Garlic Wafers

Wowza! These tiny wafers will knock your socks off – small is beautiful here! The recipe comes from Restaurant Arzak in San Sebastian, Spain and was published in the Washington Post.

  1. 16 garlic cloves, peeled and trim off the base plate (the end with the roots). If there are any tiny green shoots inside, remove them.
  2. Salt, to taste, just a small amount (less then 1/4 teaspoon)
  3. Freshly grated nutmeg, a small amount
  1. In a medium saucepan of boiling water, cook the garlic cloves over moderately low heat until they become very tender, about 25 minutes. Drain the cloves and pat dry. Save this water to cook risotto, rice, or add to a soup stock.
  2. Preheat the oven to 350° at this point. In a small bowl, mash the garlic to a smooth paste or put through a fine garlic press. Season with salt and nutmeg.
  3. Line a baking sheet with parchment paper. Using a metal spatula, spread the garlic paste on the paper in two 6-by-4-inch sheets.
  4. Place into oven and drop temperature to 200° F. (I used the convection option). Bake until crisp, 45 minutes to 1 hour. Let cool completely. Slowly and carefully peel the garlic wafers off the parchment paper and break to make 8 pieces.
MAKE AHEAD The garlic wafers can be stored overnight in an airtight container. Serve at room temperature or recrisp for a few minutes in a 325° oven.
Serve as vegetable chips by themselves, crumble onto a tossed salad, or top with a bit of cream cheese and flavorful slice of an olive or even a small piece of dried fruit (cream cheese topped with dried blueberries was an amazing flavor combination!). Use as a very surprising tasty garnish with any dish that includes garlic.