Air Fryer Crispy Garlic Oil
A fragrant, golden-hued infused oil with crispy garlic chips and fresh thyme, made in minutes using an air fryer. The high heat renders the garlic golden and nutty while the oil absorbs all the aromatics. Drizzle over soups, salads, grilled vegetables, crostini, or any dish needing a savory finish.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 15 min
- Total
- 37 min
- Makes
- About ¾ cup (180 ml)
Steps
Before you start
- Slice garlic cloves evenly so they cook at the same rate
- Use fresh thyme sprigs—dried thyme won't infuse as delicately
- Have a fine-mesh strainer ready for cooling and draining
- Use a small shallow air fryer–safe dish or ramekin
Combine oil and seasonings
- In a small shallow ramekin or 4-inch (10 cm) air fryer–safe dish, pour the extra virgin olive oil.
- Add the sliced garlic, red pepper flakes, thyme sprigs, and sea salt.
- Stir gently to distribute the garlic and seasonings evenly throughout the oil.
- Make sure the garlic slices are as separate as possible so they cook evenly and don't clump together.
+ Show details− Hide details
Tip: Slice garlic consistently thin so every piece crisps at the same rate; uneven slices lead to burnt garlic or undercooked pieces.
Air fry the oilOven 300°F / 150°C
- Place the ramekin in the air fryer basket.
- Set the air fryer to 300°F (150°C) and cook for 12 minutes.
- At the 6-minute mark, carefully remove the basket and give the oil a gentle stir, being very careful not to splash the hot oil.
- Return the basket to the air fryer and continue cooking.
+ Show details− Hide details
Ready when: Garlic slices are golden to deep golden brown, not burnt; oil shimmers slightly and smells fragrant and nutty
Tip: Don't skip the 6-minute stir—it ensures even cooking and prevents the garlic at the bottom from browning too quickly. Open the air fryer gently to avoid jostling the hot oil.
Cool briefly in fryer
- When the air fryer beeps, carefully remove the basket and let the ramekin sit inside the closed air fryer for 2 minutes so the garlic continues to crisp as it cools slightly.
Strain and cool completely
- Carefully remove the ramekin from the air fryer (it will still be hot).
- Set a fine-mesh strainer over a small heat-safe bowl or jar.
- Pour the oil and garlic through the strainer, allowing the oil to drain completely.
- Discard the thyme sprigs and let the garlic bits and oil cool on the strainer for about 10 minutes until completely cool to the touch.
+ Show details− Hide details
Ready when: Oil and garlic are cool enough to touch comfortably; garlic chips are crispy and firm
Tip: Don't skip cooling completely—warm oil and water vapor can lead to condensation in storage. The crispy garlic will firm up as it cools.
Combine and store
- Once cool, gently stir the cooled garlic back into the strained oil.
- Transfer the finished garlic oil to a clean, dry glass jar with a lid.
- Stir before each use to evenly distribute the crispy garlic bits throughout the oil.
+ Show details− Hide details
Tip: Use a completely dry jar to prevent water droplets from compromising storage life. The garlic will soften over time, so use within 3 days for maximum crispness.
Good to know
Tips
- Keep garlic slices thin and uniform (⅛ inch / 3 mm) so they crisp evenly without burning—a mandoline or sharp knife works well.
- Do not use a glass ramekin if your air fryer heats from below; it may cause the bottom to brown too fast. Stick to ceramic or air fryer–approved stainless steel.
- Stir at the midway point to prevent garlic from settling to the bottom and burning. Hot oil splashing is rare but always use caution.
- Crispy garlic oil shines on plain crostini, roasted vegetables, grilled fish, creamy soups, or even drizzled over soft cheeses. It's also wonderful over pizza or focaccia warm from the oven.
Make ahead
Prepare up to 3 days ahead and store in an airtight glass jar in a cool, dark place or the refrigerator. The garlic will gradually soften but flavor remains strong.
Storage & reheating
Room temperature in an airtight glass jar for up to 2 days (garlic will soften), or refrigerated for up to 5 days. The oil may solidify slightly when cold; let it sit at room temperature for a few minutes before using. Not suitable for freezing due to the delicate garlic texture.
Substitutions
- red pepper flakes → ¼ teaspoon (0.5 g) freshly cracked black pepper or ⅛ teaspoon (0.3 g) cayenne pepper. Omit red pepper flakes entirely for a mild, pure garlic oil, or use black pepper for a different heat profile.
- fresh thyme sprigs → 2 small sprigs (3 g) fresh rosemary, or 1 small sprig (2 g) fresh oregano. Rosemary will give an earthier tone; oregano adds Mediterranean brightness. Do not substitute dried herbs—they become dusty and bitter in hot oil.
- extra virgin olive oil → Light olive oil or refined avocado oil (same amount). Light oils won't add the fruity finish of extra virgin but will produce the same crispy garlic. Extra virgin is recommended for the best flavor.
- garlic cloves, peeled and thinly sliced → 6 thin slices (30 g) shallot, or 3 cloves (15 g) garlic plus 3 slices (15 g) shallot. Shallots will crisp similarly and add a sweeter, softer note. Mix both for complex flavor.
More sauces
See all →
Find more like this
- Method
- Air Fryer
- Quick & Easy
- 5 Ingredients or LessEasyBeginner