How to Make Garlic Powder in a Dehydrator

I used to think garlic powder was one of those “just buy it” ingredients… until I ran out in the middle of cooking and had a whole bowl of fresh garlic sitting right there. One dehydrator session later, I realized homemade garlic powder is cheaper, stronger, and honestly kind of addictive to make. Now I do a big batch every fall after we harvest our garlic, and it lasts us all winter. If you’ve never tried making it yourself, this is the easiest place to start. Just one ingredient, no fancy tools, and a huge payoff in flavor.

If you’ve ever wished your pantry could magically refill itself, this recipe is the closest thing I’ve found. One quick batch gives you a jar of garlic powder that lasts for months, and you’ll use it in everything from weeknight pasta to homemade ranch seasoning.

What You’ll Need

Ingredients

• 8 oz peeled whole garlic cloves

Equipment

• Dehydrator
• Parchment paper (prevents garlic flavor from absorbing into trays)
• Spice grinder or mortar and pestle (for grinding)

Step by Step Instructions

Step 1: Prep the Garlic

If you bought whole bulbs, peel the cloves. You can smash each one lightly with the side of a knife to loosen the skins, or use a silicone garlic roller if you have one.

Doing a large batch? Put the cloves in a metal bowl, cover with another bowl, and shake hard for 15 to 20 seconds. Most of the peels will fall right off. Really!

Step 2: Chop the Garlic

Add the peeled cloves to a food processor and pulse a few times until they are in small, even pieces. You do not want a paste, just small bits that will dry quickly and evenly.

No food processor? A sharp knife is fine, but tedious. Just try to keep the pieces close to the same size so nothing dries too fast or too slow.

Step 3: Spread Onto Trays

Line a dehydrator tray with parchment paper and spread the chopped garlic out in a thin, even layer. If the pieces are piled too thick, the centers will stay soft and can cause clumping or spoilage later.

Parchment keeps the strong garlic scent from absorbing into plastic trays and makes cleanup much easier. I really wouldn’t attempt to do this without parchment, especially if you use your dehydrator for fruit leathers! Not a good mix of flavors.

Step 4: Dehydrate

Set the dehydrator to 135°F (57°C). Let the garlic dry for 6 to 10 hours depending on how thick it is and how much moisture is in the air.

Check it halfway through and stir or flip the pieces to help them dry evenly.
How to tell it’s done: The garlic should be completely dry and brittle. If it bends or still feels a little soft, keep drying and check every 30 minutes.

Step 5: Grind

Once the garlic is fully dry, add a small amount to a spice grinder and pulse until it reaches the texture you want. Let the garlic cool completely before grinding so you don’t trap warm moisture inside the jar.

Fine texture makes garlic powder, so an electronic spice grinder works perfectly here. (This is also the best way to grind tomato skins for tomato powder.)

A few short pulses makes granulated garlic, or you can use a mortar and pestle.

However you choose to do it, grinding in small batches gives the smoothest result and keeps the powder from clumping.

Step 6: Store

Transfer the garlic powder to an airtight jar or spice container and label it. Store it in a cool, dark spot away from moisture.
If you live somewhere humid, add a food-safe desiccant packet to prevent clumping.
Properly dried and sealed, it stays fresh for about 6 months.

Storage Instructions

Store the garlic powder in an airtight jar or spice container and keep it in a cool, dark pantry. Avoid humidity, heat, and direct sunlight since moisture is what causes clumping and loss of flavor. Properly dried and sealed, it will stay fresh for up to 6 months.

If the powder begins to clump, shake the jar gently or add a small food-safe desiccant packet (the kind that comes in vitamin bottles). That absorbs any extra moisture and keeps the powder loose.

Questions

Printable Recipe