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dehydrator, oven, air fryer

Follow this simple guide to learn how to dehydrate garlic (minced or sliced) in a dehydrator, oven, and air fryer.

Let’s get started!

Drying garlic helps to save freezer and storage space for a long term preservation solution that is simple to grab and use any time of the year.

Using A Dehydrator

To prepare garlic for dehydrating, start by gently removing any excess papery outsides and debris. Avoid getting the garlic wet at this point.

Arrange the garlic in a single layer on your dehydrator sheet.

Set your dehydrator. Larger pieces will take longer to dehydrate.

Best Types of Garlic to Dry

Best Types of Garlic to Dry

According to DryingAllFoods.Com, some of the best types of garlic to store and dehydrate include Wight, Silverskin, Ivory, Elephant, Cristo, and Creole varieties.

Using An Oven

Arrange the minced/sliced garlic in a single layer on a parchment lined baking sheet or line your cookie sheet with a jerky mat to elevate it and allow for a bit more airflow.

Place the garlic in the oven at the temperature outlined in the recipe for around three hours or until fully dry.

Air Fryer

Arrange the garlic in a single layer in your air fryer basket. I use these jerky mats for SO many things in the kitchen including anytime I am dehydrating small pieces of produce in my air fryer.

Set your air fryer to the dehydrate setting OR as close to 135°F as possible. Air fry the garlic for the time specified, checking for doneness after 2 hours.

Garlic should be hard/brittle, slices will break in half and there will be no signs of moisture. Fully cool the garlic for 30 minutes at room temperature by removing it from your baking sheet and transferring to a cool plate or counter top.

Store dehydrated garlic in an airtight container (I love mason jars for this) in a dry, dark place. Dehydrated garlic will store for up to six months before the flavor and texture starts to degrade. I have dried, minced garlic that is 12+ months old and still delicious!

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According to DehydratedVeg.com, dehydrated garlic has a ton of benefits including positive influences on cholesterol and blood pressure. It is also more concentrated in a smaller amount- saving room and giving you a shelf stable product.

Is dehydrated garlic as good as fresh garlic?

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Once you have the dried minced garlic, place it into a blender or spice grinder and pulse until it reaches a fine powder consistency. You may need to scrape down the sides of the blender or grinder to ensure even grinding. Once you have the desired texture, transfer the garlic powder to an airtight container for storage.

How To Make Dried Garlic Powder

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Start by gathering dried minced garlic (or dried sliced garlic) and coarse sea salt. Combine the two ingredients in a ratio of 1 part dried minced garlic (or sliced) to 3 parts salt or adjust according to your taste preference. Place the garlic + salt into your food processor, spice grinder, or blender and pulse until it is finely ground. Pulse one or two more times to fully incorporate the two ingredients.

How To Make Garlic Salt