Step 1

Peel the garlic cloves. Use your hands, or shake in a sealed container to loosen skins.

Step 2

Slice thinly and evenly, about 1/16–1/8 inch thick.

Step 3

Dry the slices:– Dehydrator: Dry at 110ºF (43ºC) for a slower, more nutrient-preserving process (may take up to 12 hours or more), or use 150ºF (66ºC) for a faster dry (4–6 hours). Garlic is ready when it’s completely dry and snaps cleanly.–Oven: 130–150ºF with the door slightly open, for 4–6 hours.– Air-dry: 2–3 days in a warm, sunny, well-ventilated spot, laid out on a clean towel or tray.

Step 4

Cool fully, then grind into powder using a spice grinder or blender.

Step 5

Sift to remove any coarse bits and store in an airtight jar.