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PdfSet a large pan over medium heat and add 2 tablespoons olive oil. Let it heat up for a minute; it's ready when you add a slice of garlic and it softly sizzles. Pan-fry the garlic slices, until both sides are golden brown, 3 to 4
minutes, flipping after 2 minutes. They can go from golden to burnt in seconds, so keep an eye on them. Remove the garlic from the pan, coarsely chop, and set the garlic chips aside.
In the same pan, melt 2 tablespoons of the butter. Turn the heat to medium-low, add the red onion, and season with salt. Cook, stirring occasionally, until the onion is softened and noticeably darker in color, 12 to 13 minutes.
Add the cassava flour, chickpea flour, smoked paprika, and the remaining 2 tablespoons butter. As the butter melts, the flour will clump into big pieces. Continue to stir as the butter melts fully and use a spatula to encourage everything to form a big, savory crumble. Taste, season with salt and black pepper, and continue to cook until the flour turns from white to a slightly orangey yellow, another 3 to 4 minutes.
Scrape the mixture into a large bowl, add the garlic chips, and give one last mix to combine. Either eat right away or store in an airtight container in the fridge for up to 1 week.