For a smaller batch of garlic powder, use one head of garlic. For bigger batches, use more.
You don’t want to push down too hard on the clove, because you want to keep the clove whole, and in tact so you can slice it. Use your fingers to peel off the skin away.
When all the garlic cloves are sliced, place them on a baking sheet or a dehydrator sheet lined with parchment paper. [5] X Research source
While the garlic is drying, you can check on it and stir the garlic bits around to ensure they are drying out evenly. [7] X Research source Remove the sheet of garlic from the oven and let the pieces cool. You’ll know that the garlic is thoroughly dry when the pieces snap, break, and crumble easily in your hand. [8] X Research source
When you remove the garlic from the dehydrator, the garlic bits should be brittle to the touch. [10] X Research source That is when you’ll know that they are completely dried.
Grind the garlic for a shorter amount of time if you want the powder to be chunkier. Grind the garlic for a longer amount of time if you want the powder to be finer. Allow the garlic to sit in the grinder for about 10 minutes. [13] X Research source This will allow the garlic bits and their fumes to settle, so you don’t breathe in the harsh garlic odors.
This blended seasoning can be used on all kinds of food, from pizza to pasta. [14] X Research source
Freezing your garlic powder is also an option. [16] X Research source [17] X Research source
