Slice each in half lengthwise for smaller peppers, or into rings for thicker walled peppers.
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.
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.
Pour into a shaker and use as needed.
The crushed chili flakes will last indefinitely, though they will lose color and potency over time. They’re best used within a year.