Crispy fried garlic chips are thin slices of garlic fried in oil until golden, yielding both a crunchy garnish and flavorful infused oil for cooking. The key to crispness is controlling heat and timing to avoid chewy results.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Thinly slice the peeled garlic cloves.
Pour avocado oil into a large, wide pan, ensuring there's enough to fully submerge the garlic.
Add the sliced garlic to the cold oil.
Turn the heat on and bring the oil to a gentle fry over medium heat.
Stir the garlic occasionally to ensure even cooking as it fries.
Continue frying until the garlic slices are golden brown.
Using a spider strainer, remove the fried garlic from the pan and spread it onto a paper towel-lined baking sheet to drain excess oil.
While the garlic is still warm, sprinkle generously with salt.
Allow the garlic-infused oil to cool slightly, then strain it into a clean bottle or jar for storage.
Written automatically by CookOS, not by the creator.
Store cooled crispy fried garlic chips in an airtight container at room temperature for up to one week; keep strained garlic-infused oil refrigerated in a sealed jar for up to two weeks.
spider strainer · large wide pan · paper towels · baking sheet
Written automatically by CookOS, not by the creator.
Chewy chips usually result from removing the garlic too early or oil temperature being too low. Ensure the garlic reaches full golden brown color and the oil maintains a gentle medium heat throughout frying.
Yes. Neutral oils with high smoke points work well, such as vegetable oil, canola oil, or light olive oil. Avoid extra-virgin olive oil, which has a lower smoke point and stronger flavor that may overpower the garlic.
Store cooled chips in an airtight container at room temperature for up to one week. Keep the strained garlic-infused oil in a sealed bottle in the refrigerator for up to two weeks.
Yes. Reduce garlic and oil proportionally (e.g., 1 lb garlic with 2 cups oil). Use a smaller pan to maintain proper oil depth and monitor heat more carefully with less volume.
Use a spider strainer to remove the garlic from hot oil, then spread immediately onto a paper towel-lined baking sheet. The paper towels will absorb excess oil as the chips cool and crisp up.
CookOS may earn a commission from Instacart orders.
