Let the dried garlic cool completely.
Blend it until it becomes a fine powder.
Store in a clean, dry jar.
3. Prepare the onions
Peel the onions.
Slice them into thin strips.
Spread them evenly on a parchment-lined baking tray.
Bake at 160°C (320°F) for about 50 minutes, until fully dehydrated.
4. Blend the onions
Let the dried onions cool completely.
Blend until you get a fine powder.
Transfer to a separate clean jar.
Storage
Store both powders in airtight glass jars.
Keep in a cool, dry place away from moisture.
They last for about 1 month.
Tips
Make sure the garlic and onions are completely dry before blending, otherwise they will clump.
You can sift the powder for a finer texture.
Always use dry spoons when taking from the jar to prevent moisture damage.
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