Use your dehydrator (or oven) to make your own chili flakes at home. They’re perfect for dashing over pizza or any other food for a bit of zing and flavor. A great way to preserve your pepper harvest.
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.