There is a popular national grocery chain that makes a roasted garlic salt I cannot get enough of. I grind that garlicky salt over nearly everything I make. I was spending $3+ per each small grinder of salt for years before I had an epiphany and tried to make my own.
I grow my own garlic, so it made even more sense to make my own roasted garlic salt. Here is my easy method for making a small batch of DIY roasted garlic salt.
Yield: about 6 ounces
- 1 small bulb of garlic
- drizzle of olive oil
- 1/2 cup coarse kosher salt
Preheat oven to 375 degrees F. Slice off the top of one small bulb of garlic (seven to nine cloves).
Place the garlic on a sheet of foil and drizzle olive oil over the garlic, covering each clove. Wrap the bulb in foil to seal it completely and cook on a glass pan or baking sheet.
Bake 40 minutes.
Allow the roasted garlic to cool completely and remove the roasted garlic from the skins. Reserve in a small bowl.
Smash the garlic with a fork and slowly add in the salt. Mix together well.
Once thoroughly mixed, spread the garlic salt mixture out evenly on a parchment paper-lined baking sheet. Bake at 165 degrees F for 20 to 30 minutes, or until the salt is dry and flaky. Stir after 10 minutes. A food dehydrator can also be used for this step if you prefer.
Once cooled completely, break up the salt chunks with a fork and store the salt in an airtight container such as a glass jar. Store at room temperature, out of direct sunlight.
If you want a finer salt, gently blend it to your preferred consistency. You can also use a mortar and pestle to slightly break it down.
If the garlic cloves are larger than noted, you’ll need to bake the recipe longer until it’s fully dried.
Once baked, you can stir in dry herbs to alter the flavor of the salt, such as dehydrated onions, dried oregano, basil, ground pepper or chili flakes.