Adapted from Jose Garces
In this recipe from Chef Jose Garces of Amada restaurant in Philadelphia, garlic gets thinly sliced, dipped in coconut milk, and briefly fried. The result is a subtle garlic-flavored crisp that’s great as a garnish but addictive enough to be a snack on its own.
Game plan: The garlic chips can be stored at room temperature in an airtight container for up to 3 days; place a paper towel in the container with them to absorb moisture.
- 15 medium garlic cloves
- 1/2 cup coconut milk
- 2 cups vegetable oil
- Kosher salt
- 1Trim roots from garlic cloves and slice paper thin. Combine garlic and coconut milk in a small bowl, stir to coat, and marinate for 1 hour at room temperature.
- 2Strain garlic and discard coconut milk. Line a plate with paper towels; set aside.
- 3Place oil in a medium frying pan and heat over medium heat to 275°F, about 5 minutes. (To check the temperature, drop a piece of garlic in the oil. It should start to bubble slightly around the edges.)
- 4Add reserved garlic and fry, stirring constantly, until just starting to turn golden brown, about 5 minutes. Remove with a slotted spoon to the prepared plate. Season with salt. (The garlic will continue to color as it dries and crisps.)
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