Crispy Garlic Chips

🧂 Ingredients

• ¼ cup (60 mL) avocado

  or olive oil
• 6 large peeled garlic cloves

  very thinly sliced

Instructions

• 1 Set a fine-meshed sieve over a small heatproof bowl and line a small plate with
  a paper towel. Set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 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.

Nutrition Info