Air-Fryer Garlic Powder: Diy Homemade Seasoning

Making garlic powder in an air fryer is a great way to save space and add flavour to your cooking. It's also a good way to use up leftover garlic and save money on buying garlic puree, minced garlic, or powder. The process is simple: peel and slice the garlic cloves, place them in the air fryer at a low temperature for several hours, and then grind the dried garlic into a powder. You can use either a mortar and pestle or a coffee grinder for this last step. The powder can be stored in an airtight container and will last for up to a year.

Slicing the garlic

To begin, peel the garlic cloves. You can use a mandoline or a sharp knife to slice the garlic. Try to make the slices as uniform in size as possible. They don't have to be precise, but the closer you can get them in size, the better. This will help them to dehydrate at the same rate.

Once you have your peeled garlic cloves, simply slice them into medium slices. The slices don't have to be perfect, just try to get a bunch of medium-sized slices from your cloves. If you are using a mandoline, be careful to protect your fingers while slicing.

If you are using a food processor to shred the garlic, you can skip the slicing step. Simply peel the garlic cloves and put them into the food processor. It will take about 5 minutes to shred the garlic this way.

After slicing, you will place the garlic slices onto the dehydrator trays or a small pan if you are using an air fryer. If you are using a Ninja Foodi, you can use the racks provided and line them with parchment paper to prevent the garlic from falling through.

Remember, the key to successful garlic powder is uniform slicing to ensure even drying. So take your time and try to get those slices as even as possible!

Air fryer settings

To make garlic powder in an air fryer, you will need to adjust the settings on your air fryer to dry out the garlic.

First, peel and slice your garlic cloves. The slices should be medium-sized and as evenly cut as possible to ensure they dry at the same rate. Next, place the sliced garlic in a small pan. Preheat your air fryer to 100° Celsius or 212° Fahrenheit for 5 minutes. Place the pan of garlic into the air fryer and set the timer for 20 minutes. Stir the garlic every 10 minutes to prevent it from sticking to the pan. Repeat this process up to 10 times, or until the garlic is dry. This may take up to 3 hours and 20 minutes in total.

You will know the garlic is ready when it turns a light brown colour and is firm. Allow the air fryer to cool for 5 to 10 minutes before removing the pan. Once the garlic is cool, grind it into a powder using a coffee grinder, mortar and pestle, or blender.

Dehydrating the garlic

Firstly, prepare the garlic cloves by peeling and slicing them. It is important to slice the garlic cloves into medium-sized pieces, aiming for uniformity in size. While precision is not necessary, keeping the slices relatively even will help them dry at a similar rate.

Next, place the sliced garlic cloves into a small pan or onto the air fryer's dehydrator shelves/racks. If using a pan, ensure it is suitable for an air fryer. If your air fryer has a dehydrator setting, you can use the dedicated shelves or racks for more efficient drying.

Before placing the garlic in the air fryer, preheat the appliance. Set the temperature to between 100°C (212°F) and 135°C (275°F). The exact temperature and drying time will depend on your air fryer's settings and the quantity of garlic you are dehydrating. As a guide, drying times can range from 4.5 hours to 9 hours, and you should stir the garlic or rotate the shelves every 10 minutes to prevent sticking and ensure even drying.

During the dehydration process, keep an eye on the garlic. You will know it is ready when it is hard, dry, and light brown in colour. The garlic should snap in half or break when force is applied. This indicates that the moisture has been removed, and the garlic is ready to be ground into powder.

Once the garlic is fully dehydrated, remove it from the air fryer and allow it to cool completely before grinding. It is important to ensure that the garlic is entirely dehydrated before storing it, as any remaining moisture can lead to mould.

In summary, dehydrating garlic in an air fryer is a straightforward process that involves slicing garlic cloves, placing them in the air fryer, drying them at the appropriate temperature, and ensuring even drying by stirring or rotating the shelves. By following these steps, you will successfully dehydrate your garlic, preparing it for the final step of grinding it into homemade garlic powder.

Grinding the garlic

There are several methods for grinding the dehydrated garlic into a powder. One method is to use a mortar and pestle. This method is more time-consuming but allows for better control over the size of the grind. If you are short on time, a coffee grinder can be used to make garlic powder quickly. However, it is recommended to use a grinder specifically for herbs and spices, rather than one used for coffee beans, to avoid unwanted flavours.

A food processor can also be used to grind the garlic, but it may not achieve a fine enough powder. A blender, such as the individual single-serve cups that come with some blender sets, can also be used to grind the dehydrated garlic into a powder.

Once you have ground the garlic into a powder, it is important to ensure it is completely dehydrated before storing. Storing garlic powder that is not fully dried can cause mould to develop. To prevent clumping, you can add a few grains of rice to the powder. Store the garlic powder in an airtight container in a cool, dry place, such as a spice cabinet or pantry. Properly stored garlic powder can last for up to two years, but it likely won't last that long if you're a garlic lover!

Storing the garlic powder

Once you've made your garlic powder, it's important to store it properly to ensure it stays fresh and potent. Here are some detailed, step-by-step instructions on how to store your homemade garlic powder:

• Ensure it's fully dehydrated: Before storing, make sure your garlic powder is completely dry. Any moisture left in the powder could lead to mould growth. Give it enough time to cool down and reach room temperature before transferring it to a storage container.
• Choose an appropriate container: Store your garlic powder in an airtight container, such as a glass bottle or a mason jar. Avoid using plastic containers, as garlic can absorb odours and flavours from plastic.
• Add absorbers: To help maintain dryness and prevent clumping, add a few grains of rice, or silica gel packets, to the container. The rice or silica gel will absorb any excess moisture, keeping your powder clump-free.
• Label the container: Label your container with the date and contents. This will help you keep track of how long you've had the garlic powder and when it might be time to make a new batch.
• Store in a cool, dark place: Garlic powder should be stored in a cool, dry, and dark place, such as a pantry or spice cabinet. Avoid storing it above your oven or in direct sunlight, as heat and light can cause it to lose potency and flavour over time.
• Use within a reasonable time frame: Homemade garlic powder can last for up to a year or two if stored properly. However, for the best flavour and potency, it's recommended to use it within six months to a year. The longer it sits, the more mellow the flavour becomes.

Some additional tips:

• If you plan to use your garlic powder frequently, keep the container close to your main cooking area for easy access and inspiration.
• For a decorative touch, you can store your garlic powder in a small, labelled glass jar on your kitchen counter or spice rack.
• If you find yourself with an abundance of garlic, you can always make a larger batch of garlic powder and store the extra in an airtight container in the freezer. Frozen garlic powder can last for several years.

Frequently asked questions