You love garlic as much as I do, right? These quick baked garlic chips are a convenient way to use this delicious food in a different way. Instead of being soft (like garlic confit) or cooked into the recipe, they’re a fantastic crispy topping that works on almost anything. I use them most commonly in soup, but also love them slightly crumbled on top of mac and cheese!
There are only a couple of tricks to keep in mind as you make these.
First, make sure the garlic is coated in oil on both sides. I like to do this by oiling the parchment paper they’ll bake on, and then using an oiled hand to arrange them. (The slices are too thin and delicate to toss with oil and salt like I usually do before roasting things.)
Second, keep a close eye on the garlic chips as they bake! It’s easy to burn them, resulting in bitter, acrid chips. Check them every minute or so just to be safe!
Notes on This Recipe:
Bake time: the recipe says to bake the garlic chips for 10 minutes, but that’s an estimation. Your bake time will vary depending on everything from the age of your garlic to the temperature of your oven to the baking sheet you’re using. Keep a close eye on the chips and pull them out as soon as they’re consistently golden brown. Some may bake more quickly than others. If so, pull out the finished ones and let the others keep baking.
Oil selection: I like to use olive oil for this, but you may prefer a flavorless oil (such as vegetable oil) instead. If you go for olive oil, pick one that’s mild and buttery. Sharp or bitter olive oils are delicious in other uses, but can make these chips taste burned or overcooked even if they aren’t.
Serving Suggestions for Baked Garlic Chips:
As I mentioned, these go amazingly with soups, but work in all sorts of other uses too! Try them crumbled and sprinkled on mac and cheese, casseroles, or mashed potatoes. Arrange them on top of vegetable side dishes, or use them instead of croutons on a salad.
Looking for something to do with these baked garlic chips? Try my Rosemary Potato Soup With Balsamic Vinegar, Creme Fraiche, and Garlic Chips
Quick Baked Garlic Chips
- garlic cloves
- olive oil
- sea salt
- Preheat your oven to 350 degrees Fahrenheit (175 Celsius). Line a baking sheet with parchment paper.
- Cut the bottom off the garlic cloves, and peel off the skin. Leave the cloves as undamaged and intact as possible.
- Slice the garlic cloves very thinly from top to bottom. Aim to get about 8 to 10 slices from each clove of garlic.
- Drizzle the parchment paper with olive oil, and spread it out by hand to coat the paper. This will also get your hand oily, which is perfect; use your oily hand to make sure each slice of garlic is coated in oil before arranging in a single layer on the oiled parchment paper.
- Sprinkle the garlic slices with sea salt.
- Bake at 350 degrees Fahrenheit (175 Celsius) until golden, about 10 minutes. Keep a close eye on the garlic chips, because they’ll go from “almost done” to “completely burned” pretty quickly.
Want to remember this baked garlic chips recipe for later? Save it to your favorite Pinterest board!
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