FRIED GARLIC CHIPS
We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy!
Provided by Chef PotPie
Categories Vegetable
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In wok or cast iron skillet, ( I use my anodized pot with no problem, just be sure it's heavy-bottomed), bring the oil to deep fry temperature, about 350°F
- Add garlic and fry, stirring and tossing, until a golden brown, taking care not to let any of it burn. This only takes 1-2 minutes.
- Remove with slotted spoon and drain on paper towels.
- (Do Crispy Shallots in this same oil, then save the flavorful oil for cooking.).
- Cool garlic to room temperature and store in tightly covered container for a week, or a little more. It likely will not last that long!
Nutrition Facts : Calories 494.5, Fat 54.5, SaturatedFat 7.1, Sodium 1.4, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 0.5
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