garlic

Prepare the garlic: Separate and peel the garlic cloves. Thinly slice into 1/8 inch pieces.
Dehydrator method:
Place garlic slices onto dehydrator racks without overlapping pieces.
Dry garlic in a food dehydrator from 100 to 130 degrees Fahrenheit until slices are bone dry. They should snap crisply in half rather than bending.
Once fully dried, place the garlic in a blender or food processor and blend until a fine powder is achieved. You can also use a mortar and pestle.
Use a fine mesh strainer to sift the blended powder before placing in storage container. If there are leftover hard bits remaining, return these to the blender or food processor and grind further into a powder.
Store garlic powder in an airtight container and use within one year. Store in the freezer or add a few grains of dry rice to prevent clumping.

Oven method: To dry garlic in the oven, peel and chop your garlic cloves (do not use a food processor for chopping, as it may make more of a sticky clumpy paste). Next, spread them in a thin layer on a baking pan covered with parchment paper. Bake at 140°F until it is completely crunchy dry, stirring and re-spreading the garlic bits every 30 minutes as you go. This method takes a few hours. Then proceed with grinding, sifting, and storage as above.