Unless you live in a very hot, arid place, a dehydrator is the best way to dry chiles. We like Excalibur's smallest model ($150; excaliburdehydrator.com) because it has a temperature control and a fan, which dries food faster.
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- Calories: 5.5
- Calories from fat: 11%
- Protein: 0.2g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 1.2g
- Fiber: 0.5g
- Sodium: 0.6mg
- Cholesterol: 0.0mg
- 1 pound jalapeño chiles, stems removed, quartered lengthwise
- 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.
- Note: Nutritional analysis is per 1/4 tsp.
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