Garlic Skin Trio: Salt, Umami, and Smoky BBQ Rub
Garlic Skin Trio: Salt, Umami, and Smoky BBQ Rub
Ingredients
For the Roasted Garlic Skins
- 2 cups garlic skins, from approximately 6-8 heads of garlic, cleaned of any dirt
- 1 tablespoon olive oil
For the Garlic Salt
- 2 tablespoons roasted garlic skin powder
- 1/4 cup fine sea salt
For the Umami Seasoning
- 2 tablespoons roasted garlic skin powder
- 1/4 cup nutritional yeast
- 1 tablespoon dried mushroom powder, (e.g., porcini or shiitake)
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
For the Smoky Barbecue Rub
- 2 tablespoons roasted garlic skin powder
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar, packed
- 1 tablespoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon fine sea salt
Instructions
- 1
Preheat your oven to 300°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300
- 2
Spread the cleaned garlic skins evenly on the prepared baking sheet. Drizzle with olive oil and toss gently to coat.
⏱️ 2 min
- 3
Roast the garlic skins for 20-25 minutes, or until they are golden brown, crispy, and fragrant. Keep a close eye on them to prevent burning. They should be brittle to the touch.
⏱️ 25 min•🌡️ 300
- 4
Remove the roasted garlic skins from the oven and let them cool completely on the baking sheet. This ensures they become extra crispy.
⏱️ 5 min
- 5
Once cooled, transfer the crispy garlic skins to a spice grinder or a small food processor. Grind them into a fine powder. You should have approximately 6 tablespoons of powder.
⏱️ 5 min
- 6
To make the Garlic Salt: In a small bowl, combine 2 tablespoons of the roasted garlic skin powder with 1/4 cup of fine sea salt. Mix thoroughly.
⏱️ 2 min
- 7
To make the Umami Seasoning: In a separate small bowl, combine 2 tablespoons of the roasted garlic skin powder with 1/4 cup nutritional yeast, 1 tablespoon dried mushroom powder, 1 teaspoon onion powder, and 1/2 teaspoon fine sea salt. Mix thoroughly.
⏱️ 3 min
- 8
To make the Smoky Barbecue Rub: In a third small bowl, combine the remaining 2 tablespoons of roasted garlic skin powder with 2 tablespoons smoked paprika, 1 tablespoon packed brown sugar, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, and 1 teaspoon fine sea salt. Mix thoroughly.
⏱️ 3 min
- 9
Store each seasoning blend in separate airtight containers in a cool, dark place for up to 3 months.
Kitchen Tools
Garlic Skin Trio: Salt, Umami, and Smoky BBQ Rub
For the Roasted Garlic Skins
- 2 cups garlic skins, from approximately 6-8 heads of garlic, cleaned of any dirt
- 1 tablespoon olive oil
For the Garlic Salt
- 2 tablespoons roasted garlic skin powder
- 1/4 cup fine sea salt
For the Umami Seasoning
- 2 tablespoons roasted garlic skin powder
- 1/4 cup nutritional yeast
- 1 tablespoon dried mushroom powder, (e.g., porcini or shiitake)
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
For the Smoky Barbecue Rub
- 2 tablespoons roasted garlic skin powder
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar, packed
- 1 tablespoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon fine sea salt
Instructions
- 1
Preheat your oven to 300°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300 - 2
Spread the cleaned garlic skins evenly on the prepared baking sheet. Drizzle with olive oil and toss gently to coat.
⏱️ 2 min - 3
Roast the garlic skins for 20-25 minutes, or until they are golden brown, crispy, and fragrant. Keep a close eye on them to prevent burning. They should be brittle to the touch.
⏱️ 25 min•🌡️ 300 - 4
Remove the roasted garlic skins from the oven and let them cool completely on the baking sheet. This ensures they become extra crispy.
⏱️ 5 min - 5
Once cooled, transfer the crispy garlic skins to a spice grinder or a small food processor. Grind them into a fine powder. You should have approximately 6 tablespoons of powder.
⏱️ 5 min - 6
To make the Garlic Salt: In a small bowl, combine 2 tablespoons of the roasted garlic skin powder with 1/4 cup of fine sea salt. Mix thoroughly.
⏱️ 2 min - 7
To make the Umami Seasoning: In a separate small bowl, combine 2 tablespoons of the roasted garlic skin powder with 1/4 cup nutritional yeast, 1 tablespoon dried mushroom powder, 1 teaspoon onion powder, and 1/2 teaspoon fine sea salt. Mix thoroughly.
⏱️ 3 min - 8
To make the Smoky Barbecue Rub: In a third small bowl, combine the remaining 2 tablespoons of roasted garlic skin powder with 2 tablespoons smoked paprika, 1 tablespoon packed brown sugar, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, and 1 teaspoon fine sea salt. Mix thoroughly.
⏱️ 3 min - 9
Store each seasoning blend in separate airtight containers in a cool, dark place for up to 3 months.