Step by Step Instructions

1. Wash the leeks thoroughly. Leeks often hold soil between their layers, so rinse them well in a large bowl of cold water. Separate the layers if needed.
2. Dry the leeks. Pat them dry with a clean tea towel. Removing excess water helps them dehydrate faster and more evenly.
3. Slice the leeks thinly. Use both the white and green parts. The thinner you slice them, the faster they will dry.
4. Dry in a dehydrator or oven. Spread the sliced leeks in a single layer. Dry at 50–55°C / 120–130°F in a dehydrator for 6–12 hours, or use your oven at the lowest possible temperature with the door slightly open.
5. Check for dryness. The leek pieces are ready when they are completely crisp and brittle. They should snap easily and feel dry all the way through.
6. Blend into powder. Let the dried leeks cool completely, then blend them in a spice grinder, blender, or food processor until fine.
7. Store in a jar. Transfer the leek powder to a clean airtight jar and store it in a cool, dry place away from direct sunlight.