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.
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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