Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer to investigate the effect of dried sheet on loss of macronutrient and micronutrient content and other color characteristics and sensory evaluation. The effect of drying on the nutrients and non-nutrients composition of garlic (Allium sativum L.) dried sheet was determined. Results indicated that the macronutrient and micronutrient contents were highest in dried sheet compared with fresh garlic gloves samples. All chemical composition (ash, fat, carbohydrates, fiber and protein contents) were increased in dried sheet sample compared to fresh garlic cloves samples, respectively with exception of moisture content. Dried sheet were found to increase energy content compared to fresh samples. Increases of all mineral elements contents upon dried sheet compared to fresh garlic cloves samples were observed. Perhaps, the higher salt concentration gives us the best flavor of the food; it was higher in dried garlic sheet sample 570 µs/cm compared to in fresh garlic cloves sample 340 µs/cm. The changes in non-enzymatic browning (O.D 420nm), a* (redness), C*-values, BI-value and H*-values color values increased in dried garlic sheet while the L* (lightness) and b* (yellowness) value decreased in fresh garlic cloves. In general, it could be concluded that, all dried garlic sheet had the highest score in all sensory parameter, and improved the sensory parameter of garlic dried sheet sample. Also, garlic dried sheet sample may be the preferred method of drying the garlic as it is faster, more hygienic and better preserves the nutrients.