Learn how to make ultra‑crispy fried garlic chips—an easy, crunchy, nutty topping that elevates almost any dish. Below you’ll find tips for choosing garlic, tools to use, step‑by‑step instructions, serving ideas, and storage advice.
Why you’ll love this recipe:
If you love garlic, these chips are a must. They’re crisp, slightly nutty, and add a delightful crunch without an overpowering bite. They’re quick to make and incredibly versatile—sprinkle them on rice, noodles, roasted vegetables, salads, or even use them as a finishing touch for stir‑fries.
Things you need:
- Mandolin or sharp knife – A mandolin gives perfectly even slices, but a very sharp chef’s knife works well if you’re comfortable slicing thinly.
- Small skillet – A smaller pan keeps the oil shallow and makes it easy to control the frying. A 2.5‑qt saucepan with a 5‑inch bottom is ideal for small batches.
- Oil – Olive oil is what I usually use, but neutral oils like avocado, vegetable, or canola also work.
- Garlic – See the next section for guidance on choosing garlic for the best flavor and texture.
What types of garlic to choose
Garlic generally falls into two categories: hardneck and softneck.
- Hardneck: Grown for cooler climates, hardneck garlic has a stiff central stem (the scape) and usually larger, fewer cloves. It tends to be more pungent and complex, which makes very flavorful chips.
- Softneck: Common in grocery stores and better for long storage, softneck garlic has more cloves and a milder flavor. It works fine if that’s what you have on hand.
Both types will fry up nicely, but I prefer hardneck garlic because the larger cloves are easier to peel and slice, and they yield chips with more pronounced flavor.
- Bigger cloves = easier prep.
- More complex flavor = tastier chips.
Tip
Hardneck varieties are often available at Asian or farmers’ markets.
How to make it:
- Line a plate with paper towels and have a slotted spoon ready.
- Thinly slice peeled garlic cloves into even pieces. Uniform thickness helps them cook evenly.
- Warm a few tablespoons of oil in a skillet over medium heat—just until the oil is warm, not smoking.
- Add the garlic slices and fry, stirring or flipping gently halfway through, until they turn golden (about 2 minutes). The oil will bubble and it may seem slow at first; stay nearby. Do not raise the heat to speed things up—high heat will burn the garlic quickly and make it bitter.
- Remove the chips with a slotted spoon and drain them on the paper towel. Let cool completely so they crisp up.
Tip
Don’t discard the oil left behind. It’s garlic‑infused and great for roasting vegetables, tossing with potatoes, or using as a flavorful cooking oil. Store it in the fridge.
Garlic chips garnish ideas:
These chips are incredibly versatile—use them wherever you want a crunchy, savory finish.
Some favorite ways to use garlic chips:
- Add to sesame noodles or garlic butter rice for texture and aroma.
- Sprinkle over stir‑fries and fried rice for extra crunch.
- Top skillet shrimp, roasted vegetables, or fresh salads.
- Use as a finishing garnish on soups, noodles, or grain bowls.
Storing Tips
Store cooled garlic chips in an airtight container at room temperature for up to one month. Keep them dry and avoid condensation, which can make them soggy.
Transfer the infused oil to a sealed jar and refrigerate; use it within a few weeks for cooking and roasting. Note that refrigerated oil may solidify slightly depending on the oil type—simply bring it to room temperature or warm gently before use.
How to Make Garlic Chips
Ingredients
- 3 tablespoons olive oil (or other oil of choice)
- 6 garlic cloves (about 6, adjust to taste)
Instructions
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Prepare a plate lined with paper towel and have a slotted spoon ready.
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Thinly slice the garlic cloves into even slices.
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Heat the oil in a skillet over medium heat until warm but not smoking.
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Add the garlic slices and fry, stirring or flipping gently, until golden—about 2 minutes. Stay close and keep the heat moderate to avoid burning.
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Remove the garlic chips with a slotted spoon and drain on paper towel. Let cool completely before storing.
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Pour the remaining oil into a jar and refrigerate for future use.
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Tips & Notes
Note 2: Hardneck garlic yields larger cloves and a stronger flavor, but softneck garlic from the grocery store works too.
Nutrition
