One Thing, Three Ways: Garlic

The three products I will show you how to make, which cumulatively utilizes the whole garlic clove are:

1. garlic “butter”

2. garlic infused oil

3. garlic chips

And, instead of chopping garlic for all your dishes, why don’t you try infusing oil with it? Confit is a method of cooking slowly over a long period of time time, usually in fat. This long, slow cooking results in garlic that is creamy, sweet, and spreadable, as well as a garlic infused oil that is begging to be used in all your next cooking endeavors.

Garlic Confit

  • Servings: 8 oz oil/8 oz garlic spread
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  • 1 1/2 cups garlic cloves, whole
  • 1 cup oil


  1. Add the garlic and oil to a pot.
  2. Cook over low heat for 2-3 hours.
  3. Separate the oil and garlic into two different containers.
  4. Mash the garlic until it is uniform and spreadable

Once you use a copious amount of garlic to make garlic confit, you will have an equally large amount of the papery, seemingly inedible parts of the garlic. Stop throwing them away and start making crispy garlic chips. For the garlic chips you want to use the skin of the garlic that is closest to the head. The remaining thin layers on the outside can be saved in your freezer for vegetable scrap broth.

Garlic Paper Chips

  • Servings: 1 cup chips
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  • 2 cups garlic paper chips
  • 2 teaspoons olive oil
  • salt to taste
  • pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Toss the garlic skins in the oil, salt, and pepper.
  3. Bake for about 10 minutes until brown and crispy.
  4. Add the chips to salads or other dishes for an added crispiness/saltiness.

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