These crispy shallots are a delicious topping. They are a little bit sweet, salty, and crunchy. Sprinkle them on soups, salads, noodles, or honestly… just eat them straight out of the pan.
Sometimes all a meal needs is a little something-something on top to take it from "pretty good" to over-the-top yum like Air Fryer Croutons, Candied Cinnamon Pecans, or Vegan Bacon Bits.
But now, enter crispy fried shallots- heroes of texture and flavor. They're golden, crunchy, and slightly sweet, adding that irresistible finishing touch that makes everything feel fancy with almost no effort.
Toss them into vegan soups or stews like my Cauliflower Potato Soup, sprinkle them over One-Pot Lentils and Rice for a bit of crunch, or top a cozy Vegan Thai Basil Fried Rice to make it pop.
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Why I Love This Recipe
- Adds instant crunch and flavor to any dish.
- You only need two ingredients - shallots and oil (and salt if you want).
- They store beautifully for days and stay crispy.
- Bonus: The leftover shallot oil is perfect for drizzling, sautéing, or adding extra flavor to any dish.
Ingredients
Shallots: Shallots are like the love child of onions and garlic - mild, slightly sweet, and wonderfully aromatic. That's what makes them perfect for crispy toppings! Peel the shallots but keep them whole, trimming just the root end slightly so the layers stay together. Slice crosswise into thin rings using a mandoline or sharp knife. And when you get down to the small end, grab that mandoline guard - because crispy shallots are delicious, but crispy fingertips… not so much.
Oil: You can use any neutral high-heat oil like avocado, vegetable, or canola for frying shallots. They'll crisp up beautifully without burning. Olive oil also works if you keep the heat gentle. It adds a lovely, slightly fruity flavor.
See the printable recipe card for quantities.
Variations
Air fry the shallots with less oil. Toss thinly sliced shallots with just enough oil to coat them, spread in a single layer in the air fryer basket, and cook at 300°F (150°C) for 6 minutes, shaking the basket every few minutes once they start to brown. These instructions can vary by air fryer brand, so monitor them to prevent burning.
How To Make Crispy Fried Shallots
See the complete printable recipe card below for the details.
Step 1: Slice the shallots - Peel and thinly slice the shallots into rings using a mandoline or sharp knife. Keep the root end slightly intact so the layers stay together as you slice.
Step 2: Heat the oil - Pour the oil into a cold skillet (cast iron works great) over medium heat. You'll want enough oil to submerge the shallots.
Step 3: Fry until golden - Add the shallots to the oil and cook, stirring occasionally, until they turn golden brown and crispy.
Step 4: Drain and save the oil - Use a skimmer or slotted spoon to remove the shallots and transfer them to a paper towel-lined plate. Salt and let cool to crisp up. Strain and save the shallot oil for drizzling.
Top Tips
- Slice the shallots extra thin and even - a mandoline like this one works best for perfect crispness.
- Start them in cold oil and slowly bring the heat up - this gives you golden, not burnt, shallots.
- Stir often so they brown evenly and don't clump together.
- Watch closely near the end. They go from perfect to burnt in a flash.
- Drain on paper towels and cool completely before storing for max crunch.
- Don't toss the oil afterward if there is any left. Strain and save it for drizzling over rice, veggies, or soups (I often pour it right over the dish with the shallots for extra flavor).
Serving Suggestions
- Sprinkle over soups like Red Lentil Soup, Butternut Squash Carrot Soup, or Creamy Zucchini Soup for a crunchy finish.
- Top your rice for more flavor.
- Toss onto salads or grain bowls for instant flavor.
- Use as a topping for noodle bowls or stir-fries.
- Crumble over avocado toast or dips like Healthy White Bean Basil Dip.
- Or… snack on them straight from the pan.
Fried Shallots FAQS
Let them cool completely on a rack or place gently on a paper towel, then store in an airtight container at room temperature for up to 3 days - or longer in the fridge. A quick re-toast in the pan or air fryer brings back the crunch.
Absolutely. Strain it once cooled and save that flavorful shallot oil for stir-fries, roasted veggies, or salad dressings. I often pour the shallots and their infused oil right over rice, noodles, or lentil dishes - it adds so much flavor and shine.
The key is low and slow. Start in cold oil and keep the heat moderate - once they turn light golden, remove them quickly, as they keep cooking even after you take them out.
Yes, you can use less oil and I often do. If you're looking to use less oil, make sure the shallots are coated evenly and have enough room to crisp up. Using less oil means they'll cook faster and may brown unevenly, so keep a close eye and stir often for even crispiness.
Use Fried Shallots On These Delicious Dishes
As unofficial recipe testers, I love hearing how these crispy shallots turn out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Crispy Shallots
Equipment
Ingredients
- 3 medium shallots peeled and thinly sliced (use a mandoline if you have one)
- ¼-½ cup oil *like canola, grapeseed, vegetable, avocado, or olive oil. The amount of oil used can vary (See notes)
- pinch of salt optional but recommended
Instructions
- Slice evenly: The key to crispy shallots is even slicing. Aim for paper-thin slices so they cook at the same rate. I sometimes chop them further for even smaller pieces.
- Heat the oil: Add the oil to a small skillet or saucepan and place over medium to medium-low heat. You should add enough oil to submerge the shallots slightly.
- Fry slowly: Add the shallots to the cold oil and cook, stirring occasionally. As the oil heats up, the shallots will slowly turn golden. You don't want the oil too hot (you will see gentle bubbles while the shallots cook). This should take about 8-12 minutes. If it is taking longer than the 8-12 minutes, turn up the heat slightly but watch closely near the end-they go from perfect to "oops" real fast.
- Drain and season: When they're golden brown, immediately remove them with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with a pinch of salt while still hot.
- Cool and store: Let them cool completely-they'll crisp up even more as they sit. Store in an airtight container for up to a week.
Regi Pearce says
These crispy shallots are absolutely awesome - they make everything better! I sprinkle them on rice bowls mostly but I also eat them straight off the pan.