Snap the stems off Guajillo chillies and Ancho chillies and shake out the seeds and veins. Tear the pods into flat pieces so they fry evenly. Leave Chiles de árbol whole — they carry the heat. Smash Garlic with the flat of a knife so it splits but holds together. Big pieces fry to sweet, nutty chips instead of burning.

⚠ Seeds and veins are bitter. Take a minute to clear them or the oil will taste ashy.

• Guajillo chillies
• Ancho chillies
• Chiles de árbol
• Garlic