Fried Garlic Chips Are the Extra Crunchy Topping You Need to Put on Everything
A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, and pasta.
Filipino dishes are almost incomplete without a favorite ingredient: garlic!
Sprinkle your creations with these savory chips to give them some garlicky goodness and a delightful crunch. The key to making them crispy is cooking the garlic slices low and slow.
Garlic is easy to grow and keeps fairly well when stored in a cool, dry place. Aside from its culinary uses, raw garlic is also used to treat minor cuts and scratches. In India, a raw garlic clove is taken with lemon juice in the morning as a way to help purify the skin and prevent acne.
Garlic chips happen pretty fast, so keep your eye on the prize. You start the garlic in cold oil so it comes to temperature evenly, and you’ll know the chips are done when the oil stops bubbling around the edges and they turn slightly golden. Be conservative here and pull them out as soon as they hits a light golden-brown. It will take time to fish out each sliver with a slotted spoon, so work fast and in batches. Nothing tastes sadder than bitter burnt garlic.
How to Make Perfectly Crispy Garlic Chips
Here’s how to make them:
First, Heat 1/4 cup vegetable oil in a saucepan over very low heat. Add 1/4 cup thinly sliced or finely chopped garlic. Lastly, Cook for 8 minutes, stirring frequently, or until golden and thoroughly crispy. Drain on paper towels and allow to cool. Store in an airtight container at room temperature for 2 weeks.
Why not add garlic chips in your daily life.
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