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This dehydrated garlic recipe is such a simple way to preserve this delicious pantry staple! Learn how to make dried garlic in a food dehydrator or in the oven.
Garlic is a staple in so many kitchens for a reason. This incredible ingredient adds so much flavor to many dishes.
While fresh garlic can last for a while, dehydrating garlic will extend the shelf-life tenfold.
If you’re a huge garlic fan (and who isn’t?), check out Instant Pot roasted garlic, homemade garlic paste, how to make garlic powder, and air fryer roasted garlic, for more delicious garlic options.
Drying Garlic in a Dehydrator
Spread the garlic onto the trays of your dehydrator (this is the one I have). If you have screen inserts for dehydrating smaller items, they would be great to use for this process. If you have a lot of garlic to dry, use multiple trays instead of trying to cram everything onto one.
Set the dehydrator to 100-110˚F. On my model, this is the “herb setting”. Rotate the trays every few hours, breaking apart any clumps that have formed.
Pro Tips/Recipe Notes
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. This can burn the garlic as it dries, resulting in a bitter finished product. Low and slow wins in the race on this one.
- The garlic is ready when pieces of it break or snap instead of bend. If you chopped your garlic, it will feel like granola when it is ready.
- As long as it is stored in a cool and dry place, your dehydrated garlic will be good for years. Make sure the dried garlic is fully cooled before putting it into an air-tight container.
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Dehydrated Garlic Recipe (2 Ways)
Ingredients
- garlic {peeled, root end removed}
Instructions
- Separate garlic cloves from the head. Remove papery skin.garlic
- Cut the root end off of each clove.
- For dried minced garlic: Chop cloves with a chef's knife or in a food processor until chopped in a mostly uniform size.
- For dried garlic slices: carefully slice the cloves as evenly and thinly as possible.
- Spread garlic on dehydrator trays. Use multiple trays for large batches.
- If your dehydrator has an herb setting, use that. If not, dehydrate between 100-110˚F.
- Rotate trays every few hours, and gently move garlic around on trays to break up any clumps.
- Dry until garlic is dry to the touch and will break/snap instead of bend (~6-12 hours).
Notes
- If possible, place your dehydrator outside in a covered area.
- Drying time will vary depending on the size of the garlic you’re drying, how many trays you are drying at once, and if you rotate the trays during drying time.
- Store in a cool dry place for 2-3 years.
Oven-Baking: Place chopped garlic on baking drying racks set inside baking sheets. Place in the oven at the lowest temperature possible (usually 140-170˚F) and prop open the door with the handle of a wooden spoon. This allows condensation to escape instead of settling back onto the garlic. Bake for 5-8 hours. Check every 2 hours, rotating trays and breaking apart any clumps that have formed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have an air fryer oven that also can be used as a dehydrator. Will the garlic make the air fryer smell like garlic and flavor foods cooked after dehydrating the garlic.
Is it an oven-style or basket-style air fryer? The basket style would be easy enough to soak to remove any lingering garlic smell.
If you have an oven style, I’d wrap a dish of water with some cinnamon with foil and place it on the racks. “Bake” at low heat for 5 minutes to remove any garlic smell.
I’ve been planning to buy bulk dehydrated garlic and store it in my pantry to save money because I keep on buying one bottle after the other. Thanks for the tip on how your dried garlic can keep for years if it is kept in a cold, dry area. I’ll also note that before placing the dried garlic in an airtight container, make sure it has completely cooled.