Fried Garlic Chips
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MAKE IT SHINE!
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We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy!
- Ready In:
- 8mins
- Serves:
- Units:
1
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ingredients
- 1 cup oil
- 1⁄4 cup very thinly sliced garlic (about 12 large cloves)
directions
- In wok or cast iron skillet, ( I use my anodized pot with no problem, just be sure it's heavy-bottomed), bring the oil to deep fry temperature, about 350°F
- Add garlic and fry, stirring and tossing, until a golden brown, taking care not to let any of it burn. This only takes 1-2 minutes.
- Remove with slotted spoon and drain on paper towels.
- (Do Crispy Shallots in this same oil, then save the flavorful oil for cooking.).
- Cool garlic to room temperature and store in tightly covered container for a week, or a little more. It likely will not last that long!
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RECIPE MADE WITH LOVE BY
@Chef PotPie
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@Chef PotPie
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"We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook.
Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy!"
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PAC2009: Laurel - HEAVEN!! Garlic at its best! I served over soup and pasta - YUM!Reply
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We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy!
