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Learn how to make perfectly crispy shallots at home with this easy method. You’ll slice them evenly, fry at a controlled temperature, and let them cool so they turn golden and stay crunchy. These homemade shallots add flavor and texture to salads, grain bowls, soups, tofu dishes and more, making any plant-based meal more satisfying.
What Are Crispy Shallots?
Crispy shallots are thinly sliced shallots that are fried until golden and crunchy. They’re used as a topping to add texture and savory flavor to plant-based meals like salads, grain bowls, noodle dishes, and soups.
How do you make crispy shallots?
Slice shallots thinly and evenly, and then fry them in neutral oil over medium heat until light golden. Drain them well and let them cool completely so they crisp fully.
Crispy shallots add a lot of flavor and texture to plant-based meals without extra work. I use them on grain bowls, salads, noodle dishes, soups, and sometimes avocado toast. They’re an easy way to make meals feel more complete and add a satisfying crunch.
Ingredients
This is a brief overview of the ingredients used in this recipe, followed by substitution ideas. Read the recipe card below for exact measurements.
Instructions
kitchen Tools that will help:
Peel and slice the shallots into thin, even pieces. Aim for the same thickness throughout so they cook evenly. If the slices are too thick, they won’t get crisp. If they’re too thin, they may burn quickly. Use a mandoline (use the guard!) or a sharp knife.
If you want a full guide on how to slice shallots safely and efficiently, check out my tutorial on how to cut shallots.
Heat the oil. Pour oil into a heavy-bottomed pan or saucepan and heat until you test one slice and see consistent small bubbles forming around it (indication the oil is ready).
View the video in the recipe card to watch this happen.
Fry the shallots. Add the slices in a single layer (do not overcrowd). Fry over medium heat, stirring gently and constantly so rings separate and cook evenly. Once they turn a light golden brown, remove them immediately; they will continue to darken slightly with the residual heat.
This takes about 12 minutes. They will change color quickly in the last 2-3 minutes.
Drain and season. Use a fine mesh strainer or slotted spoon to transfer the shallots to a paper-towel-lined tray or plate in a single layer. Season lightly with salt. Let cool completely.
Store or serve. Once cooled, transfer to an airtight container and store at room temperature in a cool, dry area. Use as a topping for salads, grain bowls, soups, or plant-based meals.
Jacqueline’s Tips for Making Crispy Shallots
Troubleshooting Guide
Shallots burned
- Heat was too high
- Slices were too thin in some areas
- Waited too long before removing them
Fix: Lower heat and remove them when they are pale gold.
Shallots are soggy
- They weren’t dry before frying
- They didn’t cool completely before storing
- They were stored with too much oil still clinging
Fix: Pat slices dry before cooking and allow full cooling.
Uneven texture
- Slices were different thicknesses
- Pan was crowded
Fix: Slice carefully and fry in smaller batches if needed.
Taste is bland
- They need salt or seasoning
Fix: Add salt while they are still warm so it sticks.
What to serve Crispy Shallots with
You can use crispy shallots anywhere you want extra texture and savory flavor. They’re great sprinkled over bowls, salads, stir fries, noodle dishes, soups, roasted vegetables, dips, and garnishes for plant-based proteins.
I also like crispy shallots, as in the photo above, on a cracker that’s been spread with my lima bean hummus. A great balance of flavors and textures.
Storage
Storage: Keep cooled shallots in an airtight jar or container. They should stay crisp for up to 2–3 weeks if kept dry and sealed (mine are always gone well before this).
Make-ahead: You can make a batch on your prep day and use throughout the week.
Reuse the oil: After frying, the oil retains a great shallot-garlic aroma. Cool it, strain it through a fine mesh, and use it to sauté greens or drizzle over roasted veggies. I often do this for my weekly prep.
Frequently Asked Questions
This usually means the oil was too hot or the slices weren’t even. Lower the heat and stir more often.
Separating the rings helps them fry evenly, but it’s not mandatory. Just stir gently while cooking to help them separate naturally.
Yes, this method uses only plant-based ingredients (oil, shallots, salt).
Yes. Once cooled, strain it through a fine mesh sieve and store it in a jar. The oil has a mild shallot flavor and works well for sautéing vegetables or drizzling on bowls.
If you’ve made this Crispy Shallots recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.
Crispy Shallots Recipe
Equipment
- Chef's Knife or
Ingredients
- 8 small shallots peeled
- 1/3 cup neutral oil grapeseed, sunflower, or light olive oil
- fine salt to taste
Instructions
- Slice the shallots as thin and even as you can. A mandoline works well, but a sharp knife is fine if you slice consistently.
- Spread the slices on a paper towel and pat them dry. Removing moisture helps them crisp faster.
- Heat the oil in a wide pan over medium heat. Test with one slice. If small steady bubbles form around it, the oil is ready.
- Add the sliced shallots in a single layer. Stir gently so the rings separate and cook evenly.
- Fry until the shallots turn light golden, about 12 minutes. Remove them early because they continue to darken after cooking.
- Transfer to a paper towel to drain and season lightly with salt.
- Let them cool completely so they crisp fully before storing or serving.
Video
Notes
Use on grain bowls, salads, soups, tofu dishes, avocado toast, noodle bowls or roasted vegetables. Storage
Store fully cooled crispy shallots in an airtight container at room temperature for up to 2 to 3 weeks.
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