.
Infuse with rosemary, thyme, or basil for an aromatic touch. Pair with appropriate dishes like roasted vegetables or bruschetta.
Add dried red pepper flakes during the infusion process to create a spicy oil, perfect for drizzling over pizza or stirring into pasta.
Infuse the olive oil with a combination of fresh herbs like rosemary, thyme, and oregano along with the garlic. This will give a more complex and aromatic flavor to the oil.
Sprinkle finely grated Parmesan cheese over the garlic chips as soon as they come out of the oil. The heat will slightly melt the cheese, creating a savory umami-packed snack.
Sprinkle finely grated Parmesan cheese over the hot garlic chips for a cheesy variation that could complement soups and salads.
Select fresh, firm garlic bulbs with no signs of sprouting. The age and quality of the garlic will impact the flavor of both the chips and the oil.
Stir the garlic slices occasionally to ensure they brown evenly. Watch closely as they can go from perfectly golden to burnt in a matter of seconds.
Since the olive oil is being infused with garlic, its quality will significantly affect the final product. Use a good quality extra-virgin olive oil for the best taste.
Use a mandoline slicer if available to get consistently thin, even slices of garlic. Uniform slices ensure even cooking and prevent some chips from burning while others remain undercooked.
Invest in a kitchen thermometer. You want to maintain the oil temperature around 200-225°F (93-107°C). Too high, and the garlic will burn; too low, and it will be soggy.
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