Set a fine-meshed sieve, over a small heatproof bowl, and line a small plate with a paper towel; set aside.
Briefly heat the oil, in a small skillet, over medium heat.
Add the garlic slices to the skillet – they should slightly sizzle when they enter the oil; use a heatproof spatula to spread the garlic slices into a thin, even layer.
Reduce the heat to medium-low; the slices should be actively bubbling in the pan, but not gaining color too quickly; adjust the heat as necessary; some of the slices may have a tendency to stick together; they will turn out fine; however, try to break them up as much as possible with a spatula.
Continue cooking the garlic, stirring continuously with a heatproof spatula, and flipping the slices periodically, for about 2 to 3 minutes or until the garlic slices are golden brown in color.
Working quickly, carefully pour the garlic chips and oil into the strainer, over the bowl, to drain and reserve the cooking oil.
Transfer the drained garlic chips to the paper towel lined plate, separating them into a single layer to soak up any excess oil.
Allow to cool completely before using or storing.
Garlic chips can be stored, in an airtight container, at room temperature, for up to a month, but will have the best texture immediately after cooking.
