Dehydrator recipes
Dried garlic slices in a dehydrator
A strongly flavoured dry ingredient for soups, sauces and homemade mixtures.
Choose fresh firm undamaged cloves, peel them, cut them to the supported thickness, dry with the process shown below until crisp, then cool completely before packing.
This method is for sliced garlic. Finely chopped garlic needs a different drying process.
- Slice thickness
- 6.35–6.35 mm
Ingredients
- fresh garlic cloves 700 g
Preparation
- Select fresh firm cloves without mould, shoots or bruised areas.
- Separate and peel the cloves, then dry the surface if a quick rinse was needed.
- Cut each small clove in two, then make even slices from the larger cloves using the thickness in the process facts.
- Arrange the garlic in one layer on clean trays without overlapping pieces.
Drying steps
- Set the dehydrator to the supported temperature and leave clear airflow between trays.
- Dry within the supported time range, checking the actual condition rather than trusting the timer alone.
- Remove the batch when a slightly cooled slice is crisp throughout, with no soft or damp centre.
- Cool the garlic completely in a dry place before moving it to a clean closed container.
120–180 minutes
Temperature
- Dehydrator stage: 60 °C / 140 °F
How to check doneness
A slightly cooled slice should be crisp through its full thickness, with no soft centre or visible moisture.
Safety first
Do not pack warm or still-soft garlic. Drying also does not make garlic safe for long room-temperature storage in oil.
Cooling and storage
Cooling
Keep fully cooled garlic in a tightly closed container in a dry dark place; if condensation appears, return the whole batch for further drying.
Serving ideas
Add the slices to soups and stews, or grind a small amount immediately before use.
Compatible WetAir models
Sources
Frequently asked questions
Can large cloves be dried whole?
No. This process cuts large cloves to the supported thickness so the centre dries with the edges.
Is the timer alone enough to finish drying?
No. Time is a planning range; a crisp slice with no soft or damp areas confirms the endpoint.
When can the garlic be packed?
Only after it has cooled completely and no condensation forms in the container.