232 grams fresh garlic yielded 90 grams of powder for me
Instructions
Step 1: Prepare the garlic
Peel the garlic cloves.
Slice the peeled garlic using a garlic slicing tool, mandoline, or a sharp knife. Try to keep the pieces even in thickness and no thicker than 1/8 inch at absolute maximum, 1/16 inch if you can manage it.For dried minced garlic you can use a food processor/chopper for just a few seconds to roughly chop the garlic or mince the garlic by hand with a sharp knife.
Step 2: Dehydrate the garlic
Using a dehydrator
Lay the garlic slices/ mince onto the dehydrator trays, making sure that they are in a single layer. The more space between the pieces, the quicker they will dry.Dry in the dehydrator at 66ºC/150ºF for 6-8 hours (if high humidity, around 80%) or 4-6 hours (if low humidity).To check if they're ready, pick one up. If it's bendy at all, then it's not ready. If it snaps, then it's ready.
Using An Oven
Spread the garlic over parchment-lined baking sheets, making sure the pieces don't touch.Place the trays in the oven at the lowest temperature your oven goes to. It's best if it's between 54-66ºC/130-150ºF. If your oven doesn't go as low as that, then choose the lowest temperature and prop open the door a few mm's with a wooden spoon, to allow the steam to escape as the garlic dries and help the process along.Check the garlic every hour (it takes 4-6 hours for me at 66ºC/150ºF) and remove it from the oven when it is either dry and snappable or at the very least barely bendy and lightly golden. It will continue to crisp up as it dries on the baking sheet.Once cool, it should snap rather than bend. If not, then it’ll have to go back into the oven again.
To Air Dry
You can place the garlic pieces on a cloth or paper-lines baking sheet. I prefer to use a kitchen cloth.Leave in a well-ventilated area, even better if it's next to a window that gets plenty of sunshine. This is best for warmer, non-humid climates, as the weather and humidity will affect the amount of time they take to dry completely.
Turn over the garlic a couple of times. This will help speed up the drying process and stop them from sticking to the cloth/tray.
This method can take between 2-3 days based on the garlic slices' thickness, the weather, and the humidity.
How To Store
Store the homemade garlic flakes in airtight containers like glass jars, and keep them in a cool, dry, and dark location - like a cupboard.The flakes will keep well indefinitely in an airtight jar in your kitchen, as long as it remains dry. You can also place some uncooked rice or beans into the container, which will absorb excess moisture and stop them from clumping. They’re best when used within the first year, though, as the flavor will deteriorate after that, I've found.
Notes
* Make the peeling part easier by placing the garlic in a jar/ container and shaking for 20-30 seconds. That way, the skins loosen and become easier to peel and remove.** Chef's Note: For dried minced garlic you can use a food processor/chopper for just a few seconds to roughly chop the garlic.*** To prop the door open, you can use the handle of a wooden spoon or something else reasonably heat-proof (though it won't get too hot)**** Any remaining chunkier pieces can be kept to one side to use in stocks or soups (as the liquid will rehydrate them, so they aren't too hard)
If you use the oven and the garlic browns, then the temperature is/was too high and the garlic will likely be bitter.
It’s okay to turn the dehydrator/oven off overnight and restart the dehydrating process the following morning.
Make sure the garlic is completely dry otherwise, it will clump. This is critical and makes a massive difference - so try not to be too impatient.
During the dehydration period, the smell of garlic will be very prominent in your house - to be aware.
Don’t throw out the ends and skins of the garlic. Place them in a bag in the freezer and use them the next time you make some homemade veggie stock.
You can use a coffee grinder to grind this into powder. However, I only suggest doing so if you use it exclusively for spices and food uses.
You can reduce the dehydrator's temperature to preserve as much of the nutrition from the garlic as possible. However, the drying process will then take far longer. Use 100-110°F (anything below 118ºF will maintain as much of the nutritional properties as possible). and it will take between 1-3 days, depending on your particular dehydrator.