In this recipe from Chef Jose Garces of Amada restaurant in Philadelphia, garlic gets thinly sliced, dipped in coconut milk, and briefly fried. The result is a subtle garlic-flavored crisp that’s great as a garnish but addictive enough to be a snack on its own.

Game plan: The garlic chips can be stored at room temperature in an airtight container for up to 3 days; place a paper towel in the container with them to absorb moisture.

  • Yield: About 1/2 cup
  • Difficulty: Easy
  • Total: 1 hr 25 mins 
  • Active: 25 mins

Ingredients (4)

  • 15 medium garlic cloves
  • 1/2 cup coconut milk
  • 2 cups vegetable oil
  • Kosher salt


  1. Trim roots from garlic cloves and slice paper thin. Combine garlic and coconut milk in a small bowl, stir to coat, and marinate for 1 hour at room temperature.
  2. Strain garlic and discard coconut milk. Line a plate with paper towels; set aside.
  3. Place oil in a medium frying pan and heat over medium heat to 275°F, about 5 minutes. (To check the temperature, drop a piece of garlic in the oil. It should start to bubble slightly around the edges.)
  4. Add reserved garlic and fry, stirring constantly, until just starting to turn golden brown, about 5 minutes. Remove with a slotted spoon to the prepared plate. Season with salt. (The garlic will continue to color as it dries and crisps.)