I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Crispy Garlic
...in your mind.
Crispy Garlic

Crispy Garlic

Garlic is great. But crispy, light golden brown fried garlic is sensational. It’s a textural thing, that’s sweeter than regular garlic and just makes everything better.

Ingredients

  • 2 heads garlic
  • 1 cup neutral oil
  • Kosher salt
  • That’s it

Directions

  1. Bust open the heads of garlic, and peel each clove
  2. Chop all the garlic into small pieces, and by small I mean like 1/16th of an inch pieces. But whatever size you chop to - try to make them approximately the same size, so they cook at the same time
  3. Heat the oil in a small pot to 275 degrees, and add the garlic
  4. Cook, stirring often until just becoming light brown then (because the oil is crazy hot) pour though a strainer into a bowl that won’t melt (like metal or ceramic)
  5. Once strained, put the garlic onto paper towels to dry, and sprinkle lightly with salt
  6. Save the oil (once cooled) in a sealed container in the fridge - it’ll keep 2 weeks and you can use it for so many things
  7. Put the garlic into a sealed container into the fridge as well
  8. Use on everything
Crispy Garlic

Crispy Garlic

Garlic is great. But crispy, light golden brown fried garlic is sensational. It’s a textural thing, that’s sweeter than regular garlic and just makes everything better.

Ingredients

  • 2 heads garlic
  • 1 cup neutral oil
  • Kosher salt
  • That’s it

Directions

  1. Bust open the heads of garlic, and peel each clove
  2. Chop all the garlic into small pieces, and by small I mean like 1/16th of an inch pieces. But whatever size you chop to - try to make them approximately the same size, so they cook at the same time
  3. Heat the oil in a small pot to 275 degrees, and add the garlic
  4. Cook, stirring often until just becoming light brown then (because the oil is crazy hot) pour though a strainer into a bowl that won’t melt (like metal or ceramic)
  5. Once strained, put the garlic onto paper towels to dry, and sprinkle lightly with salt
  6. Save the oil (once cooled) in a sealed container in the fridge - it’ll keep 2 weeks and you can use it for so many things
  7. Put the garlic into a sealed container into the fridge as well
  8. Use on everything