How To Slice Garlic Paper Thin (2 Effective Methods)

To slice garlic paper thin, remove the papery skin, then cut it using a kitchen knife or a mandolin. The thinner the edge, the easier it is for you to get super-thin slices. These are two common ways to achieve thin-sliced garlic for your recipes. 

Garlic is a super-popular component in the home kitchen with many health benefits and dozens of uses in recipes worldwide. Still, many have struggled to get desired thickness cuts to bring the recipe the flavor it is deserved.    

So, join us today to know how to slice garlic paper thin, how to differentiate between the sliced, minced, and crushed form, plus tips to preserve it properly.

Related: A detailed A to Z guide on vegetables

Best Ways To Slice Garlic (With Instructions)

Preparation stage

Choose a good bulb without hollow or dehydrated cloves and sprouting. Then, take the number of cloves you need, peel off the skin, cut off the root ends, and quickly wash them under running water.

How to remove garlic’s skin: Put all the cloves on a clean and flat surface (like a cutting board), place the flat surface of the knife over, and gently press toward the cloves until you hear a slight crushing sound. Then the skin will be loose and easily removed.

Now you have your cloves ready for the cut. Next, there are two ways on how to slice garlic paper-thin, as demonstrated below.

Method 1: Using a kitchen knife and a cutting board.

  • Choose a small and thin-edge knife to allow paper-thin cut and not obstruct your view of the clove. 
  • Place the cutting board on a flat and balanced surface and ut the peeled garlic clove on it.
  • Use one hand to keep one side of the clove, and the other grasp the knife. Gradually run the knife crosswise on the clove to your wanted thickness. 

Bonus tips

  • Many have used a razor blade to achieve super-thin slices. You can try it if you have a razor edge at home. Still, remember that tiny garlic pieces can get burnt real quick, and you should be cautious when cooking with these pieces.
  • If you are new here, consider cutting the first half of the clove for your current session, and store the second half for other recipes. The first half is easy to cut since you have the rest to hold on to. Still, if you want to slice the rest, place the cut surface down on the board to keep it stable and then slice from the above down to the board.

Method 2: Using a mandolin.

A mandolin often comes with a super-thin blade fixed with a small gap to the working surface, plus a white compartment mounted on a rail allowing the cloves inside to glide through the blade. Here are the steps.

  • Fill the white compartment with 2 to 3 cloves, depending on the size. 
  • Attach the plunger to the compartment to allow you to press the cloves into the blade.
  • Slide the compartment over the blade on both sides to cut the garlic into super-thin slices.

Difference Between Sliced, Minced, And Crushed Garlic 

Sliced garlic

It can be delivered by hand-cutting or a mandolin, as mentioned. Consider this type if you want to consume garlic along with other components and get a mild scent. 

Typically, you will cook sliced garlic for about 1 minute until it turns golden or light brown. 

Minced garlic 

It can be made by pressing or hand-chopping, resulting in a similar form to crushed garlic but is more extensive. Consider this type if you want a medium taste that can release in a long period.

Since it can get burnt quickly, whether you fry it beforehand or add it to the recipe at the end of the cooking process, 30 seconds would be enough. 

Crushed garlic 

It is recommended to use a garlic press to deliver crushed garlic, although you can chop it with a knife. This form releases flavor intermediately with the biggest amount of essential oil among the three types. 

Crushed garlic is best for marinating and making sauce. Typically, people love to quickly fry it with onion to achieve a strong enough flavor before mixing them into the recipes. 

Do You Cut The End Off Garlic?

People tend to cut off the root end of garlic as it is pretty fibrous and hard compared to the rest of the clove. Besides, cutting the end off allows us to peel the papery skin off easier.

How To Store Unused Garlic

  • Store at room temperature: This method is recommended for unpeeled garlic. You should locate it in a mesh bag or loosely woven basket and hang it on the wall at room temperature and moderate humidity. 
  • Refrigerate it: This method is excellent for peeled and chopped garlic. Just put them in an airtight container and keep them in the fridge for a week.
  • Freeze it: To freeze garlic, remove the skin, chop it into pieces or blend it until evenly minced. Then, position it in an ice cube tray or a silicone sheet.  

Notes: At room temperature, garlic tends to be dehydrated in the winter when the moisture content is low. So, consider changing to the last two methods during this time.

How Do You Tell If Garlic Is Bad?

  • When it changes the color: Spoiled garlic often turns yellow or brown alongside growing brown spots. Another cue is the green root growing from the center of the clove, which is bitter and should be removed.
  • When it changes the smell: Its initial scent is pretty spicy and aromatic. Once you notice a weird smell, chances are it has turned sour. 
  • When it changes the texture: Good garlic should be firm when touching and pressing. Once it becomes soft and mushy, it’s no longer suitable as it used to be.

Can You Eat The Root End Of Garlic?

The root end of garlic is tough and fibrous, thus should be removed from the clove. Still, if you don’t have any problem with its texture and color, simply retain it since it doesn’t affect your health.

How Much Garlic Is Too Much For Your Diet?

It is recommended to consume from 1 to 2 cloves per day maximum. Avoid over-eating garlic to prevent your body from side effects such as heartburn, acid reflux, bloating, and bad breath.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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