Ingredients

The following ingredients have 4 Servings
  • ½ pound shallots
  • 1 cup avocado oil
  • Diamond Crystal kosher salt (optional)

Instruction

  • Using a mandolin, slice the shallots crosswise into ⅛-inch thick slices. You’ll end up with about 2 cups of sliced shallots.
  • Place the shallot slices in a medium-sized microwave safe glass bowl. Pour the avocado oil on top of the sliced shallots. There should be just enough oil to cover the sliced shallots. Use your favorite utensil to make sure the shallots are submerged in the oil.
  • Microwave the bowl uncovered on high for 5 minutes. Take out the bowl and use a utensil to break up the shallot rings.
  • Next, microwave in 2 to 3 minute intervals until the shallots are softened and a light golden color.
  • Then, microwave in 30 second intervals until the shallots are cooked down and golden brown. Make sure you keep a close eye on the shallots or they may burn! (In my 900 watt microwave, it took a total of 12 minutes and 30 seconds to cook the shallots to the right color.)
  • When the shallots are golden brown, carefully pour the shallots and oil through a fine mesh sieve and collect the shallot oil in a glass container.
  • Transfer the cooked shallots onto a paper towel-lined rimmed baking sheet to drain. Quickly, spread out the shallots into a single layer and sprinkle some salt on the hot crispy shallots, if desired. Don’t worry if the shallots seem a little floppy. They’ll continue to crisp up as they cool.
  • After the crispy shallots are completely cooled, transfer them to an airtight container and store at room temperature for up to two weeks. You can also throw in a desiccant packet to ensure they stay crispy for as long as possible. The shallot oil can be stored in a sealed jar in the fridge for up to one month.