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1
To ensure that the shallot slices crisp up, you must first remove some excess moisture.
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2
Using your fingers, separate the slices into individual layers, depositing them on a paper towel.
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3
Gather up the paper towel and gently blot away the moisture.
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4
Set near the stove.
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5
In a 10-inch skillet, heat the oil over medium-low heat.
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6
Add the shallot and fry gently, stirring occasionally to ensure even cooking.
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7
After 5 to 6 minutes, when the shallot is fragrant and lightly golden, watch the progress closely, moving the shallot slices frequently by stirring them or swirling the pan.
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8
During frying, the shallot will soften into a mass and then stiffen as it caramelizes and crisps.
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9
When most of the slices are a rich golden brown, remove the pan from the heat.
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10
The total cooking time should be about 10 minutes.
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11
Using a slotted spoon, transfer the shallot slices to a paper towellined plate, spreading them out in a single layer.
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12
Discard the fragrant oil or reserve it for other uses.
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13
When the shallot slices have cooled, crisped, and darkened slightly, transfer them to a small bowl or plate.
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14
Left uncovered at room temperature, they will retain their crispiness for a good 8 hours.
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15
Even if they no longer rustle when you shake them, they are still tasty.
