How To Make Garlic Powder Without A Dehydrator

Homemade garlic powder is surprisingly easy to make, and you don’t even need a dehydrator. It’s my favorite way to use up garlic when the head’s about to sprout. I also love that it measures the exact same as the store-bought stuff, but tastes so much fresher!

Before you dive into making DIY garlic powder, check out my tips so you get off to the best start, including ways to speed up the process of peeling cloves and what to look out for when drying garlic.

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How to Quickly Peel Garlic

Shake-and-Peel Method: Place the garlic cloves in a large jar with some space to spare. Shake like crazy for 15-20 seconds, and the peels will loosen. Use your fingers to scoop out the cloves and discard the peels.

Knife Method: Cut off the dry root-end and press on the clove with the flat side of a knife. The papery skin will separate easily.

Ensuring Even Drying

To keep some slices from dehydrating before others, slice it as close to the same thickness as you can. Lay the slices in a single layer without overlapping, whether using a dehydrator or an oven. If you don’t have good knife skills, try a vegetable peeler, a mandoline, or a garlic slicing tool.

Signs It’s Done

Dehydrating garlic in the oven is a delicate process because it can from dry to burned in the blink of an eye. I check it every 20-30 minutes. Here are some signs it’s ready:

• Color change: Aim for slightly golden pieces, and stop before it turns brown.
• Shrinkage: Garlic shrinks as it dehydrates, so look for visible wrinkles.
• No visible moisture: When it’s dehydrated, you won’t see any moisture on the garlic or baking sheet.
• Easily breaks: If it’s flexible, it’s not dry.

Storage

To keep your homemade garlic powder from getting clumpy, keep it in an air-tight container in a cool, dark cabinet—not on the back of your stove. You can also add a food-safe silica gel packet.

How to Keep Your Hands from Smelling Like Garlic

Making homemade garlic powder used to leave my hands stinky for days. That’s because the sulfur compounds and oil-soluble molecules in garlic bond with the natural oils in our skin, making them hard to wash off. But the methods below help.

• Stainless steel: Rubbing your hands on stainless steel, like your kitchen sink, can neutralize the garlic odor.
• Lemon juice and salt: Scrubbing your hands with a cut lemon dipped in salt can remove the smell, but it hurts if you have even the tiniest paper cut.
• Coffee grounds: Rubbing used coffee grounds is my go-to.

Homemade Garlic Powder Without a Dehydrator

Homemade garlic powder allows you to control the quality of the ingredients, and it's so easy to make. 5 from 2 votes servings: 4 tbsp prep time:5 minutes mins cook time:1 hour hr 30 minutes mins Cooling time30 minutes mins total time:2 hours hrs 5 minutes mins

Equipment

• Baking sheet
• Parchment paper
• A method to grind the powder (food processor, blender, or mortar and pestle)
• Storage container with lid
• Silica gel packet (optional, to prevent clumps)

Ingredients US CustomaryMetric 1x2x3x

• 1 head garlic

Instructions

• Line a baking sheet with parchment paper. Do NOT grease. Then, preheat your oven to 150° F (65° C).
• Peel and thinly slice the garlic cloves to the same thickness.
• Scatter the slices in a single layer on the prepared baking sheet.
• Bake at 150° F (65° C) for approximately 90 minutes, stirring the cloves every 20 so the slices dry evenly. Garlic is dehydrated when the slices are pale golden, not brown, and they break or crumble when bent.
• Let the cloves cool completely then grind them into powder using your food processor or blender. Once processed, wait 5 minutes for the powder to settle before you remove the lid.
• Transfer the dry powder to a jar or other airtight container and store it in a cool dark place. Homemade garlic powder stays fresh up to 1 year when stored properly.
• Substitute 1/3 teaspoon homemade garlic powder for 1 clove of garlic in any recipe. To use it as a substitute for garlic salt, combine 3 tablespoons of salt and 1 tablespoon of garlic powder. (Add 1 tablespoon of dried parsley if desired.)

Notes

If your oven does not go as low as 150°F, set it for the lowest setting and watch it closely.

Nutrition

Serving: 1batch | Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg course: Seasoning Mix tags: spice blend Print Recipe Save this with a share!257PinterestReddit296Facebook553SHARES