Peel each of your shallots by slicing off the top, and peeling back the skin and the first thin layer.

Hold the root end of the shallot with your fingers tucked under your fist and slice the shallots with a sharp knife. Cut the shallots into whatever shape you would like to dehydrate them in - sliced or minced. If slicing, aim to get the pieces as thin as possible.

If your dehydrator has large holes on the tray, line each tray with a piece of parchment paper that is cut to fit it, OR use a fine mesh tray insert if your dehydrator has that option.

Spread the shallots out onto each tray in an even layer. For slices, I recommend separating the rings and spreading them on the tray. Whole slices will eventually dehydrate, but they take much longer.

Once your shallots are spread in a thin, even layer on each of the dehydrator trays, insert them into the dehydrator.

Set the temperature to 125ºF and dry for 10-24 hours, or until you can easily snap the largest pieces in half without them bending. Shallots that are completely dry will feel hard and make a sound when you break them in half. Whole, unseparated shallots will take longer to dry than the individual rings, as will minced shallots.

Conditioning: Transfer your dried shallot pieces to glass jars and secure them with a lid. Leave them on the counter out of direct sunlight and allow them to rest for 24 hours. Shake the jar once or twice if you can. After the 24 hours is up, check the jar for any clouding or signs of moisture. If there is none, you are good to either make shallot powder OR move your dried shallots into storage containers. If there is clouding, return them to the dehydrator to dry further and repeat the process until the conditioning step is passed.

Once your shallots are dried and ready for storage, transfer them to airtight storage containers, mylar bars, OR process into shallot powder for use in the kitchen.