Here’s a simple, flexible approach you can try in your kitchen:

1. Slice or mince garlic evenly, then pat it very dry.
2. Start the garlic in cool, neutral oil over medium-low heat to cook gently.
3. Stir until it turns lightly golden; remove promptly (it darkens off-heat).
4. Drain on a rack or paper towel and let it cool completely.
5. Strain and save the flavorful garlic oil for sautéing or dressings.

• Fry in small batches to help prevent burning.
• Use caution with hot oil; times can vary by pan and slice size.
• Store fully cooled garlic in an airtight container in a cool, dry spot.

Fried garlic products can vary, so it’s helpful to review the label before you buy or serve.

• Ingredients: Check for added oils, salt, spices, or sweeteners.
• Serving size: Portions are often small; toppings are meant to add flavor.
• Fat and sodium: Oil-based items and seasoned snacks may include these; amounts differ by brand.
• Allergens and sensitivities: Some mixes include wheat, soy, or chili peppers—always review the allergen statement.
• Heat level: Chili-oil styles and spicy blends can be hot; adjust to taste.

For personalized nutrition advice or specific health questions, consider consulting a qualified professional. Enjoying fried garlic as a garnish can add lots of flavor without needing a large amount.

Choose based on the flavor and texture you’re after:

• Fried garlic: Mellow, toasty, and crunchy. It’s great sprinkled over rice, ramen, stir-fries, salads, and soups for a final crunch. Add at the end to help keep it crisp.
• Raw garlic: Sharper and more pungent. It’s useful in marinades, dressings, and dishes where you want a bold bite.
• Garlic-in-oil styles: Crunchy garlic suspended in oil adds texture and an instant drizzle for noodles, dumplings, or veggies.

If a dish needs subtle sweetness and crunch, fried garlic fits well. If it needs a strong, fresh garlic kick, raw may be the better pick.

You’ll often see fried garlic sold under a few names, depending on the style:

• Crispy garlic or toasted garlic
• Garlic chips or garlic flakes (thin, crunchy pieces)
• Crunchy garlic in oil (garlic bits suspended in oil)
• Chili oil with fried garlic or chili crisp with garlic (spicy, textured condiments)

Formats can include pouches, jars, or bottles. On Walmart’s site, you’ll typically find these in Pantry or International Food categories. Naming can vary, but the descriptions usually highlight the texture (crispy, crunchy) and whether the garlic is packed dry or in oil.

Both add big garlic flavor, but they’re used a little differently:

• Fried garlic flakes/chips: Dry, crunchy pieces you sprinkle on top of rice, noodles, salads, and soups. They’re easy to portion and help keep crisp when added at the end.
• Crunchy garlic oil: Garlic bits suspended in seasoned oil, sometimes with chili. It adds both texture and a flavorful drizzle for dumplings, ramen, and veggies.

Storage tips: Keep dry flakes sealed in a cool, dry place. For oil-based products, close tightly and follow the label’s storage guidance. Use clean, dry utensils and check the best-by date.