Low FODMAP garlic chips
Vegan, gluten freeRecipe is in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 12-75g pickled garlic cloves (roughly even sized)
- 60ml (1/4 cup)* olive oil or avocado oil
Instructions
- Place a heatproof atop a heatproof vessel off to the side of your work space. I use a clean, sterilised jam jar so I can store my oil in the fridge after it cools. Arrange a sheet or two of kitchen towel on a plate off to the side. Things move quickly once the garlic is cooking, so have this all ready to go.
- Rinse and dry the garlic cloves.
- Take a non-serrated knife and slice the garlic very thinly and evenly. Even slices are important to ensure the thinner slices of garlic don't burn.
- Pour the oil into a small pot and preheat on a medium heat. Add the sliced garlic once the oil is shimmering and gently separate the pieces once they go into the pot. They should sizzle gently as they hit the oil.
- Turn the heat to low and stir the garlic occasionally, watching it constantly. They can burn so quickly - don't walk away!
- Once the chips are a uniform light golden brown all over, remove them from the heat. I find that they continue to cook once they are taken off the heat, so it's important to watch them closely and remove them a little ahead of time.
- If you take them out and find they're not crispy, simply return the chips and the oil back to the pot on a low heat. Remove once crisp.
- Pour the oil and chips through the sieve. Ideally, your oil will remain the same colour as it was prior to cooking. Light or darker brown oil means the heat was a little too high (depending on the variety you used).
- Allow the chips to drain for a minute before transferring them to the paper towel lined plate. Spread the chips evenly and allow them to be dry. They should be golden brown and perfectly crispy.
- The garlic chips are best fresh but can also be stored in an airtight container in the fridge. Use within a few days. Store the leftover oil in the fridge and use within a few days as well.
- I find that these garlic chips don't need salt because they have been pickled in vinegar and thus and thus have a bright flavour. Taste and add salt if you see fit.
Notes
- I highly recommend using homemade pickled garlic for this recipe. It tastes better and has firmer flesh which makes it easier to finely slice.
- You can find my recipe for low FODMAP pickled garlic here.
- Monash has recently listed pickled garlic as low FODMAP in 3g serves and moderate for fructose in serves exceeding 30g. Assess your own tolerance within these guidelines and see what works for you.
- Use the lesser quantity of garlic for approximately 3g per person and the higher quantity for approximately 20g garlic chips per person.
- You can use avocado oil or olive oil here. I haven't tested other oils like coconut.
Tried this recipe?Let us know how it was!