Spread the garlic skins on a tray

• Collect the papery skins left after peeling the garlic
• Spread them in a single layer on a baking tray

Bake the skins

• Bake at 175 °C until completely dry and crunchy

Grind into powder

• Crush the crunchy skins in a mortar and pestle
• Alternatively grind them in a blender or coffee grinder
• Keep grinding until you get a fine powder

Store the garlic powder

• Transfer the powder to an airtight jar