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 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.
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.
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!
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.