Fried Garlic Chips

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:

ingredients

  • 1 cup oil
  • 14 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
Contributor
"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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  1. Mom2Rose
    PAC2009: Laurel - HEAVEN!! Garlic at its best! I served over soup and pasta - YUM!
    Reply
  2. Chef PotPie
    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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