Level: Easy
Yield: About 1/4 cup
Total Time: 1 hr 45 min (includes cooling time)
Active Time: 15 min
Nutritional Information Per Serving
Serving Size: 1 of 2 servings
- Calories: 101
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Sugar: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
- Sodium: 12 mg
Why Make Homemade Garlic Powder?
Pre-peeled garlic cloves from the grocery store are incredibly convenient, but they spoil quickly. Rather than letting them go to waste, transform them into aromatic garlic powder that rivals any store-bought version. This simple dehydration method is cost-effective and delivers a flavor punch perfect for spice rubs, seasoning mixes, sauces, and compound butters.
Ingredients
- 1 cup garlic cloves, sliced paper-thin on a mandoline
Special Equipment
- Mandoline
Instructions
- Set up your oven. Preheat to its lowest temperature, ideally between 165 and 175 degrees F. Position oven racks in the top and middle positions.
- Prepare the garlic. Line two baking sheets with parchment paper. Divide the garlic slices evenly between the sheets, spreading them gently in a single layer without overlapping. (Tip: Rub your hands on a stainless steel faucet or aluminum foil to remove the garlic scent.)
- Dehydrate the garlic. Place the baking sheets in the oven and prop the door slightly ajarabout an inch openusing a wooden spoon handle. Dry the slices for 30 minutes to 1 hour until they're fully dehydrated, rigid, and light golden. The garlic is ready when a piece breaks easily without bending or feeling rubbery. Let cool on the baking sheets at room temperature.
- Grind and store. Transfer the dried garlic to a mini chopper or mortar and pestle, grinding to your preferred texture. Store in an airtight container in a cool, dark spot. Homemade garlic powder keeps for 6 to 8 monthswhen it no longer smells like garlic, it's time for a fresh batch.
