Garlic Wafers

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.

Active Time:
15 mins
Total Time:
1 hrs 40 mins
2 6-by-4-inch wafers


  • 16 garlic cloves

  • Salt

  • Freshly grated nutmeg


  1. 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.

  2. 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.

Make Ahead

The garlic wafers can be stored overnight in an airtight container. Serve at room temperature or recrisp for a few minutes in a 325° oven.

Serve With

Cod with Ham Powder and Garlic Wafers.

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