TOTAL TIME: 20 minutes
SERVES: 1/2 cup
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Chef’s knife
Cutting board (not my exact one but very similar)
Mandoline
Mandoline glove
Mini sieve
Small fry pan
Heat proof bowl
1/2 cup avocado oil
6 cloves garlic (or up to 1 small head)
1 large stem fresh rosemary
1 heaping tbsp italian chili flakes
1/4 tsp sugar
1/8 tsp salt
2 tsp tomato paste
Slice garlic
Using a mandoline or sharp knife, slice garlic into thin slices (about as thin as a lays potato chip if you can). If you’re using a knife, worry less about getting it super duper thin and more about getting the slices even.Crisp garlic
Add 1/2 cup avocado oil to small frying pan. Add garlic to cold oil, then place on medium heat. Cook for about 15 minutes until garlic starts to turn golden. Use your mini sieve or slotted spoon to remove all the garlic from the oil and place on a paper towel to drain (try and it get it all or you’ll have burnt bits in your crisp).Mix the rest
While your garlic crisps, to a heat-safe bowl add: 1 heaping tbsp italian chili flakes, 1/4 tsp sugar, 1/8 tsp salt and 2 tsp tomato paste. Set aside.Crisp your rosemary
Once you’ve removed all the garlic from the oil, add your full sprig of rosemary and cook for about 10 seconds. Once the sizzling slows down, this means most of the moisture is gone from it so it’s done. Remove from oil and place on your paper towel.Finish up
Now you’ll take that warmed-up oil straight from the stove and dump it into your bowl overtop the chili flakes etc. It should sizzle (don’t sweat it if it’s not loud, it will still work). Mix well. Your tomato paste won’t fully incorporate but that’s ok, just try and get it into small chunks. Chop up rosemary and garlic into slightly smaller bits and dump into the oil as well. Mix and serve, or store in the fridge immediately if you’re not using right away, and use within 10 days. The flavor just gets better over time, so this is a great one to make in advance.
