6 shallots (or as you wish...)
Cooking oil ~ for frying
Salt to taste
1. Peel and slice the shallots as thinly as possible, using a very sharp knife.
2. Spread the sliced shallots out in a thin layer on a large sheet tray, overlapping as little as possible (so they won't clump when fried). Spread some salt and mix it with throughly.
3. Add shallots to oil and fry, stirring constantly, until light golden brown, using low heat, this is very important to make it crispy. To get them perfectly golden, remove them from the oil a few seconds before they actually appear done. Remove shallots from oil with a slotted spoon and drain on paper towel lined plate (it will darken slightly as it sit). Let cool.
4.To store, just put in an airtight container for up to 1 week.
Instead of shallot, you can use small onion as well..