Crispy Onions


  • 6 large shallots
  • Pinch of Garlic Powder 
  • Pinch of Salt 
  • 1ltr Sunflower or Vegetable oil


  1. Peel your shallots and using a sharp knife or a mandolin (if you have one) slice your shallots as thinly as possible. 
  2. Pop them in a bowl and add the pinch of garlic powder and toss.
  3. Add enough oil to submerge the shallots (you may not need a whole bottle of oil). 
  4. Bring the oil up to temperature (*Chefs Tip), before adding the shallots. 
  5. Fry until golden brown, then using a slotted spoon transfer to a few sheets of kitchen roll in order to soak up any excess oil. 
  6. Stored in an airtight container they should last a couple of weeks, however I have never seemed to make mine last more than a couple of days without devouring them!


*A great way to test this is to use a tiny bit of bread. If you add it to the oil and it floats and fizzes the oil is ready for frying. 

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