In fact, the time to plant next year's garlic is just around the corner, October 15, here in the northern Rockies. In case you are now overrun with fresh garlic, here, I share with you our process for making dried garlic chips.
|What you need: two-week hanging dried garlic, plastic cutting mat, & sharp knife|
Separate cloves and peel. This part is pretty long and tedious. I recommend some good music or an audio book. Your fingers will become very sticky and all the papery skins will be gobbed up on your finger tips but persevere.
|Cut the hard ends off each clove. Peel away!|
When all cloves are peeled, start cutting the chips. The cloves can be cut either the long way or across. Slices should be about 1/8" thick for best results.
|Big fat slices ready to be dried|
Place slices on dehydrator racks and dry for about 12 hours. There is nothing quite like the aroma of drying garlic. Of course, you must be a dyed-in-the-wool garlic fan!
|Garlic chips stored with tomato chips in a sealed Ball jar|
Dried garlic, sweet peppers, and tomatoes last through the winter and into the next growing season if stored in covered jars in a dark place. The burst of flavor of re-hydrated veg is a welcome reminder of summer goodness. Garlic chips can either be used as is in soups, stir-fry, or accompanying rosemary and lemon in roast chicken. The chips can also be ground to a fine mist in an electric coffee grinder.
From my kitchen to yours! Enjoy...