Crispy Shallots and Garlic

1. 1

   Add the shallots and oil to a large saucepan.

2. 2

   Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer.

3. 3

   6 minutes later, add the garlic.

4. 4

   Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.

5. 5

   Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet.

6. 6

   Season with salt, and let cool until crisp.

7. 7

   Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator.

8. 8

   The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

* Per serving · 4 servings · Values may vary.