There’s something incredibly satisfying about making your own kitchen staples from scratch – and homemade garlic and onion powder is no exception. Not only is it a great way to preserve extra produce or use up those last few cloves and bulbs, but the flavor is far richer than what you’ll find on a grocery store shelf. With just your oven and a good drying rack – like the Lehman’s Oven/Sun Food Drying Rack – you can easily make your own flavorful powders to stock your pantry.
For this task, I used the Lehman’s Oven/Sun Food Drying Rack. Its slatted wooden design promotes excellent airflow, which is key for even drying. With multiple removable trays, it fits right into a standard oven or can be used outdoors in the sun during warm months. This flexibility makes it ideal for homesteaders, gardeners, or anyone who wants to cut back on waste and take control of what’s in their food.
Steps for Making Garlic and Onion Powder
To get started, choose fresh garlic cloves and firm onions. Peel away any outer skins and trim the ends. The key to successful dehydration is cutting the slices evenly and thinly – about 1/8 to 1/4 inch thick is ideal. If your slices are too thick, they’ll take longer to dry and may not grind well later on. Once your produce is prepped, lay it out in a single layer on the drying rack. One of the many benefits of the Lehman’s rack is that you can use several trays at once, maximizing your oven space and allowing for better air circulation between layers.
Next, set your oven to its lowest temperature. The drying rack isn’t recommended above 140 degrees, so I use my oven light which is around 110 degrees. Garlic typically takes 3 to 7 hours to fully dehydrate, while onions may take 3 to 8 hours, depending on thickness and moisture content. I dried mine for 9 hours because my oven doesn’t go below 150°F, so it will take a little bit longer to dry with just the light. Check every hour or so, flipping slices if needed and rotating the trays for consistent results. You’ll know they’re done when the slices are completely dry and snap easily when bent – no moisture, no bend.
After the slices have cooled to room temperature, it’s time to turn them into powder. A spice grinder or clean coffee grinder works best for small batches. Process the dried garlic or onion slices in small amounts until they’re finely ground. If you want an ultra-smooth powder, you can sift the ground mixture and regrind any coarse bits that remain. At this stage, your kitchen will smell amazing – and your seasoning will taste even better.
Once your powder is ready, store it in airtight glass jars like mason jars. Be sure to label the jars with the date and contents. Properly stored in a cool, dry place, your homemade garlic and onion powder will stay fresh and flavorful for up to a year. I use my mason jar vacuum sealer to extend the shelf life of the jars I’m not currently using.
How to Season Your Meals
Using your homemade powders is easy and fun. Add them to soups, stews, dry rubs, salad dressings, marinades, or anywhere you’d use store-bought seasoning. They’re especially helpful in quick weeknight meals when you don’t have time to chop fresh ingredients. A good rule of thumb: 1/8 teaspoon of garlic powder equals one fresh clove. The flavor from your homemade version will likely be stronger than what you’re used to – so start small and adjust to taste.
Making garlic and onion powder from scratch is not only simple, it’s incredibly rewarding. You reduce food waste and know what is in your food. I wanted to dip my toes into food preservation, and this drying rack makes the whole process smoother by offering a sturdy, efficient setup for oven-drying. It’s a worthwhile investment for anyone who wants to explore food preservation or add homemade touches to their spice cabinet.
With just a little time and a few simple ingredients, you can create pantry staples that are healthier, more flavorful, and made with pride. Whether you’re drying garden extras or prepping for winter, homemade garlic and onion powders are a practical and delicious way to make the most of what you have – right from your own kitchen.
