I wanted to recreate these garlic chips that I found in a ramen one time long ago. I had to sift through a few bad recipes before I found the trick, so I thought I'd share the fruits of my labor on the ole internet. Check the link at the bottom for some pics, and follow me on Cookpad if you wanna find more recipes like this.
Ingredients
- 1 head garlic (elephant garlic works as well)
- 1 cup milk
- 2 cups cooking oil
method
- Separate and peel garlic cloves.
- Slice the garlic thin. Use a mandoline if you have one available. I have a mini mandoline that's designed for slicing cucumbers (you know, like for covering your eyes during facial treatments). I have found this tool to be indispensable in the kitchen.
- Now, pour about 1/2 cup of milk into a saucepan and toss in the garlic slices. You only need enough milk to cover the garlic, so you may not use the full 2 cups over the course of this recipe.
- Bring this to a boil and strain the garlic slices. Repeat 3 times, discarding the milk and replacing it with a fresh 1/4 cup of milk each time. When you are done, you will have boiled the garlic slices in 4 changes of milk. This is kinda a pain, but it is essential. The milk leaches the bitterness from the garlic. It definitely takes 4 times, and without this step, your garlic chips will be terribly bitter.
- Heat your cooking oil to 300F. You'll need a small pot, or more oil. As long as you've got about 3/4" of oil in the pot, you should be good.
- Grab a pair of chopsticks. Drop your garlic slices in the hot oil. Use the chopsticks to make sure they don't stick together. When the garlic is just beginning to brown, strain it out.
- Best to lay these out on a paper towel. Toss with a little sea salt when they're done. Great as a garnish for ramen or congee. But I'm sure you can come up with your own awesome application.
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