Cup of Yum
1. Separate cloves from the bulb base. Use a sharp knife to remove the root end of each clove.

For dried garlic slices

Cup of Yum
1. Slice the cloves thin into ⅛ inch thick slices. You can cut them lengthwise or width wise.

For dried minced garlic

1. Add pieces to food processor. Process until you have small minces.
2. Pulse until garlic is fairly fine but not enough to turn it into a paste.

Using your commercial dehydrator

1. Lay processed garlic on parchment lined dehydrator trays in a single layer. Place the trays in the dehydrator.
2. Set heat to 100-110°F / 40°- 50°C, if your dehydrator has a temperature control.
3. Dry for 5-7 hours until they are dry enough to snap between you fingers. The most important thing is get all of the moisture out so that they don’t mold.

Using your oven

1. Lay processed garlic on parchment lined baking sheets in a single layer. Place the sheets in the oven.
2. Set heat to 100-110°F / 40°- 50°C, if your dehydrator has a temperature control.
3. Dry for 2-6 hours until they are dry enough to snap between you fingers. The most important thing is get all of the moisture out so that they don’t mold.
4. Allow the dried garlic to cool to room temperature. Then condition it. (Instructions in notes below).

How to make garlic powder

1. Once the garlic is dried and conditioned, grind the it with a food processor, blender, spice mill or coffee grinder. You can even use a mortar and pestle. This can take several minutes.
2. Sift the powder through a fine mesh strainer to ensure uniform pieces.
3. You can either use the large chunks of powder as granulated garlic or place them back in your food processor and continue to grind the pieces until they are finer.