SERVESMakes about 1 cup
PREP TIME00 min
COOK TIME00 min
½ cup neutral oil, such as grapeseed or canola
4 large shallots, very thinly sliced
In a medium nonstick skillet, add the oil (do not heat the skillet). Scatter the sliced shallots over the room temperature oil.
Turn the heat to high and cook, swirling the pan occasionally, until the shallots begin to bubble (that is the water evaporating), about 2 minutes.
Reduce the heat to low and cook undisturbed until the bubbles slow and the shallots are golden brown and crispy, 5 to 7 minutes.
Using a slotted spoon, transfer the crispy shallots to a paper towel-lined plate to drain. Season with salt.
These super-crispy shallots are superb crunchy topping for salads, mashed potatoes, vegetable side dishes, and grain bowls. While this seems like a lot of oil, most of it is discarded, or can be reserved for making a homemade vinaigrette.