Crispy Garlic Chips

Name: Crispy Garlic Chips
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 head garlic (Elephant garlic works too); 2 cups Milk; 2 cups Cooking Oil

Ryan Goodwin @cook_3814251

San Francisco, California

I remembered finding some crispy garlic slices in a bowl of ramen some years back. It took some experimentation, but I figured out how to recreate this super flavorful garnish.

Ryan Goodwin @cook_3814251

San Francisco, California

I remembered finding some crispy garlic slices in a bowl of ramen some years back. It took some experimentation, but I figured out how to recreate this super flavorful garnish.

Saved

Ingredients

20 mins

4 servings

1 headgarlic (Elephant garlic works too)
2 cupsMilk
2 cupsCooking Oil

Saved

Steps

20 mins

1

Separate and peel garlic cloves.
2

Slice the garlic thin. Use a mandoline if you have one available. I have a mini mandoline that's designed for slicing cucumbers (you know, like for covering your eyes during facial treatments). I have found this tool to be indispensable in the kitchen.
3

Now, pour about 1/2 cup of milk into a saucepan and toss in the garlic slices. You only need enough milk to cover the garlic, so you may not need the full 2 cups here.
4

Bring this to a boil and strain the garlic slices. Repeat 3 times, discarding the milk and replacing it with a fresh 1/4 cup of milk each time. When you are done, you will have boiled the garlic slices in 4 changes of milk. This is kinda a pain, but it is essential. The milk leaches the bitterness from the garlic. It definitely takes 4 times, and without this step, your garlic chips will be terribly bitter.
5

Heat your cooking oil to 300F. You'll need a small pot, or more oil. As long as you've got about 3/4" of oil in the pot, you should be good.
6

Grab a pair of chopsticks. Drop your garlic slices in the hot oil. Use the chopsticks to make sure they don't stick together. When the garlic is just beginning to brown, strain it out.
7

Best to lay these out on a paper towel. Toss with a little sea salt when they're done. Great as a garnish for ramen or congee. But I'm sure you can come up with your own awesome application.