Separate garlic cloves from the head. Remove papery skin.
Cut the root end off of each clove.
Chop cloves with a chef's knife or in a food processor until chopped in a mostly uniform size.
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 and 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).
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.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 degrees F) and prop open the door with the handle of a wooden spoon. This allows condensation to escape instead of just settle back onto the garlic.Bake for 5-8 hours. Check every 2 hours, rotating trays and breaking apart any clumps that have formed.