Heat oil in a small saucepan over medium-low heat. Add garlic and cook, stirring often, until garlic is golden brown and crunchy, 5 to 7 minutes. If it is darkening too fast, lower the heat. Be careful not to overcook or it will become acrid.
Pour garlic into a fine-mesh sieve, reserving oil, and drain on paper towels. Oil keeps, chilled airtight, up to 1 week, and is great on rice or in salad dressing.
Note: Nutritional analysis is per tbsp.
Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.