Fried garlic chips add crunch and flavour to anything. We’re partial to using them as a pizza topping, of course, but they’re excellent on salad, pasta, soup, fish, and much more. Easy and shelf-stable, once you know how to make ‘em, you’ll always want to have a batch on hand. 

When making garlic chips, think thin (like Paulie in Goodfellas thin). We prefer using the inexpensive and amazingly useful Japanese Benriner mandoline (a mainstay of professional kitchens) but however you choose to do it, slice your garlic as finely as possible. Aim for almost translucent; the thinner the slice, the more delicate and crispy the chip. 

These are only fried briefly, so stirring often and keeping an eye on the stove is essential. In just a few minutes, these can go from toasty golden brown to bitter and burnt. 

When choosing an oil, opt for a high-quality grapeseed or other neutral oil, since you won’t want to throw it out when you’re done. Instead, once you’ve fried your garlic, save the oil and reuse it. The leftover garlicky oil  is great drizzled on roasted veggies, made into vinaigrette, or used as a finishing oil on pizza. 

This recipe is part of our Garnish of the Month series. Find the rest of the series here.