Start by peeling the shallots. Make sure they are clean and dry. Slice them into thin rings. The thinner the slices, the easier they will fry and crisp up.

In a sturdy pot or deep pan, heat the vegetable oil over medium heat. Make sure the oil is hot enough before you add the shallots for a good fry. A temperature of about 350°F is ideal.

Carefully drop the shallot rings into the oil in batches. Avoid overcrowding the pan to achieve even frying. Stir gently to ensure they fry evenly.

Fry them for about 5-7 minutes or until they reach a golden brown color.

Once golden and crispy, carefully remove the shallots using a slotted spoon and place them on a paper towel to drain the excess oil. While they're still hot, season with salt, smoked paprika, and fresh thyme.

Let the shallots cool. They will continue to crisp up as they cool down. Once cooled, they are ready to adorn your dishes!