Creating Garlic Chips

Creating Garlic Chips

Creating Garlic Chips

An simple instruction on how to create crispy garlic chips at home, along with ideas for using them in other dishes.

Garlic chips on a plate that are crisp Did you create them? Furthermore, have you ever tried one? If the response is no, I’m about to change everything. You’ll want to begin sprinkling homemade garlic chips on anything that leaves your kitchen as soon as you get your hands on them.

They remind me of flavorful fairy dust. Pure flavor of caramelized garlic in a brittle, crackly wrapper. They give everything a wonderful texture, enhance the flavor of everything, and make you look good in the process. It benefits both parties.

Later this week, I’ll be posting an amazing meal that calls for these crunchy garlic chips, but for now, I thought it would be fun to provide a brief recipe and cooking lesson so you can make them yourself in the meanwhile.

Since crunchy garlic chips are deserving of their own spotlight moment. Your skill set in the kitchen will never be the same.

Garlic cloves sliced thinly on a cutting board
Creating Garlic Chips:

What you anticipate with garlic chips is precisely what you get. thinly sliced garlic that has been fried in oil until it is crisp, golden, and crunchy. Alternatively put, fried garlic pieces. To ensure that they all fry in the oil in an even fashion, the garlic slices must be very thin and homogeneous.

Yes, today we are frying. Don’t hate me, please. the positive news In a little skillet, we’re shallow frying, and the entire procedure takes less than 10 minutes. This small-batch recipe just calls for 1/4 cup of oil altogether, so you won’t need a lot of it or a frying thermometer to prepare them.

Served on top of rice pilafs or stir-fries
Oil With Garlic Infusion
How to Properly Store Garlic Oil and Chips:
Garlic chips, like everything else, will be at their finest the day of frying and right away. 

Crackling Garlic Chips

An uncomplicated, step-by-step guide on how to create crispy garlic chips at home, along with ideas for using them in other dishes, is available at How to Make Crispy Garlic Chips.
¼ cup (60 mL) olive oil or an avocado
6 big, peeled, and very thinly sliced garlic cloves


Place a small heatproof bowl over a fine-meshed sieve, then cover the plate with paper towels. Place aside.
Sliced garlic cloves, thinly

A small skillet with a diameter of no more than 7 to 8 inches should be used to quickly heat the oil. Slices of garlic should crackle slightly as they enter the oil when added to the skillet. Spread the garlic slices into an equal, thin layer using a heat-resistant spatula.
Lower the temperature to medium-low (the slices should be actively bubbling in the pan, but not gaining color too quickly – adjust the heat as necessary). Although some of the slices might have a propensity to cling together, they will still turn out just fine, so use a spatula to separate them as much as you can. 

Cook the garlic slices for a further 2 to 3 minutes, turning often with a heatproof spatula and sometimes flipping them over, or until they are a golden brown color.

Creating Garlic Chips

To drain and conserve the cooking oil, rapidly and gently pour the garlic chips and oil into the strainer over the basin. Transfer the drained garlic chips to the dish that has been coated with paper towels, spreading them out so they are in a single layer to absorb any extra oil. Before using or storing, allow to cool fully. Although garlic chips may be kept at room temperature for up to a month in an airtight container, the texture is ideal right away after frying.

Change the garlic-infused oil into a little, sealed container in the meanwhile, and keep it there for up to a month. Use for drizzles, low-heat cooking, salad dressings, etc.

Feel free to modify the proportions and use a larger skillet if you like to produce a larger quantity of garlic chips (or homemade oil). You may always add more oil, but remember that this is the bare minimum amount required given the amount of garlic called for in the recipe.

Success Tips: I like to use pure avocado oil in this recipe since it has a high smoke point and is flavorless, especially if I want to use the garlic chips in a variety of meals and want a more adaptable infused oil.
Although it has a lower smoke point than avocado oil, olive oil works just as well in this recipe. A more flavored infused oil will result, which is more suited for dipping bread in, cooking Italian or Mediterranean cuisine, etc.
Making garlic confit is an excellent next step if you want to expand on this idea.