Garlic Chips
These are not chips for dipping, but rather for sprinkling over vegetable dishes, such as sautéed green beans, parsnip puree, mashed potatoes, soups, salads, etc. Their use is only limited by your imagination! Use the leftover garlic-flavored oil for to sauté other vegetables.
Peel (without crushing) and thinly slice as many garlic cloves as desired (1 large clove makes about 2 tablespoons of chips). Scatter them over the bottom of a skillet that holds them in a single layer. Pour enough vegetable oil or equal parts vegetable oil and olive oil, into pan to float garlic. Place over medium-low heat and cook, shaking pan often, until garlic is medium golden brown, about 5 minutes from when it starts sizzling. Garlic should give off a nice, even sizzle; turn heat down a little if it starts sizzling wildly. When cooked, immediately remove chips to paper towel to drain. Reserve oil and use with 1 day for sautéing vegetables.
From “Vegetable Love,” Barbara Kafka, Artisan, 2005.