.) It’ll slice the cloves more evenly and thinly than your chef’s knife—just watch your fingers! Keep in mind too that this is not the time to use your favorite olive oil. We use a neutral oil like vegetable or grapeseed because, 1) you want the favor of the garlic to shine through, and 2) you want the garlic chips to be versatile—olive oil may be great for topping aglio e olio, but it doesn’t complement soy sauce and sesame oil as well.
Crispy garlic chips happen pretty fast, so keep your eye on the prize. You start the garlic in cold oil so it comes to temperature evenly, and you’ll know the chips are done when the oil stops bubbling around the edges and they turn slightly golden. Be conservative here and pull them out as soon as they hits a light golden-brown. It will take time to fish out each sliver with a slotted spoon, so work fast and in batches. Nothing tastes sadder than bitter burnt garlic.
Very nice!👍
Mmmm..This is a great way to prepare garlic!👍Love food! Dreaming of this right now👉 😋
Topping, more like directly into my mouth.
kuku27 Fried garlic chips more than 20 gms can do much harm, take care. This handful suggestion is by an ignorant person, who wants you to be very sick
🤤
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