How to Dehydrate Peppers
Slice peppers evenly, remove seeds if you prefer, and dry at 125 to 135F (52 to 57C) until brittle, usually 4 to 12 hours. Dry hot peppers in a ventilated area, and store airtight, whole or ground to powder.
Peppers dry well for storage and are the base of homemade chilli powders and flakes. Sweet or hot, the method is similar, with one extra caution for chillies.
Prep
Wash and slice peppers into rings or strips; remove seeds and membranes if you want milder results (or keep them for heat). Uniform pieces dry evenly. Small hot peppers can be dried whole but take longer.
Dry until brittle
Dry at 125–135F (52–57C) until fully brittle, from about 4 hours for thin slices to 12+ for thick or whole peppers. Brittle is important, any bendiness means retained moisture.
Store or grind
Cool fully, then store airtight and dark, whole, as flakes, or ground into powder in a spice grinder. See shelf life and how to dehydrate vegetables. For gear, the best dehydrators.
Frequently asked questions
What temperature to dehydrate peppers?
Around 125 to 135F (52 to 57C). Dry until fully brittle so they store safely and can be ground into powder if you like.
Should I wear gloves for hot peppers?
Yes, wear gloves handling hot chillies, and dry them somewhere ventilated, the drying air can carry irritating capsaicin.