Best 4 Oven Dried Onion Garlic Flakes Recipes

HOW TO MAKE GARLIC FLAKES

Steps:

• Peel the garlic cloves.
• Slice the peeled garlic using a garlic slicing tool, mandoline, or a sharp knife. Try to keep the pieces even in thickness and no thicker than 1/8 inch at absolute maximum, 1/16 inch if you can manage it.For dried minced garlic you can use a food processor/chopper for just a few seconds to roughly chop the garlic or mince the garlic by hand with a sharp knife.
• Lay the garlic slices/ mince onto the dehydrator trays, making sure that they are in a single layer. The more space between the pieces, the quicker they will dry.Dry in the dehydrator at 66ºC/150ºF for 6-8 hours (if high humidity, around 80%) or 4-6 hours (if low humidity).To check if they're ready, pick one up. If it's bendy at all, then it's not ready. If it snaps, then it's ready.
• Spread the garlic over parchment-lined baking sheets, making sure the pieces don't touch.Place the trays in the oven at the lowest temperature your oven goes to. It's best if it's between 54-66ºC/130-150ºF. If your oven doesn't go as low as that, then choose the lowest temperature and prop open the door a few mm's with a wooden spoon, to allow the steam to escape as the garlic dries and help the process along.Check the garlic every hour (it takes 4-6 hours for me at 66ºC/150ºF) and remove it from the oven when it is either dry and snappable or at the very least barely bendy and lightly golden. It will continue to crisp up as it dries on the baking sheet.Once cool, it should snap rather than bend. If not, then it'll have to go back into the oven again.
• You can place the garlic pieces on a cloth or paper-lines baking sheet. I prefer to use a kitchen cloth.Leave in a well-ventilated area, even better if it's next to a window that gets plenty of sunshine. This is best for warmer, non-humid climates, as the weather and humidity will affect the amount of time they take to dry completely.
• Turn over the garlic a couple of times. This will help speed up the drying process and stop them from sticking to the cloth/tray.
• This method can take between 2-3 days based on the garlic slices' thickness, the weather, and the humidity.
• Store the homemade garlic flakes in airtight containers like glass jars, and keep them in a cool, dry, and dark location - like a cupboard.The flakes will keep well indefinitely in an airtight jar in your kitchen, as long as it remains dry. You can also place some uncooked rice or beans into the container, which will absorb excess moisture and stop them from clumping. They're best when used within the first year, though, as the flavor will deteriorate after that, I've found.

HOME MADE ONION POWDER & DRIED ONION BITS (FOR GARLIC TOO) !!!

Steps:

• 1. Preheat oven to 150 degrees. (or use a food dehydrator).
• 2. Spread the very finely minced onions out on baking sheets. Place in the oven and Scrape and loosen the onion bits several times as they are drying. (Humidity and the amount of moisture in the onions is what will determine how long it takes them to dry, so I am not giving a time... other than hours).
• 3. The onions are dry when you can easily crumble the minced pieces with your fingers. Remove from oven. Let cool.
• 4. When completely cooled, place half of the onions into an airtight container until you have a recipe that calls for dehydrated onions.
• 5. Grind the remaining onion bits by hand or using a spice grinder, coffee grinder or food processor. Take the ground onion powder and store it in an airtight container until needed.
• 6. ****The amounts that you get depends on the size of the onions and moisture content of them. *** This is a great recipe to start in the evening or very early in the morning when you don't need to use your oven. *** I also do this with green onions to make chives.

DRIED ONION FLAKES & SALT

Steps:

• ONION FLAKES.
• mince onions.
• boil for 2 to 3 minutes.
• cool in cold water.
• dry on paper towel.
• place on oven tray and dry in a slow oven until dry.
• Store in airtight containers once completely dry and cold.
• Add to soups and stews while dry, but for salads, rehydrate by soaking in boiling water for a few minutes. Once dry, they can be crushed as finely as desired.
• ONION SALT.
• measure out 4 TB dried onion and 2 tb unrefined coarse salt.
• if the onion has any moisture in it at all, some of the mixture will have to be scraped from the sides of the blender with a rubber spatula.
• store in a small jar, tightly sealed.

THE MOST EASY AND DELISH MEATLOAF EVER!

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).