Garlic Chips
By America's Test KitchenPublished on June 24, 2013
Time
10 minutes
Yield
Makes about ¼ cup
Ingredients
3 tablespoons olive oil 6 medium garlic cloves, sliced thin lengthwise
Instructions
- Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
Time
10 minutesYield
Makes about ¼ cupIngredients
3 tablespoons olive oil
6 medium garlic cloves, sliced thin lengthwise
Ingredients
3 tablespoons olive oil
6 medium garlic cloves, sliced thin lengthwise
Ingredients
3 tablespoons olive oil
6 medium garlic cloves, sliced thin lengthwise
Why This Recipe Works
Pureeing conventional leek-potato soup in a blender makes it unpleasantly gluey, but we weren’t about to use a food mill for such a simple soup. By using fewer potatoes and adding bread crumbs for body, we devised a low-starch, low-cream leek-potato soup recipe that has a smooth texture after being put through the blender.
Instructions
- Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
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