- 1 cup vegetable oil
- 1 knob ginger (about 4 ounces)
- Fine sea salt
- Pour oil into a small pot and heat to 265 degrees F.
- Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife.
- Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours.