Crispy Garlic Chips

By deedavis

The French have a saying, "You must watch what
you're cooking like milk on the stove," referring, of
course, to the fact that milk can boil over in a flash.
Case in point: Garlic chips are sweet and nutty when
cooked just right, but let them go just a little too long,
and they become burnt and acrid. I Serves about 4 as
a garnish

Ingredients

• 4 garlic cloves, as large as possible, peeled
• 1 cup olive oil

Details

Servings 4

Preparation

Step 1

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 anotheruse.)