How to Make Garlic Powder: No Dehydrator Needed!
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Homemade garlic powder is surprisingly easy to make, and the benefits of crafting it in your own kitchen are plentiful. Once you know how to make garlic powder at home, you’ll create a fresh, deeply flavored powder that doesn’t have the additives of store-bought versions. Whether you’re looking to save money, use extra garlic heads before they sprout or go soft, or simply enjoy the satisfaction of making your own, creating DIY garlic powder a rewarding process.
The best part? You can make fresh garlic powder without a dehydrator if you don’t have one already, so there’s no special equipment required. And don’t worry about smelling like garlic for days — with my tips and tricks, you can peel and prepare the cloves without that lingering aroma.
Making Garlic Powder With a Dehydrator
Got a dehydrator? Great! Here’s how to turn those garlic cloves into a flavorful powder:
- Prepare the garlic: Peel and thinly slice the garlic cloves. The thinner, the better, as they’ll dry faster.
- Dry the garlic: Place the slices in a single layer on your dehydrator trays and put them into your food dehydrator. Set it to 130° F (55° C) and dry for 4-6 hours or until crispy.
- Grind the garlic: Once cool, grind the dried garlic in a food processor or blender until it turns into a fine powder.
- Store the powder: Transfer the powder to an airtight container and keep it in a cool, dark place. Voila! Your homemade garlic powder is ready to spice up your dishes.
Making Garlic Powder Without a Dehydrator
No dehydrator? No problem! Your oven is here to save the day. Here’s how:
- Prepare the garlic: Peel and thinly slice the garlic cloves.
- Dry the garlic: Preheat your oven to 150° F (65° C). Place the garlic slices on a parchment-lined baking sheet in a single layer.
- Bake the garlic: Put the baking sheet in the oven and bake for 90 minutes, stirring every 20-30 minutes. Watch closely to avoid burning!
- Grind and store: Let the cloves cool, then grind them into a fine powder using a food processor or blender and store them in an airtight container in a dark, cool place.
Homemade Garlic Powder Without a Dehydrator
Equipment
- Baking sheet
- Parchment paper
- A method to grind the powder (food processor, blender, or mortar and pestle)
- Storage container with lid
- Silica gel packet (optional, to prevent clumps)
Instructions
- Line a baking sheet with parchment paper. Do NOT grease. Then, preheat your oven to 150° F (65° C).
- Peel and thinly slice the garlic cloves to the same thickness.
- Scatter the slices in a single layer on the prepared baking sheet.
- Bake at 150° F (65° C) for approximately 90 minutes, stirring the cloves every 20 so the slices dry evenly. Garlic is dehydrated when the slices are pale golden, not brown, and they break or crumble when bent.
- Let the cloves cool completely then grind them into powder using your food processor or blender. Once processed, wait 5 minutes for the powder to settle before you remove the lid.
- Transfer the dry powder to a jar or other airtight container and store it in a cool dark place. Homemade garlic powder stays fresh up to 1 year when stored properly.
- Substitute 1/3 teaspoon homemade garlic powder for 1 clove of garlic in any recipe. To use it as a substitute for garlic salt, combine 3 tablespoons of salt and 1 tablespoon of garlic powder. (Add 1 tablespoon of dried parsley if desired.)
Notes
Nutrition
Tips and Tricks for Homemade Garlic Powder
Before you dive into making DIY garlic powder, here are a few tips to get you off to the best start, including ways to speed up the process of peeling cloves and what to look out for when drying garlic.
How to Quickly Peel Garlic
- Shake-and-Peel Method: Place the garlic cloves in a large jar with some space to spare. Shake like crazy for 15-20 seconds, and the peels will loosen. Use your fingers to scoop out the cloves and discard the peels.
- Knife Method: Cut off the dry root-end and press on the clove with the flat side of a knife. The papery skin will separate easily.
Selecting the Best Garlic
The best homemade garlic powder starts with the best garlic you can find. Look for fresh, plump cloves without blemishes. The freshest garlic is usually available in late summer or early autumn, or you can grow your own.
Ensuring Even Drying
Slice the garlic uniformly to ensure even drying. The same thickness means they’ll dry at the same rate. If you do not have strong knife skills, try a vegetable peeler, a mandoline, or a garlic slicing tool to make evenly thin slices. Lay the slices in a single layer without overlapping, whether using a dehydrator or an oven.
