• Peel each of your garlic cloves, ensuring all of the papery skin is removed, as well as the tough root end.
• Slice the garlic cloves crosswise into very thin pieces (or you could mince each clove with a sharp knife if preferred).

Dehydrator method:

• If your dehydrator does not have a fine mesh tray line each tray with parchment paper or a silicone dehydrator liner.
• Place the garlic slices in an even, single layer on each dehydrator tray, ensuring that the slices are not touching each other.
• Set the dehydrator to 125ºF and dry for 6-12 hours, or until the pieces are brittle and easily break in half.
• Once the garlic has completely dried turn off the dehydrator and allow the garlic to cool completely to room temperature. You can do this overnight in the dehydrator (turned off and unplugged), or remove the trays to your counter where they will cool quickly.
• Place the completely cooled garlic slices into a glass jar with a lid, placing them in a cool, dry place out of direct sunlight for approximately 24 hours. Shake the jar several times during this period. This is called conditioning.
• If any condensation or fog appears in the jar, transfer the garlic back to the dehydrator and dry again until all pieces are brittle and it passes the conditioning test.
• Once the garlic has passed the conditioning test, transfer it in batches to a clean spice or coffee mill (dedicated to the purpose of grinding spices and powders) and grind until it forms a fine powder.
• Transfer the garlic powder to an airtight jar or container and store it for 2-6 months. Discard if there are any signs of spoilage. Clumping is normal with homemade powders, so you may have some after the initial few weeks or months. It’s still fine to use if clumping is the only issue.

Oven method:

• Set your oven to the lowest possible temperature, which should be approximately 140-150ºF (60-65ºC). You may need to check your manual to see how to configure the lower setting.
• Spread the garlic onto parchment-lined baking sheets in a single layer, with no garlic pieces touching.
• Dry for 4-8 hours, rotating the sheets several times to ensure even drying.
  Once the pieces are brittle and break easily, remove them from the oven and allow to cool to room temperature before transferring them to a jar for conditioning.
• Place the completely cooled garlic slices into a glass jar with a lid, placing them in a cool, dry place out of direct sunlight for approximately 24 hours. Shake the jar several times during this period.
• If any condensation or fog appears in the jar, transfer the garlic back to the dehydrator or oven and dry again until all pieces are brittle and it passes the conditioning test.
• Once the garlic has passed the conditioning test, transfer it in batches to a clean spice or coffee mill (dedicated to the purpose of grinding spices and powders) and grind until it forms a fine powder.
• Transfer the garlic powder to an airtight jar or container and store it for 2-6 months. Discard if there are any signs of spoilage.