Garlic chips are an excellent condiment for all types of soups and salads, but they're really good as a finishing touch for ramen and some pho. They add deep, assertive flavor, as well as a bit of crunch. Cook them with care, because even a few seconds too long will make them too bitter to enjoy. Don't waste the oil—once it cools, strain it through cheesecloth, then use it for a future batch of garlic chips, or for pretty much any savory application.

Makes about 1/2 cup


  • 20 plump garlic cloves
  • Neutral-tasting oil
  • Fine sea salt


    Peel the garlic then slice it very thinly. Pour about 1/2 inch of oil into a small skillet, or saucepan, over medium-low heat. Once hot, add the garlic. Adjust the heat, as necessary, to maintain a gentle simmer. Cook, stirring frequently, until the garlic is golden brown, which will take 5 to 15 minutes (the time varies depending on how thin you slice your garlic). It's important to watch closely and not to let the chips burn.

    Use a spider skimmer, or a slotted spoon, to transfer the garlic to a paper-towel-lined plate. Sprinkle with a big pinch of salt and let cool completely. Stored in an airtight container at room temperature, they'll keep for 1 or 2 days.

    Text excerpted from BOWL © 2016, by Lukas Volger. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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