Fried Garlic Chips Recette

Elevate your salads and Thai-inspired soups with these incredibly crispy and flavorful fried garlic chips! This recipe, adapted from Victor Sodsook's "True Thai," creates addictive crunchy garlic that's perfect as a topping or a flavor enhancer. Learn how to make perfectly paper-thin slices using a mandoline for optimal crispiness. Bonus tip: Use the infused oil from frying the garlic to add extra depth of flavor to other dishes! Get ready to experience a whole new level of deliciousness.

Préparation 15 min

Cuisson 8 min

Calories 494.5 kcal

Protéines 1g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Fried Garlic Chips

2 cups vegetable oil or other high-heat oil (enough to fill your wok or skillet to a depth of about 2 inches)
4 large heads of garlic, thinly sliced using a mandoline (about 4 cups sliced garlic)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Fried Garlic Chips? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Fried Garlic Chips

Prepare the Garlic: Using a mandoline slicer, thinly slice 4 large heads of garlic. Aim for paper-thin slices for optimal crispness.
Heat the Oil: In a wok or heavy-bottomed skillet, heat 2 cups of vegetable oil (or other high-heat oil) to 350°F (175°C). Use a deep-fry thermometer for accuracy.
Fry the Garlic: Carefully add the sliced garlic to the hot oil. Fry, stirring frequently, for 1-2 minutes, or until the garlic is golden brown and crispy. Be careful not to burn the garlic; reduce heat if necessary.
Drain the Garlic: Remove the fried garlic with a slotted spoon and immediately transfer it to a plate lined with paper towels to drain excess oil.
Cool and Store: Allow the garlic chips to cool completely to room temperature. Once cool, store them in an airtight container at room temperature for up to a week (though they likely won't last that long!).