Step 1

Clean and dry your chili peppers.

Step 2

Slice each in half lengthwise for smaller peppers, or into rings for thicker walled peppers.

Step 3

Set them into your dehydrator tray and dehydrate at 130 degrees F for 12 hours, or overnight. You may need to dehydrate longer, depending on the air conditions.

Step 4

When the peppers are completely dried through and brittle, place them in a plastic baggie and seal. Crush them with your hands, or with a towel if your skin is sensitive, as some of the powder may leak through.

Step 5

Pour into a shaker and use as needed.

Step 6

The crushed chili flakes will last indefinitely, though they will lose color and potency over time. They’re best used within a year.