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This week has been all about garlic chips for us. This versatile garnish can go on just about anything, from a tomato sandwich to a bowl of summer veg soup or, our favourite option, a big bowl of Vietnamese bun.
To make your own, slice your garlic into 2 mm slices - a mandoline is a great option here, if you're careful with your fingers! We like to cut up at least one full head of garlic. Put the slices in a small pot and almost cover with oil before cooking on medium-low heat. You'll have to keep an eye on them and stir regularly, but it will be worth it! Once the bubbles begin to subside, the garlic loses most of its stickiness, and the slices are a little lighter than you think you want them, remove them and let them drain. Don't forget to save your delicious garlic oil for salad dressings, frying your breakfast eggs, or making garlic rice! We've heard these chips keep crispy in the fridge for up to a week, but ours are always gone within a day...
Thanks for continuing to wear your masks while you are in the market. The narrow walkways of our market can make distancing difficult, but leaving your masks on helps all of our community be supported and safe.
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