• Separate cloves from the bulb base. Use a sharp knife to remove the root end of each clove.
  3 bulbs garlic

For dried garlic slices

• Slice the cloves thin into ⅛ inch thick slices. You can cut them lengthwise or width wise.

For dried minced garlic

• Add pieces to food processor. Process until you have small minces.
• Pulse until garlic is fairly fine but not enough to turn it into a paste.

Using your commercial dehydrator

• Lay processed garlic on parchment lined dehydrator trays in a single layer. Place the trays in the dehydrator.
• Set heat to 100-110°F / 40°- 50°C, if your dehydrator has a temperature control.
• Dry for 5-7 hours until they are dry enough to snap between you fingers. The most important thing is get all of the moisture out so that they don’t mold.

Using your oven

• Lay processed garlic on parchment lined baking sheets in a single layer. Place the sheets in the oven.
• Set heat to 100-110°F / 40°- 50°C, if your dehydrator has a temperature control.
• Dry for 2-6 hours until they are dry enough to snap between you fingers. The most important thing is get all of the moisture out so that they don’t mold.
• Allow the dried garlic to cool to room temperature. Then condition it. (Instructions in notes below).

How to make garlic powder

• Once the garlic is dried and conditioned, grind the it with a food processor, blender, spice mill or coffee grinder. You can even use a mortar and pestle. This can take several minutes.
• Sift the powder through a fine mesh strainer to ensure uniform pieces.
• You can either use the large chunks of powder as granulated garlic or place them back in your food processor and continue to grind the pieces until they are finer.