It’s a bold statement but I’m sure garlic is my favorite ingredient. Here we have versatile garlic chips that work wonderfully with meats, fish, poultry, and vegetables. Blanching the sliced garlic in fresh milk and sugar helps to remove the aggressive heat from the garlic. You can substitute regular garlic but I prefer the elephant garlic for the dramatic size.
8 Heads Elephant Garlic
3-4gal Whole Milk
3qrts Granulated Sugar
Soak elephant garlic in hot water so they're easy to peel.
Once peeled, slice each clove about 3.00mm thick.
Soak slices in milk (about 3/4 gal) for 2 days.
Strain garlic and add to pot.
Include 1 gallon of fresh milk (or enough to cover) and 1 quart of sugar into garlic pot and mix occassionally on high heat.
Wait until it boils, then strain.
Repeat 2 more times with milk just to cover along with the same amount of sugar each time.
After garlic is strained the final time, fry it at 300°F, in small batches, separating to prevent chips sticking together.
As soon as the chips are a light golden color, dry on paper towels and season with sugar and salt. While cooling, separate chips from each other