Garlic Wafers

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Garlic is common throughout Basque cooking — minced, mashed, poached and roasted. But dehydrated? Here Juan Mari and Elena Arzak transform softened cloves into crispy wafers, pureeing them then dehydrating them for an hour in a very low-heat oven. Serve the wafers as a garnish with any dish that calls for sautéed garlic.

By Elena Arzak

and Juan Mari Arzak

Updated on October 21, 2015

Active Time:

15 mins

Total Time:

1 hr 40 mins

Yield:

2 6-by-4-inch wafers

Ingredients

16 garlic cloves
Salt
Freshly grated nutmeg

Directions

Preheat the oven to 200°. In a medium saucepan of boiling water, cook the garlic cloves over moderately low heat until they become very tender, about 25 minutes. Drain the cloves and pat dry. In a small bowl, mash the garlic to a smooth paste. Season with salt and nutmeg.
Line a baking sheet with parchment paper. Using a metal spatula, spread the garlic paste on the paper in two 6-by-4-inch sheets. Bake until crisp, about 1 hour. Let cool. Slowly and carefully peel the garlic wafers off the parchment paper and quarter to make 8 pieces.