Got a bag full of fresh ginger that you want to store for later? Try this easy Air Fryer ginger powder recipe. Who knew making your own dried ginger at home without turning on the oven was this easy?
If you haven't guessed that already, making dehydrated herbs and spices, and crafting herbed salts is kind of my thing. I've been dabbling in a LOT of these recipes, trying to perfect the art of preserving these fresh foods for months.
Recently, I picked up a huge batch of ginger to make my turmeric ginger honey, but I had some leftover that I really wanted to use up. And that's when I thought of drying it up using my Air Fryer.
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What's So Great About the Recipe?
If you don't have a dehydrator or just find the idea of dehydrating a fresh fruit or veggie daunting, you'll love the simplicity of this recipe.
It's also such an easy and effortless recipe, and a great way to use up your leftover ginger too.
Recipe Ingredients
Fresh ginger: You'll need fresh ginger root for this recipe. Choose one that doesn't have any soft spots and is nice and firm.
See recipe card for quantities.
How to Make Ginger Powder in Air Fryer
Wash and scrape the peel off the ginger root using the edge of your spoon.
Cut the ginger into thin slices and pat them dry, removing as much moisture as you can. Arrange them in your Air Fryer basket.
Air fry the ginger for 20-30 minutes until they look like this, and are brittle.
Transfer them to a spice grinder or a blender jar and blitz for a few minutes.
Stop once the ground ginger reaches this texture.
Pass the ground ginger through a sieve to remove any bigger chunks.
How to Store the Ginger Powder
You can store your homemade ginger powder in an airtight container at room temperature for months. Just make sure you store it in a cool and dark place, away from sunlight, and close the lid on the container right away after you use the powder to keep the moisture away.
Tips & Tricks to Nail the Recipe
- Make sure you allow the ginger to cool down completely before you grind it. Not letting it cool down will cause the ginger to clump when it is processed.
- Slice the ginger into thin slices to help it dry up quickly. Try to keep the slices as even as you can, to ensure that they all dry up at the same time.
- Keep an eye on the ginger at the 20 minute mark. Overcooking it in the Air Fryer can cause a risk of it burning.
- If despite air frying, the ginger hasn't crisped up as you want it to, pop the slices in the freezer for sometime until they're solid, and then grind them.
How to Use Ginger Powder
You can use dried ginger powder for pretty much any of your recipes. It's the perfect replacement for your bottled dried ginger that you get at a supermarket.
I always end up using it to make my ginger mango chutney or my turmeric ginger honey whenever I don't have fresh ginger at hand. You can also use it with other spices and make some homemade chaat masala if you want to.
Recipe FAQs
You absolutely can! If you don't have an Air Fryer, just arrange the sliced ginger on a baking sheet lined with parchment paper and pop it into an oven preheated at the lowest setting. You'll need to bake this for anywhere between 3-4 hours.
The best way to check if the ginger is ready is to press on it and try to break it. If it is brittle enough to snap easily, it is ready. If its still quite bendy, it needs a little more time in the Air Fryer.
Related Recipes
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If you tried this homemade dried ginger or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Air Fryer Ginger Powder
Ingredients
- 100 g ginger
Instructions
- Wash and scrape the peel off the ginger root using the edge of your spoon.
- Cut the ginger into thin slices and pat them dry, removing as much moisture as you can. Arrange them in your Air Fryer basket.
- Air fry the ginger for 20-30 minutes until they look like this, and are brittle.
- Transfer them to a spice grinder or a blender jar and blitz for a few minutes.
- Stop once the ground ginger reaches this texture.
- Pass the ground ginger through a sieve to remove any bigger chunks.
Notes
- Make sure you allow the ginger to cool down completely before you grind it. Not letting it cool down will cause the ginger to clump when it is processed.
- Slice the ginger into thin slices to help it dry up quickly. Try to keep the slices as even as you can, to ensure that they all dry up at the same time.
- Keep an eye on the ginger at the 20 minute mark. Overcooking it in the Air Fryer can cause a risk of it burning.
- If despite air frying, the ginger hasn't crisped up as you want it to, pop the slices in the freezer for sometime until they're solid, and then grind them.
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