Total Time
5 Mins
Yield
Makes 2 tbsp.
Photo: Alex Farnum; Styling: Randy Mon

How to Make It

Step 1

Lay chile pieces on dehydrator trays. Dry on medium-high setting, rotating trays often, until no longer soft, about 20 hours. Store airtight at room temperature.

Step 2

Note: Nutritional analysis is per 1/4 tsp.

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