Garlic Wafers 17.000

Mette Randem for The Washington Post

Gastronomer May 4, 2011

Many super-elaborate dishes from Restaurant Arzak in San Sebastian, Spain, are nearly or completely impossible to make at home. This one, on the other hand, is surprisingly simple, calling for no more than garlic, nutmeg and a little salt. The garlic becomes sweet as it is cooked.

These wafers can be used for a multitude of different purposes with sweet and savory dishes: cheese or ham; soup, fish or meat.

It is important to use garlic that is fresh, with no green shoots inside the cloves, to ensure that the wafers will not be bitter.

Servings: 17 small wafers
  • Cloves from 2 heads garlic, peeled (a total of 16 cloves; see headnote)
  • Salt
  • 1 small pinch freshly grated nutmeg


Place the peeled cloves of garlic in a large saucepan filled with water (about 5 cups). Bring to a boil over medium-high heat. Cook uncovered for about 25 minutes, until the cloves have completely softened. Drain.

Mash the garlic, preferably by using the back of a spoon or a flexible spatula to press the softened cloves through a fine-mesh strainer into a bowl. Season with salt and nutmeg to taste.

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Use the spatula to spread the garlic in a thin, even swath (about 1 1/2 inches wide) over the parchment paper or silicone liner.

Transfer the baking sheet to the oven; reduce the temperature to 200 degrees. Bake until the mixture has dried completely and is crisp like a cracker. It takes about 45 minutes to 1 hour, depending on your oven and how much water the garlic contained.

Let cool completely, then break into 17 wafers of roughly equal size. Store in an airtight container.

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Recipe Source

Adapted from an Arzak recipe by Gastronomer Andreas Viestad.

Tested by Kris Coronado.

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