How to Dehydrate Garlic
Slice garlic cloves evenly and dry at 125 to 140F (52 to 60C) until brittle, usually 4 to 8 hours. Dry it somewhere ventilated, then store airtight as slices or grind into garlic powder.
Homemade garlic powder is a revelation, far punchier than the jar. Drying garlic is quick and simple, with the same caveat as onions: do it where the smell will not take over.
Prep and slice
Peel the cloves and slice them evenly, thin slices dry fast and grind cleanly. A food processor can speed peeling and slicing large amounts.
Dry until brittle
Dry at 125–140F (52–60C) until fully brittle, often 4–8 hours. Brittle is essential for grinding and safe storage.
Slices or powder
Cool fully, then store airtight as slices, or grind into garlic powder in a spice grinder. Keep it very dry to prevent caking. See how to dehydrate onions, shelf life, and the best dehydrators.
Frequently asked questions
How do you make garlic powder at home?
Dry sliced garlic until fully brittle, then grind it in a spice grinder. Store airtight and dry; homemade garlic powder is far more aromatic than most jarred.
Why does drying garlic smell so strong?
Garlic releases pungent compounds as it dries, and airflow spreads them. Run the dehydrator somewhere ventilated, not the middle of your kitchen.