Place a small sieve over a heat-proof bowl and set it beside the stovetop, along with a paper towel-lined plate.
Add the oil to a small saucepan over low heat. Once the oil is warm, add the garlic (it should sizzle gently). Cook until golden, stirring occasionally and adjusting heat as needed, 5 to 7 minutes.
Meanwhile, preheat the oven to 450 ℉ (230 ℃) and line a sheet pan with parchment paper.
Strain the garlic through the sieve, transfer to the paper towel-lined plate to drain, and season with salt (no need to clean the saucepan).
Spread the green beans onto the prepared sheet pan. Drizzle with 2 tablespoons (26g) of the garlic oil and season with salt and pepper. Toss to coat. Bake until the green beans are browned in spots, about 15 minutes.
In the same small saucepan, whisk together the soy sauce, Shaoxing wine, sugar, and cornstarch. Bring to a boil over high heat and cook until thickened, about 1 minute.
Remove the green beans from the oven and pour the sauce over top. Toss to coat. Return to the oven and bake until sauce is caramelized, 2 to 5 minutes.
Transfer the green beans to a serving platter. Top with chili crisp and garlic chips.