Garlic Chips

I remembered seeing these on Rachel Ray a while ago, and it just popped back in to my head to try them yesterday. They sounded so simple and of course, any form of garlic is good in my book. The trick to these are to cook them over low heat because garlic burns very easily. Once it turns brown, you have to immediately remove them from the oil or otherwise they will burn and taste bitter (I burnt a couple of them until I got the hang of it). These are awesome garnishes on vegetables — green beans, potatoes, broccoli, etc. — or just as a snack. Not to mention, the oil that remains is now infused with garlic and adds tremendous flavor when used in cooking vegetables, meat or chicken. Garlic Chips

3-4 Garlic cloves

1/4 cup oil, I used olive

1 Cut garlic cloves into really thin slices, I used a mandolin (and I didn't cut myself this time!)

2 Heat oil in a small deep saute pan over medium to low heat. When you throw in a garlic chip and it bubbles around it, you know the oil is hot enough.

3 Cook garlic slices until slightly brown, about 3 minutes, and immediately remove from oil. You can cook may slices at one time, but don't overcrowd the pan.