How to Dehydrate Garlic (And Make Garlic Powder at Home)

To dehydrate garlic and turn it into powder, I like to peel and slice the cloves, then dry them at 125°F until crisp. Afterward, I grind it into a powder and store it in an airtight jar with a desiccant pack.

Garlic powder is definitely a must-have pantry staple that tastes better when you make it yourself. It costs less, stores well, and lets you avoid fillers or anti-caking agents. But dehydrating garlic does come with its own quirks—like fighting off strong smells, avoiding mold, and knowing when it’s dry enough to store. Here’s how to do it right from start to finish.

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🌎 Step-by-Step: How to Dehydrate Garlic

1. Prep the Garlic
   • Use firm, blemish-free heads.
   • Peel the cloves completely (a silicone roller or smashing with a knife helps).
   • Slice thinly, 1/8″ or less, for even drying. You can also mince, but slicing dries more evenly.
2. Optional Pretreatment
   • Blanching garlic in boiling water for 1 minute helps reduce strong odors during drying and improves color.
3. Dry at 125°F (52°C)
   • Spread slices in a single layer on dehydrator trays. Leave space between pieces.
   • Dry time: 6–12 hours, depending on humidity and slice thickness.
   • Use a fan-ventilated setup. Garlic off-gassing can be intense—a garage or porch setup works best.
4. Test for Doneness
   • Garlic is fully dry when slices snap cleanly and feel crisp. If they bend or feel rubbery, keep drying.
   • Cool fully before storing or grinding.

🌿 Turning Garlic Into Powder

• Grind dry garlic slices in a coffee/spice grinder or blender until you reach a fine consistency.
• Let the powder rest for a few minutes to settle any heat or moisture.
• Store in a clean, airtight glass jar with a desiccant pack or silica gel to prevent clumping.

Tip: Garlic powder clumps easily. If storing long term, keep a piece of uncooked rice in the jar or vacuum seal the container.

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🧹 Storage and Shelf Life

• Room temp in pantry: 6–12 months (if fully dry and sealed)
• Vacuum-sealed or Mylar + O2 absorbers: Up to 2 years or more

For best results, keep garlic powder out of the fridge. Moisture swings can cause clumping and spoilage.

If you’re looking for more guidance on safe storage, check out our article: How to Store Dehydrated Food for Maximum Shelf Life

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⚡ Related Reads

• Why Did My Dehydrated Food Turn Brown (or Go Moldy)? 🔎
• How to Tell When Dehydrated Food Is Fully Dry ✔

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🔧 Final Tips

• Dry garlic outdoors or near a vent to keep the smell from lingering.
• Condition if storing whole slices: Place in a jar for a week, shake daily to check for condensation.
• Don’t use garlic with any green sprouting—the taste will be bitter.

Done right, homemade garlic powder is strong, shelf-stable, and far better than the store-bought stuff. And once you do it, you’ll probably never go back.

Thanks for stoppin’ by!

Jelly Grandma

👉 Want more tips like this? Check out 8 Beginner Tips for Dehydrating Food – Avoid the Common Mistakes for everything from drying gear reviews to pantry storage hacks.