• Peel and thinly slice garlic.

Using Dehydrator:

• Layer sliced garlic on dehydrator trays. Heat at 105°F and dehydrate for 12-18 hours or until the garlic is completely dry and snaps easily. Low and slow is the key to avoiding cooking or baking the garlic. 

Using Oven:

• Layer sliced garlic on parchment lined baking sheet. Heat oven as low as yours will allow (do not exceed 140°F), low and slow is the key to avoiding cooking or baking the garlic. You can leave the oven door slightly open (insert a wooden spoon to hold door open a crack) with the fan on, or use convection setting to circulate the air. Dehydrate for 2-4 hours until garlic is crisp and dry and snaps easily.
• Grind dehydrated garlic in a blender, food processor, or coffee grinder for garlic powder, or crush in a mortar and pestle for garlic flakes. Store in an airtight jar. Lasts for up to a year!