Dehydrated Garlic Recipe (2 Ways)
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.
Servings: 12
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
Serving: 3.6g | Calories: 10kcal