Little, golden fried crispy garlic bits will elevate any soup, rice, meat, or vegan dish. The texture, nice crispy crunch, and the loaded flavor makes this crispy garlic recipe a staple for most Asian cuisine and you’ll see how simple and life-changing it can be to add to your meals. Making crispy garlic topping is super easy…let’s get into it!
Table of contents
What is Crispy Garlic
Crispy garlic is a cooking ingredient made by frying minced or sliced garlic until it becomes golden brown and crispy.
This technique enhances the natural flavor of garlic while providing a crunchy texture that can elevate various dishes.
Often used as a garnish, crispy garlic adds a delightful, savory crunch to otherwise, simple dishes. The process is simple, and the resulting crispy bits is sure to add some wow factor to everything from rice and noodles, to even shaking it with some roasted peanuts or cashews!
How to use Crispy Garlic bits
Crispy garlic is a lip-smacking and versatile ingredient that can enhance many dishes with its bold flavor and crisp texture. Here are a few ways you can use it:
1. Topping for Soups and Salads
- Sprinkle crispy garlic on top of soups (e.g., ramen, pho, or vegetable soups) or salads to add a crunchy, savory element.
2. Garnish for Stir-Fries
- After stir-frying vegetables or protein like tofu or chicken, sprinkle crispy garlic over the dish for added flavor and texture.
3. Enhance Rice and Noodles
- Add crispy garlic to fried rice, noodle dishes, or plain steamed rice for a flavor boost.
4. In Sandwiches or Wraps
- Sprinkle crispy garlic inside wraps, tacos, or sandwiches for extra crunch and flavor.
5. On Roasted Vegetables
- Toss crispy garlic over roasted vegetables like broccoli, cauliflower, or brussels sprouts just before serving.
6. In Dips and Sauces
- Mix crispy garlic into dips (e.g., hummus or guacamole) or sauces (e.g., soy-based sauces) for an added crunch and flavor.
7. On Pizza or Flatbreads
- Use crispy garlic as a topping for pizza, flatbreads, or bruschetta for a punch of umami.
It can be a great way to level up both everyday meals and special dishes!
Ingredients
- 1 head of garlic (or more depending on your needs)
- ½ cup neutral oil – such as avocado, vegetable, canola
- Pinch of salt (optional)
Equipment
- frying pan
- small wire mesh strainer
- skimmer
- serving bowl or ramekin
Instructions
- Peel and Mince Garlic: Separate the garlic cloves from the bulb, peel them by pressing them down with the flat part of a knife, and mince finely. You can use a knife or a mandolin for uniform slices. You can use a mini-food processor for speed and saving time.
- Heat Oil: In a small saucepan or skillet, heat the oil over medium-low heat. The oil should not be too hot so definitely watch that the flame is not more than medium.
- Fry the Garlic: Once the oil is heated, add the minced garlic to the hot oil. Stir occasionally to make sure the garlic cooks evenly. Keep an eye on the garlic as it will very quickly turn from golden to burnt. As soon as you see it turn LIGHT GOLDEN you need to remove the garlic right way.
- Remove and Drain: Once the garlic turns a light golden brown, remove it from the oil using a skimmer and put it in the strainer to drain the oil. Give it a very gentle shake several seconds to remove the oil. Use some paper towel to lay the garlic bits on so the excess oil gets soaked up.
- Season: While still warm, sprinkle the crispy garlic with a pinch of salt if desired.
- Cool: Let the garlic cool completely. It will become even crispier as it cools.
- Store: Store in an airtight container at room temperature for 2-3 weeks.
Notes
- Control the Heat: Make sure the oil isn’t too hot, or the garlic will burn. A medium-low heat allows the garlic to cook evenly and turn crispy without charring. Do NOT move the garlic around in the beginning or else it will stick to the pan. Let it sit and then move it when it begins to be fragrant and change color.
- Use Enough Oil: the garlic needs to be able to fry well so use enough oil to cover the garlic.
- Uniform Slices: Try to keep the garlic slices as uniform as possible to ensure even cooking.
- Use Fresh Garlic: Fresh garlic is the best choice for achieving a perfect crispy texture. Do not use pre-minced garlic in jars which are too moist to get crispy.
- Watch Closely: Garlic can go from golden to burnt in a matter of seconds, so remove it from the heat as soon as it turns golden.
Add-Ins and Variations
- Herbed Crispy Garlic: Fry a few sprigs of fresh herbs like rosemary or thyme in the oil along with the garlic for added flavor.
- Chili Garlic: Add dried red pepper flakes or slices of fresh chili peppers while frying for a spicy version.
- Garlic Oil: After removing the garlic, you can save the oil for cooking or drizzling on dishes like salads, soups, or stir-fries.
- Garlic Chips: Slice the garlic into slightly thicker pieces if you want larger garlic chips, which add a bolder texture.
- Spices: Toss crispy garlic with a bit of ground black pepper, smoked paprika, or even nutritional yeast for a different flavor.
Common Questions
Why is my garlic bitter?
Garlic will be bitter if it is burnt, so remove it once it turns light golden brown. Also, if you over heat the oil, the oil will be bitter. Do not use olive oil. Use high heat tolerant oil for better results.
Can I use olive oil?
No because olive oil has a lower smoke point than neutral oils like vegetable or avocado oil. The flavor will be bitter and burnt. Use high heat tolerating oils.
How do I store crispy garlic?
Store crispy garlic in an airtight container at room temperature. Make sure it’s completely cool and totally dry before storing to prevent sogginess.
Can I use a food processor to slice the garlic?
Yes, if you have a food processor, it can help make the garlic slicing faster and more uniform. This is my preference for making crispy garlic bits.
Fried Crispy Garlic Recipe
Equipment
- frying pan
- small wire mesh strainer
- serving bowl or ramekin
Ingredients
- 1 head of garlic or more depending on your needs
- ½ cup neutral oil such as avocado, vegetable, canola
- Pinch salt optional
Instructions
- Peel and Mince Garlic: Separate the garlic cloves from the bulb, peel them by pressing them down with the flat part of a knife, and mince finely. You can use a knife or a mandolin for uniform slices. You can use a mini-food processor for speed and saving time.1 head of garlic
- Heat Oil: In a small saucepan or skillet, heat the oil over medium-low heat. The oil should not be too hot so definitely watch that the flame is not more than medium.½ cup neutral oil
- Fry the Garlic: Once the oil is heated, add the minced garlic to the hot oil. Stir occasionally to make sure the garlic cooks evenly. Keep an eye on the garlic as it will very quickly turn from golden to burnt. As soon as you see it turn LIGHT GOLDEN you need to remove the garlic right way.
- Remove and Drain: Once the garlic turns a light golden brown, remove it from the oil using a skimmer and put it in the strainer to drain the oil. Give it a very gentle shake several seconds to remove the oil. Use some paper towel to lay the garlic bits on so the excess oil gets soaked up.
- Season: While still warm, sprinkle the crispy garlic with a pinch of salt if desired.Pinch salt
- Cool: Let the garlic cool completely. It will become even crispier as it cools.
- Store: Store in an airtight container at room temperature for 2-3 weeks.
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