Using a mandolin or sharp knife, slice the garlic as thinly as possible. In a heavy-based saucepan, heat the oil to 150°C (300°F). Gently add the garlic, stirring constantly. When light gold in colour, quickly scoop out the garlic with a small sieve or slotted spoon and transfer onto paper towels. Leave to cool. Garlic chips keep well in an airtight container for up to 4 days.