Fried Garlic Chips Recipes

CRISPY FRIED GARLIC CHIPS (TỏI PHI)

Steps:

• Slice or chop your garlic cloves in your desired shape. I like using a mandolin with a cut-proof glove to get ultra-skinny slices, but be careful if you don't have a glove.
• Deep-frying: Use about 1 ½ inch of oil from the bottom of your pot and heat it up to about 300 °F. (I used about 2 cups of vegetable oil for my 3.5-quart pot). Add your garlic and swirl to ensure all the garlic is properly coated and cook until it's lightly golden brown, about 3-5 minutes. Do not leave the pot unattended because it goes from pale to brown quickly. Transfer to a paper towel to drain.
• Pan-frying: Use a small pan to combine the garlic and just enough oil to cover the garlic. Pan-fry until they are slightly golden brown (they continue to brown and cook after you transfer them), about 3-5 minutes, and move them onto a paper towel to drain.
• Serve the fried garlic fresh after it's cooled to the touch.
• You have the option to save the deep-frying oil once it's cooled down for later use. (Note: if you end up burning the oil from too much deep-frying you should not reuse this oil. Signs of burned or overused oil are dark brown coloring and smells burned).

FRIED GARLIC CHIPS

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!

DEEP FRIED GARLIC

Steps:

• Separate bulbs and peel garlic.
• Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy.
• Drain and pour cold water over to cool.
• Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.
• Heat vegetable oil in deep pot or fry cooker.
• Dip each cooked clove of garlic into batter and fry until golden brown in color.
• Remove from oil and drain on paper towel.
• Serve Hot.

CRISPY GARLIC CHIPS

Steps:

• Using a small slicer or a mandoline, slice the garlic very thin.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat until very hot. Line a plate with two paper towels. To test the temperature of the oil, add a slice of garlic. If it sizzles, add the rest of the garlic and cook until just crisp and light golden brown, a matter of seconds. Use a flat slotted skimmer to keep the slices from sticking together as they cook, and transfer them to the paper towels to drain the moment they turn color. (The oil can be strained and used for another batch or reserved for another use.)

MICROWAVE FRIED GARLIC

Steps:

• Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is a deep gold. (This could take between 2 and 4 minutes total, depending on your microwave.) In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.