Dehydrated Garlic Flakes (and how to make garlic powder)
It’s that time of the year. The garlic crop has been pulled out of the ground over Summer. The bulbs have cured and we’re now preparing for the cold season ahead. We have quite a long garlic growing season here in the central west. I usually plant my garlic cloves around April and pull them out around the new year. Once cured, the biggest of the garlic bulbs will be put aside for planting the next growing season, most will be used fresh and the remaining will be preserved for the Winter in the form of dehydrated garlic flakes and homemade garlic powder.
I started dehydrating garlic about 5 years ago. As a slow cook, I found that by July, in peak slow cooking season, the garlic in our supermarkets all turned to imported produce and the quality wasn’t that great. And so by growing my own backyard garlic and turning it into dehydrated products like garlic powder, I have access to good quality garlic all year round.
Ps, don’t just think the bulbs of garlic are the only bit from the garlic plant that you can use. Garlic scapes (the flower buds before they bloom) are an early Summer treat that is delicious in salads, stir-fried, and made into things like garlic scape pesto. They can also be dehydrated!
What you’ll need to dehydrate garlic
- A food processor with a 2mm slicing disc attached. You can also use a mandoline or a paring knife. If you have a food processor, it will make slicing the garlic cloves an easy and quick job
- A food dehydrator is the easiest way dry garlic. Alternatively, the dehydrating process can also be created using an oven at the lowest temperature
- A lot of garlic. If you are going to dehydrate garlic, you may as well make it worthwhile and completely fill up your dehydrator.
- A glass jar (or six) depending on how much you dehydrate.
How to dehydrate garlic in a dehydrator
- Separate each garlic bulb into cloves. Peel each clove of garlic of its outer skin.
- Assemble your food processor with a 2mm slicing disc. Slice all of the cloves into thin slices. If you are using a mandoline, aim for relatively uniform pieces.
- Lay all the garlic slices in a single layer onto dehydrator trays.
- Turn the dehydrator on to 60 degrees C and leave to dry for 8-10 hours until there is no moisture left and the garlic slices snap when broken.
- Once cool. store in an airtight container or glass jar for up to 12 months.
Wondering how to use dehydrated garlic? Here are a couple of ways…
Everywhere you would use fresh garlic cloves. I throw spoonfuls of dried garlic into slow-cooked dishes like this slow-cooked beef and red wine ragu when fresh garlic is out of season.
I love to create my own spice rubs, like this Greek Spice Rub. It’s a great way to flavor Roast Chicken or other meat products simply with a little olive oil and a sprinkle of a spice blend.
Create an easy-to-use garlic salt by combining 1 part garlic, and 3 parts sea salt flakes. I also add a little dried parsley to the mix.
Add a few garlic flakes to your next homemade salad dressings for a bit of added flavor. I throw a few flakes into the oil/vinegar mixture to allow the garlic to infuse the dressing.
A bit about dehydrators…
With the right equipment, the dehydration process is one of the easiest ways to preserve fresh produce. Dehydrating is the process of removing all excess moisture, at a constant, low temperature, from the fresh produce While you can totally dehydrate citrus in the oven, I find a simple dehydrator is super easy to use and gives a tasty, consistent result.
My dehydrator is a Fowlers Vacola ultimate dehydrator. I’ve also used the Cuisinart dehydrator. It’s a really good entry-level option. It’s a bit smaller than my Fowlers Vacola, but it works really well and is a great option if you are just starting out. If you’re looking for the best dehydrator, the Excalibur Dehydrator is generally known as the best in its class.
How long do dehydrated garlic flakes last?
As a general rule, I get at least one year’s shelf life from my dehydrated garlic flakes if they are dried correctly and stored in a cool dry place. While they can last longer and even a couple of years, the garlic will start to lose its potency over time. preserving jars out of direct sunlight.
Ok, so let’s take it a step further and make your own dehydrated garlic powder
To make the best garlic powder from your dehydrated garlic chips, you need to grind up the dried, garlic flakes. You can do this in a couple of ways. In seconds, a good blender will turn your garlic flakes into a fine powder. My Vitamix pulverizes garlic granules in seconds! A spice or coffee grinder will also give a similar result.
Alternatively, a little elbow grease and a mortar and pestle will do the same job. It might just take a little longer before your garlic flakes become ground garlic powder!
Preserving this season’s harvest? Here are a few more recipes you might like…
- Lemon and Passionfruit Curd
- Balsamic Fig Jam
- Slow Roasted Tomatoes
- 5 reasons why you need to dehydrate citrus this winter (and how to do it!)
- Why every cook should grow their own garlic
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Dehydrated Garlic (and how to make garlic powder)
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 1 Jar
- Category: Preserving
- Method: Dehydrating
- Cuisine: Australian
Description
Tires of sub-par tasteless, imported garlic in the colder months? Here’s how to make homemade dehydrated garlic cloves and garlic powder and have year-round garlic for all your cooking needs.
Ingredients
- Lots of garlic cloves
Instructions
- Separate each garlic bulb into cloves. Peel each clove of garlic of its outer skin. Assemble your food processor with a 2mm slicing disc.
- Slice all of the cloves into thin slices. If you are using a mandoline, aim for relatively uniform pieces.
- Turn the dehydrator on to 60 degrees celsius and leave to dry for 8-10 hours until there is no moisture left and the garlic slices snap when broken.
- Store in an airtight container or mason jars for up to 12 months.
Notes
Generally, I get at least one year’s shelf life from my dehydrated garlic flakes if they are dried correctly and stored in a cool dry place in preserving jars out of direct sunlight.
Love this idea! Can’t wait to try it on the weekend