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.
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.
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.
Top Crispy Shallots On…
Just about any dish for a golden, savory touch! Here’s a few delicious ideas.
- Soups & Stews: Garnish on top of chili, roasted cauliflower soup, or butternut squash soup.
- Salads & Sides: Sprinkle on top of a pulled pork cabbage salad, southwestern chicken salad, broccoli salad, or even a spaghetti squash side dish.
- Casseroles: Add some crunch to a green bean casserole or chicken broccoli casserole.
- Baked Potatoes: Top them on your baked sweet potatoes along with crispy bacon for crunch heaven!
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.
- 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.
- Heat the olive oil in a pan over medium high heat. Saute the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3-4 minutes. Or until they're golden.
- Remove them from the pan to a paper towel lined plate or use right away for garnishing.
- 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.