How to make crispy garlic in microwave (5 minutes only!)

We have many tricks up our sleeves when it comes to cooking fast and making eating at home a simple, daily affair. One of our secret is a bottle of homemade crispy garlic. It’s something we always keep in our kitchen. A teaspoon of it on blanched vegetable, steam fish, congee or even Indomee transform a regular dish into something much more flavourful.

JewelPie's Crispy Garlic

At JewelPie, we avoid doing things that are too time-consuming and messy. We’ll show you how to make crispy garlic without using a stove. We will be using only a microwave and we’ll get a bottle of delicious condiment in merely 5 minutes!

Peeling Garlic- JewelPie

> Garlic, minced x 1 bulb
> Sunflower oil x about 1/2 cup
> Microwave-safe bowl
> Glass jar



Crispy Garlic (JewelPie)

Chop garlic finely (1) and put into a small, microwave-safe bowl. Pour oil into the bowl until garlic is covered (2). Pop it in the microwave for a few minutes. Check in between to prevent garlic from being overcooked. (4) Let it cool (5) and transfer it into a clean, air-tight glass jar.

Garlic Oil In Bowl (JewelPie)


  • Overcooked garlic will turn brown, bitter and inedible. We suggest that you check it every minute to prevent it from happening.
  • Even after removing the bowl from the microwave, the heat will continue to cook the garlic. To prevent garlic from being overcooked, remove the bowl from the microwave when the garlic turns golden yellow. If it’s not ready, you can always pop it back into the microwave.
  • If you want the garlic to be crispy, remove the garlic from the oil and place them on paper napkin. Then keep it in a separate, air-tight container.
  • To avoid oil from splattering into the inner walls of the microwave and dirtying it, use a microwave cover.
  • To chop garlic quickly, you can use a chopping tool such as this.
  • If stored properly (dry, clean and air-tight glass jar), the oil can last for months in the fridge.

Garlic Oil on Spoon

Make it and tag us on Instagram or Facebook!

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7 Responses to “How to make crispy garlic in microwave (5 minutes only!)”

  1. Riot.Jane
    September 3, 2013 at 7:59 am #

    At the 2-minute mark, my garlic matched your color description but was mushy, not crunchy. So I cooked it another minute. Now it’s a brown, hard, sticky clump in a jar of oil, and the individual bits are still not crunchy. Do you know what I did wrong?

  2. Sara
    September 5, 2013 at 2:51 pm #

    After two minutes, if it’s already golden brown you must remove it from the microwave. Otherwise it’ll be burned and bitter. If you want it really crunchy, remove the garlic from the oil and let it sit on some paper towels. Hope this helps!

  3. Gabriel D
    January 17, 2015 at 10:18 am #

    I was wondering how long can this be stored for? and should it go in the fridge?


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