Roast the garlic and shallot (first attempt)

• Peel the garlic and the shallot.
• Season everything with some of the rosemary salt.
• Seal tightly with foil.
• Roast in the oven at 375°F (190°C) for one hour.

Blend and dehydrate the roasted mixture

• Combine the roasted garlic and shallot in a food processor with coarse salt.
• Blend until combined.
• Spread the mixture out onto a lined baking sheet.
• Dehydrate at 200°F (95°C) for one hour.

Note: this method failed

• One hour was nowhere near long enough.
• Even after almost 5 hours it was still a mushy, burnt mess.
• Lesson learned: super thin and low and slow is the way to go.

Slice the garlic paper-thin

• Using a mandolin on the lowest setting, slice the garlic as thinly as possible.

Dehydrate low and slow

• Spread the thin garlic slices on a dehydrator tray or lined baking sheet.
• Dehydrate at 125°F (52°C) for 12 hours, until the slices turn into dry garlic chips.

Crush into powder

• Crush the garlic chips in a mortar and pestle.
• Grind until you get a pure, completely unadulterated garlic powder.
• Store in an airtight jar.