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....
Method
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.
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