I first learned how to make garlic chips from a broccoli recipe in the New York Times and quickly fell in love with them. While I made a lot of changes to that recipe (it turned into this recipe for spicy broccoli with oyster sauce), I never considered leaving out the chips. In fact, I discovered that if I made extra, the leftovers were great in all kinds of other dishes -- salads, for instance, or vegetables like roasted green beans. The only problem we have now is not eating them plain before we need them for the recipe.
Image © Dave Scantland
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