5 from 26 votes
How to Make Homemade Chili Flakes - Recipe
This recipe demonstrates drying fresh chili peppers in a dehydrator and crushing them into homemade chili flakes. It guides through slicing, drying at 130°F for about 12 hours until brittle, and then crushing for fresh, potent flakes that can be used in seasoning.
Prep Time
10 mins
Cook Time
12 hrs
Total Time
12 hrs 10 mins
Servings:
32
Calories:
22 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces chili peppers of choice
Instructions
- Clean and dry your chili peppers.
- 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.
Cup of Yum
Notes
- This recipe makes approximately one cup of crushed chili flakes from 8 ounces of fresh peppers.
- Chili flakes retain best potency for about one year, slowly fading in color and heat over time.
Nutrition Information
Calories
22kcal
(1%)
Carbohydrates
4g
(1%)
Sodium
6mg
(0%)
Potassium
132mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1875IU
(38%)
Vitamin C
2.2mg
(2%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 32 Serving
Amount Per Serving
Calories 22
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 6mg | 0% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1875IU | 38% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.