Choose fresh, heavy ginger. Snap off a piece - it should break cleanly without fibers.

Rinse ginger, scrubbing off any dirt or debris. Pat very dry.

Peel ginger if skin is woody or fibrous. Slice paper-thin using a sharp knife or mandoline.

Arrange slices in a single layer on dehydrator trays or parchment lined baking sheets.

Dehydrate at 95-140°F, rotating trays periodically, until brittle when cooled.

Break ginger slices into smaller pieces to fit into a grinder.

Grind ginger in short 1-2 second pulses to prevent overheating. Stir powder between pulses.

Sift powder through a fine mesh strainer to remove any fibers.

Allow ginger powder to completely cool before storing in airtight containers.