Heat the oil

• Pour the oil into a pan and heat it to frying temperature.
• Drop in a slice of garlic to check whether the oil is hot enough to fry.

Fry the garlic

• Add the chopped garlic and fry until golden.
• Do not over-fry it, as it will taste bitter and burnt and will ruin the oil.

Drain the oil

• Pour everything into a bowl and drain the oil away from the garlic.
• Store the oil in a bottle.

Dry the crispy garlic

• Spread the fried garlic on a muslin cloth and let it dry a little from the excess oil.
• Store it in an airtight container for up to one year.

Wash and dry the peels

• Wash the garlic and onion peels together, or separately if you want two different powders.
• Pat them dry and spread them on a baking tray.

Bake the peels

• Bake at 160 °C for about 5 min, keeping an eye on them until they are nice and crispy.
• Alternatively, dry the peels with the leftover heat of your oven after cooking, with the door shut.

Blend into powder

• Blend the dried peels until you have a fine powder.

Season the powder

• Add salt, pepper, paprika and chilli powder for a great potato fries seasoning.
• Get creative with Mediterranean herbs or a masala mix; the quantity depends on how many peels you have, so taste the mix first.