📝 About This Recipe
Transform humble cloves into translucent, amber-hued jewels that offer an addictive crunch and a sophisticated, mellowed sweetness. These chips are a staple in high-end steakhouses and ramen shops, providing a punchy aromatic finish without the harsh bite of raw garlic. Mastering this technique rewards you with not only the perfect crispy topping but also a fragrant, garlic-infused oil that serves as a liquid gold pantry staple.
🥗 Ingredients
The Garlic Base
- 4-5 large Fresh Garlic Bulbs (Look for firm, heavy bulbs with no green sprouts)
- 1 cup Whole Milk (Used for soaking to remove bitterness)
The Frying Medium
- 1.5 cups Neutral Vegetable Oil (Grapeseed or canola oil work best)
- 1 teaspoon Toasted Sesame Oil (For a subtle nutty undertone)
Seasoning & Finishing
- 1/2 teaspoon Fine Sea Salt (To taste)
- 1/8 teaspoon Smoked Paprika (Optional, for a hint of color and depth)
- 1 pinch Sugar (Balances the savory notes)
👨🍳 Instructions
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1
Carefully peel the garlic cloves. To keep the chips uniform, avoid crushing them; instead, cut off the woody root end and peel the skin away manually.
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2
Using a sharp mandoline or a very steady hand with a chef's knife, slice the garlic cloves into thin, even rounds approximately 1/16th of an inch thick. Uniformity is key to ensure they fry at the same rate.
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3
Place the garlic slices in a small bowl and cover with the whole milk. Let them soak for 10-15 minutes; this draws out the sulfurous compounds that can cause a bitter aftertaste.
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4
Drain the garlic through a fine-mesh sieve and rinse thoroughly under cold running water to remove the milk proteins and excess starch.
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5
Spread the rinsed slices onto a double layer of paper towels. Pat them very dry. Any moisture left on the garlic will cause the oil to splatter and prevent the chips from becoming truly crispy.
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6
In a small, cold heavy-bottomed saucepan or skillet, combine the neutral oil and the sesame oil. Add the dried garlic slices to the cold oil before turning on the heat.
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7
Place the pan over medium-low heat. Starting with cold oil allows the garlic to heat up gradually, dehydrating the slices evenly rather than searing the outsides.
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8
Stir gently and constantly with a heat-resistant spatula or chopsticks. You will see small bubbles forming around the garlic; this is the moisture evaporating.
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9
Watch the color closely. After about 8-10 minutes, the garlic will turn from white to a very pale straw color. Do not walk away; the transition from golden to burnt happens in seconds.
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10
Once the chips are a light golden blonde (they will darken further once removed), immediately strain the oil through a metal sieve into a heat-proof bowl.
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11
Quickly spread the fried chips onto a plate lined with fresh paper towels in a single layer to drain.
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12
While still hot, sprinkle the chips with fine sea salt, the pinch of sugar, and smoked paprika. Toss gently to coat.
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13
Allow the chips to cool completely at room temperature; they will crisp up significantly as they cool.
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14
Transfer the cooled garlic-infused oil to a glass jar for later use, and store the chips in an airtight container.
💡 Chef's Tips
Always start with cold oil to ensure the garlic chips don't burn on the edges before the centers are crisp. Use a mandoline for precision; chips of varying thickness will result in some being burnt while others remain chewy. If you see any garlic slices with a green sprout in the middle (the germ), remove it, as the germ becomes extremely bitter when fried. Don't wait for a dark brown color in the pan—carry-over heat will continue to cook the chips for a minute after they are strained. Store the finished chips with a small silica gel packet if you have one to maintain maximum crunch in humid environments.
🍽️ Serving Suggestions
Sprinkle generously over a medium-rare ribeye steak for a classic steakhouse finish. Use as a crunchy garnish for creamy Tonkotsu or Shoyu ramen bowls. Fold into a bowl of buttery mashed potatoes or steamed jasmine rice. Top a simple Caesar or arugula salad to add a savory textural contrast. Float a few chips on top of a chilled Gazpacho or a hot Tomato Bisque.