Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapeños add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.
Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.
Slice the jalapeños into thin rounds, about 1/8th to 1/4th of an inch thick. If you prefer less heat, feel free to remove the seeds.
If using a dehydrator, place the jalapeño slices on the trays without overlapping. Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.
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