Burned your shallots again? Been there. But now? Never again. These golden, crispy shallots are the ultimate savory sparkle—ready to level up salads, pastas, soups, eggs... or let’s be honest, eaten straight off the pan.
Set a timer for 15 minutes and hover after that point. Crispy shallots don’t ask for much, but they do demand attention at the end. And always remember: “Crispy, not cremated.”
Ingredients
4 large shallots, peeled and thinly sliced into rings (use a mandoline for best results)
1 cup avocado oil or high-quality grapeseed oil (neutral oils work best)
1. Mandoline Slicer-Why: For paper-thin, even slices—a must for perfect crisping.
2. Smithey Cast Iron Skillet (No. 12)- Why: Even heat = even crisp. This skillet gives you perfect golden shallots with that signature Smithey beauty.
3. Fine Mesh Skimmer -Why: For lifting shallots out of oil quickly and without breaking a sweat (or the shallots).
4. Glass Storage Jar with Lid-Why: Keep those crispy beauties fresh and dry for sprinkling all week long.
Beautiful Serving Bowl -Why: Because if you’re going to show them off, do it right.
Directions
Slice Smart: Use a mandoline to slice the shallots into even, thin rings—about 1/16 inch thick. Evenness is key to avoid the dreaded burnt bits.
Low and Slow is the Secret Sauce: In a heavy-bottomed skillet or saucepan, add your shallots and cold oil together. Yes—cold. This gives the shallots a gentle head start and prevents scorching.
Turn on the Heat: Place over medium-low heat and let the magic happen. Stir occasionally with a slotted spoon or spatula. You’ll see bubbles form as the shallots start to cook and release moisture.
Watch Closely After 15 Minutes: Once the shallots start turning light golden, reduce the heat to low. Stir frequently now. Don’t walk away. They’ll go from golden to too-dark in 60 seconds if ignored.
Scoop + Drain: As soon as they hit a deep, golden-brown (not dark brown!), use a slotted spoon to transfer them to a paper towel–lined plate.
Salt + Cool: Sprinkle immediately with flaky sea salt while they’re still hot. Let them cool—they’ll crisp up beautifully.
Strain + Save the Oil: Strain and save the leftover shallot oil—it’s liquid gold for dressings, eggs, or roasting veggies.
