Fried Garlic Chips
Fried garlic chips add crunch and flavour to anything. We’re partial to using them as a pizza topping, of course, but they’re excellent on salad, pasta, soup, fish, and much more. Easy and shelf-stable, once you know how to make ‘em, you’ll always want to have a batch on hand.
When making garlic chips, think thin (like Paulie in Goodfellas thin). We prefer using the inexpensive and amazingly useful Japanese Benriner mandoline (a mainstay of professional kitchens) but however you choose to do it, slice your garlic as finely as possible. Aim for almost translucent; the thinner the slice, the more delicate and crispy the chip.
These are only fried briefly, so stirring often and keeping an eye on the stove is essential. In just a few minutes, these can go from toasty golden brown to bitter and burnt.
When choosing an oil, opt for a high-quality grapeseed or other neutral oil, since you won’t want to throw it out when you’re done. Instead, once you’ve fried your garlic, save the oil and reuse it. The leftover garlicky oil is great drizzled on roasted veggies, made into vinaigrette, or used as a finishing oil on pizza.
This recipe is part of our Garnish of the Month series. Find the rest of the series here.
Enough for 4 pizzas
80 grams garlic
100 grams grapeseed oil (or another neutral oil)
Slice your garlic as thinly as possible using a mandoline. (You should almost be able to see through each slice.) If you don’t have a mandoline, use a chef’s knife, taking your time to paper-thin slices.
Add the sliced garlic and oil to a small saucepan, then turn on the heat to medium. Stirring occasionally to keep the garlic slices from sticking, bring the oil to a simmer. Cook the garlic until the slices turn a light golden brown, about 5 minutes. Keep stirring to make sure the garlic cooks evenly.
Use a strainer to remove the chips and drain them on a paper towel.
Don’t discard your frying oil. Store it in an airtight container in the fridge for use on roasted vegetables, among other things. Keep it in the refrigerator for up to 1 week.
Use the garlic chips immediately to garnish your favorite pizza. The chips can be safely stored in an airtight container in the pantry for 48-72 hours.