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. More Spanish Dishes
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.