Watching Closely to Avoid Burning
Dehydrating garlic in the oven is a delicate process since garlic can go from dry to burned quickly. It’s important to keep a close eye on it. Stir and shake the pan or trays every 20 to 30 minutes if using an oven, or check periodically if using a dehydrator. Look for the following signs it’s ready:
- Color change: Garlic will go from white to slightly golden as it dehydrates. Do not let it brown.
- Shrinkage: Sliced garlic will shrink as it dehydrates and you’ll see visible wrinkles.
- No visible moisture: There should be no excess moisture on the garlic or tray.
- Easily breaks: Properly dehydrated garlic will snap when bent. If it’s flexible, it’s not dry.
Keeping it Dry in Storage
To keep your garlic powder dry and clump-free, use a dry air-tight container and store it in a cool, dark place. Also, consider adding a silica gel packet or food-safe desiccant to the container. Finally, shake the jar daily for the first week to ensure that any remaining moisture is evenly distributed.
How to Keep Your Hands from Smelling Like Garlic
Working with garlic can leave its smell lingering on your skin due to its sulfur compounds and oil-soluble molecules bonding with the natural oils in human skin. This makes it difficult to wash off, so you may want to wear disposable gloves when making garlic powder or peeling many cloves. Here are more methods to remove garlic smells from your hands:
- Stainless steel: Rubbing your hands on stainless steel, like your kitchen sink, can neutralize the garlic odor.
- Lemon juice and salt: Scrubbing your hands with a cut lemon dipped in salt can remove the smell, but be cautious if you have any cuts or hangnails.
- Degreasing dish soap: Rub a grease-cutting dish soap on your hands vigorously, including under your nails, then rinse them under warm water.
- Coffee grounds: Rub used coffee grounds on your hands, including under your nails, then rinse them in warm water to neutralize the garlic odor.
- Toothpaste: Rub a squirt of toothpaste into your hands for 30 seconds, then rinse with warm water.
Frequently Asked Questions (FAQs)
How long does homemade garlic powder last?
Homemade garlic powder can last up to a year when stored properly in an airtight container in a cool, dark place. For the best flavor, consider making fresh batches about once a year.
Does DIY garlic powder go bad?
Yes, homemade garlic powder can go bad if not dried or stored properly. Ensure that the garlic is completely dry before grinding, and store it in an airtight container with a silica gel packet to prevent moisture. Check for off-odors or changes in color as signs of spoilage.
Can I use homemade garlic powder as a substitute for garlic salt?
Absolutely! You can make your own garlic salt by combining 3 tablespoons of salt with 1 tablespoon of homemade garlic powder. Adjust the ratio to taste. You can also add 1 tablespoon of dried parsley to make it into seasoned garlic salt.
What can I do if my garlic powder becomes clumpy?
If your garlic powder becomes clumpy, it may have absorbed moisture. You can break up the clumps by shaking the container or using a fork. To prevent clumping, add a silica gel packet to the container and ensure it’s sealed tightly. Then follow the tips on proper storage of homemade garlic powder.
How much garlic powder equals 1 clove of minced garlic?
Generally, 1/3 teaspoon of homemade garlic powder is equivalent to 1 clove of minced garlic. This ratio may vary slightly based on the potency of the garlic used, so adjust to taste. Keep in mind that dishes using garlic powder may mellow as they cook, so you should taste and adjust seasonings again before serving.
Ready to love your home again?
It helps the vampires away as well. Hi Katie hope your doing well 🙂
Keeps mosquitoes and flies out of the kitchen for a bit, too. Hi Dave! Always a pleasure to hear from you.
I read that you can put a few grains of rice in the storage jar with the garlic powder to help absorb moisture,this would be in place of silica.
That works great with salt in a shaker, so I bet it would work with garlic powder, too!
Will this work to make onion powder too?
It does! The trick with onions is getting them all evenly sliced. If you have a mandoline, that’s the best way. Then separate the rings, scatter them on the baking or dehydrator sheet so they don’t touch, and dry them. They’re done when they crumble to dust in your hands — but don’t let them turn brown! (That last bit’s the hard part.)