• 1 garlic clove, peeled and cut into slices.
  • Oil


  1. Remove the external leaves of the garlic, cut its root off, and flatten the garlic bulb with the palm of your hand.
  2. Grab a garlic clove and, with a peeling knife, remove both ends and the skin. With the knife’s blade, smash the garlic softly in order to make the peel come off easily.
  3. With a chef’s knife, make vertical, thin cuts in a guillotine motion, following the width. You will be left with thin, round slices of garlic.
  4. In a small saucepan, warm up the oil.
  5. Place the garlic slices in the saucepan, and fry them until golden brown. Be careful not to let them burn, otherwise they will go bitter.
  6. Dry them in a paper towel to remove the oil excess.
  7. Store in a sealed, glass jar. Keep it refrigerated.