Dehydrated Garlic

Garlic chips in a bowl on a white background.

Discover how to make dehydrated garlic at home, a simple and cost-effective way to preserve your fresh garlic cloves. Skip the need to buy garlic by learning this easy method that not only extends the shelf life of your garlic but also intensifies its flavor. You only need a dehydrator to transform ordinary garlic into a versatile and long-lasting kitchen staple; you can even make homemade garlic powder from it.

Course Pantry

Cuisine International

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Prep Time 8

Cook Time 8

Total Time 8 8

Servings Cup

Calories 16kcal

Author Zuzana Paar

Equipment

Ingredients

1 Tablespoon Olive Oil
10 pieces Fresh Garlic Cloves

US Customary - Metric

Instructions

The first thing to do is to peel and wash lots of garlic cloves. After ensuring they are clean and dry, slice the garlic into thin pieces and have them ready for dehydrating.
Start attaching your silicone insert to your dehydrator trays. Spray a small amount of olive oil in a single layer tray layer and brush it to spread it. Layer garlic slices onto a tray evenly.
Once you have assembled everything in the trays, adjust the dehydrator to a low temperature, around 158°F or 70°C and dry the garlic for 8 hours. You will know the garlic is dried when the slices turn brittle and snap easily.

Video

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Notes

Season - you can season the garlic with some herbs like thyme or rosemary or just a simple salt and pepper to taste.
Uniform slices - chop the garlic uniformly to ensure each piece dries evenly. This also guarantees a consistent texture throughout your dehydrated garlic batch.
Check for texture - test the garlic for doneness by picking a slice and snapping it in half. If it is brittle and cracks easily, your dehydrated garlic is ready. If it bends, it needs more time in the dehydrator.
Cool before storage - allow the garlic to cool completely before storing it. This prevents condensation inside the storage container, ensuring your dried garlic remains crispy and flavorful.

Nutrition