Crispy Shallots


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Crispy shallots make for an addictive garnish to almost any recipe. Not only do they add a delicious crunch to your meal, but they add a lovely golden texture on top for something a little extra fancy.

Crispy shallots on a plate on a table.

There’s no doubt that texture and flavor is important in our most memorable recipes. And we all love a good savory crunch, don’t we? From crispy baked chicken thighs to crispy bacon to crispy baked zucchini fries. Those recipe just gets more and more irresistible with every bite.

So if you’re looking to elevate your next recipe, give crispy shallots a try. They’re unbelievably easy to make and can be topped on almost everything. From carrot ginger soup to roasted potatoes – you name it.

How To Slice Shallots Into Rings

The key to crispy shallots is slicing them thinly and evenly. So there’s two ways you can prep them, after you’ve peeled them:

  • Mandolin: Place your mandolin on the thinnest setting before slicing.
  • Knife: Carefully cut crosswise into thin slices.

Shallots being sliced by a knife and mandoline for crispy shallots.

How To Make Crispy Shallots

For this recipe, all you need are some shallots, olive oil, and a pinch of salt. Here’s how quickly it comes together.

  • Slice the shallots into thin rings.
  • Saute the rings in a pan over medium-high heat with olive oil. After 5 minutes, reduce the heat to low and continue to cook until they’re golden.
  • Remove them from the pan to a paper towel lined plate.

Crispy shallots being sauteed in a pan.

Top Crispy Shallots On…

Just about any dish for a golden, savory touch! Here’s a few delicious ideas.

A pan next to a plate of crispy shallots

Can You Store Crispy Shallots?

You sure can! Similar to how I store crispy bacon bits in my Fall meal prep, the same goes for shallots. Although, I will say that they won’t be as crispy as when they’re fresh. So just keep that in mind.

To store, place them in an airtight container in room temperature for up to 4 days.

A white plate with crispy shallots.

Crispy Shallots

5 from 7 votes
Prep: 4 minutes
Cook: 8 minutes
Total: 12 minutes
Servings: 4 servings
Author: Lisa Bryan


Crispy shallots make for an addictive garnish to almost any recipe with it's lightweight crunchy texture and savory yet sweet flavor.


  • 4-5 shallots, thinly sliced into rings
  • 1/4 cup olive oil , or more as needed


  • Slice the shallots into thin rings using a knife or mandoline.
    Shallots being sliced on a wooden board.
  • Heat the olive oil in a pan over medium heat. Saute the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes. Or until they're golden.
  • Remove them from the pan to a paper towel lined plate or use right away for garnishing.

Lisa's Tips

  • Many recipe deep fry shallots (in a lot more oil) to make them crispy and evenly golden, but I'm trying to minimize oil waste with this recipe. To make sure they cook evenly, just continue to toss them around in the oil. 
  • To store: place them in an airtight container in room temperature for up to 4 days.


Calories: 137kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: crispy shallots
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. So delicious and brilliantly easy to do! I had a shallot I needed to use up, and this was the perfect use for it.5 stars

  2. As an Indonesian we use crispy shallots sand garlic a lot in our dishes. It is so simple yet versatile. So glad to see you include this on your recipe blog. It’s the next best thing to crispy bacon 😂👍🏻5 stars

  3. I decided to use my last shallot for this recipe and I am glad I tried it with our steak. It was really good and it is good to know that I can do this to top other vegetable dishes as well. I love learning how to do new things.
    Thanks.5 stars

  4. I cooked tons of Middle Eastern and Asian food recipes, and we use a lot fried shallot. This is perfect for garnishing my rice and meat dish. Thank you5 stars

  5. I love how these are made by pan frying instead of deep frying! I think these would go great on top of a green bean casserole I have planned. Saving this recipe to make alongside that!5 stars

      1. It depends what kind of recipe you’re using it in, as some recipes are better made with onions versus shallots.

  6. Thanks for this recipe. I have had the fried shallots in restaurants and love the taste. This is actually easy to do at home and perfect to top steak and potatoes.5 stars