How to Make Garlic Powder and Onion Powder at Home (So You Don’t Spend More!)
If you’re tired of paying extra for tiny jars of garlic powder and onion powder at the store, you’re not alone. These pantry staples are incredibly easy to make at home, and doing so can save you money, reduce waste, and even result in better flavor.
Whether you’re looking to preserve excess garlic and onions, cut down your grocery bill, or just enjoy the satisfaction of homemade kitchen essentials, this guide is for you!
Why Make Your Own Garlic and Onion Powder?
- Cost-effective: Store-bought powders can be overpriced for what you get.
- No additives or preservatives: Just pure, real ingredients.
- Long shelf life: When stored correctly, homemade powders can last for months.
- Stronger aroma and flavor: Freshly made powders often taste more potent than pre-packaged ones.
How to Make Garlic Powder at Home
Ingredients:
- Fresh garlic bulbs (as many as you like)
Instructions:
- Peel the Garlic
Separate the cloves and remove all the papery skin. - Slice Thinly
Slice each clove into thin, even pieces. The thinner, the faster it dries. - Dry the Garlic
You have three options:- Dehydrator: Dry at 125°F (52°C) for 6–8 hours until completely dry.
- Oven: Place slices on a baking tray and bake at the lowest temp (around 150°F or 65°C) for 4–6 hours, flipping occasionally.
- Air drying: Place in a dry, well-ventilated area for several days (only works in dry climates).
- Grind into Powder
Once the garlic is bone dry and brittle, grind it in a blender, spice grinder, or coffee grinder until fine. - Store It
Pour the garlic powder into an airtight container and store in a cool, dry place.
How to Make Onion Powder at Home
Ingredients:
- Yellow, red, or white onions
Instructions:
- Peel and Slice
Remove skins and slice the onions into thin, even rings or strips. - Dry the Onions
- Dehydrator: Dry at 125°F (52°C) for 6–8 hours until fully crisp.
- Oven: Use the lowest heat (ideally with the oven door slightly open) for 5–7 hours.
- Air drying: Works best in low-humidity environments.
- Grind into Powder
Once dry, use a grinder to turn them into a fine powder. - Sift & Store
Sift out any larger pieces and store in an airtight container away from heat and light.
Tips for Best Results
- Avoid moisture: Any leftover moisture can cause spoilage.
- Label your jars: Especially if you make both garlic and onion powder!
- Use silica packets or dry rice in the jar to absorb moisture.
- Store in glass spice jars for freshness and aesthetics.
How to Use Your Homemade Powders
- Season meats, veggies, soups, and stews.
- Add to sauces, dips, or dry rubs.
- Sprinkle on popcorn, roasted nuts, or homemade snacks for extra flavor.
Final Thought
Making your own garlic and onion powder is simple, affordable, and empowering. You don’t need fancy tools—just time and a little effort. Once you try it, you’ll never want to go back to store-bought!
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