Garlic Chips

Garlic is as essential to Filipino food as olive oil to Italian and butter to French. It appears at every meal, in abundance. I love it in all forms, from the garlic ice cream served at the annual garlic festival in Gilroy, California (a half-hour drive from my hometown, San Jose), to black garlic, which is garlic aged slowly, over low heat, until the cloves turn inky and soft (see headnote for Vegan “Fish Sauce,”, to learn how to make it).

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