Dehydrating Chillies With An Air Fryer: A Quick Guide

Dehydrating chillies is a great way to preserve and intensify their flavour. There are several ways to do this, including using an air fryer. To dehydrate chillies in an air fryer, set the air fryer to its lowest temperature setting, place the chillies inside, and let them dry out for around 4-10 hours. However, it's important to keep in mind that this method may not be the most energy-efficient way to dehydrate chillies, especially when dealing with large quantities.

Air fryer temperature settings

Yes, you can dehydrate chillies in an air fryer. However, it is important to note that the temperature settings may vary depending on the type and model of your air fryer. Here are some general guidelines and instructions for air fryer temperature settings when dehydrating chillies:

• Set the air fryer to its lowest temperature setting. The ideal temperature range for dehydrating chillies is between 120°F to 140°F (50°C to 60°C). Some sources recommend a slightly higher temperature of 150°F. However, temperatures above this range may cook the chillies instead of dehydrating them.
• Dehydrating chillies in an air fryer typically takes around 4 to 6 hours, depending on the size and thickness of the chillies. Smaller chillies, such as red chillies, may take around 1 hour to dehydrate at 80°C.
• It is important to check the chillies periodically during the dehydration process to ensure they are not burning. Remove the chillies from the air fryer once they are dry and brittle to the touch.
• For optimal results, slice the chillies into thin, uniform pieces before placing them in the air fryer. This helps ensure even dehydration.
• Arrange the chilli slices in a single layer on the air fryer tray or basket, making sure they are not overlapping.
• If your air fryer has multiple trays, rotate them periodically for even dehydration.
• After removing the dehydrated chillies from the air fryer, allow them to cool to room temperature before storing them in airtight containers.
• Store the dehydrated chillies in a cool, dark, and dry place to maintain their flavour, colour, and potency.

Preparing chillies before dehydration

Preparing chillies for dehydration is a straightforward process, but there are a few important steps to ensure the best results. Here are some detailed instructions on how to prepare chillies before dehydration:

Firstly, it is crucial to select only fresh chillies for dehydration. Inspect your chillies and discard any that show signs of rotting or have black spots. These chillies are more likely to develop mould or rot even after dehydration. Wash the remaining chillies thoroughly to remove any dirt or impurities.

Before handling the chillies, it is highly recommended to wear gloves, especially when dealing with hotter varieties. The natural juices and oils from chillies can irritate the skin, eyes, nose, and throat, similar to the effects of pepper spray. Be cautious not to touch your face during the preparation process, and wash your hands frequently.

The next step is to decide whether to keep the chillies whole or cut them. Leaving them whole will result in a longer dehydration time, but it preserves their overall heat and flavour for a more extended period. Alternatively, you can use gloves to remove the stems and slice thicker chillies into rings or thinner chillies in half. You can also choose to keep the seeds, which will result in a spicier final product.

Once your chillies are prepared, place them on baking paper or trays, ensuring they are spread out evenly to allow for proper heat distribution during dehydration. If you are using an air fryer, set the temperature to a very low setting, ideally around 80°C, and dehydrate for approximately one hour, depending on the size of the chillies. For a food dehydrator, set the temperature between 113°F and 140°F and dehydrate for at least five hours or overnight.

Remember, the dehydration time will vary based on factors such as the type and amount of chillies, external temperature, humidity levels, and the power of your equipment. You will know the chillies are adequately dehydrated when they snap instead of bending with a rubbery texture.

Dehydration time

To dehydrate chillies in an air fryer, set the heat to the lowest setting, usually below 250°F. Place the chillies on the air fryer basket and air fry in 5-10 minute intervals. Check the chillies often. If they are not quite dry after 40 minutes, continue to dehydrate for 5 minutes at a time until dry.

Chillies are fully dry when they crack when you try to bend them. Once they are fully dried, let them cool and then place them in a quart mason jar.

The dehydration time for chillies in an air fryer is shorter compared to other methods such as oven drying, which can take anywhere from 2-12 hours, and natural air drying, which can take 3 to 4 weeks.

Storing dried chillies

Dried chillies have a long shelf life but can lose their flavour and quality if not stored properly. To maximise their shelf life, it's important to minimise their exposure to light, heat, air, and moisture.

The best way to store dried chillies is in an airtight container in a cool, dark place, such as a pantry or basement. Glass, ceramic, or plastic containers are good options as they are easy to clean and keep moisture and air out. Stainless steel and tin containers also work but must be stored away from the stove as metal is conductive and heat is not good for dried chillies.

For very long storage, dried chillies can be frozen. Freezing provides the right environment to maximise their shelf life by providing low temperatures, darkness, and the absence of circulating air, as long as you use a freezer bag. The freezer also protects chillies from pests and mould.

Dried chillies will last for one to four years, depending on their form. Whole dried chillies last the longest at three to four years, while ground chillies and crushed pepper flakes have a shelf life of two to four years and two to three years, respectively.

Rehydrating chillies

First, wipe off any dusty crevasses with a damp paper towel. Then, cut off the stems using a knife or kitchen shears, and then make a slit lengthwise on the pepper. Pull open the chilli and remove the seeds and veins. You may want to wear rubber gloves, as there is an alkaloid in chillies called capsaicin, which can irritate your skin.

Next, give the chilli pieces a flash roast to wake them up and bring out some dormant flavours. You can do this by using a spatula to press them into a hot, dry skillet for 15-30 seconds per side, or you can roast them in a 400°F oven for 1-2 minutes. Be cautious not to over-roast or burn them, as this will make them taste bitter.

Once you've roasted them, place them in a mixing bowl and cover them with hot water. Let them reconstitute for 15-30 minutes, depending on the thickness of your chillies. If they float to the surface, use a bowl or small plate to keep them submerged.

Once reconstituted, you can drain the chillies and set them aside until you need them. You can also save the water used to rehydrate the chillies, as it will contain nutrients from the peppers.

Finally, tear open the chillies and remove the stalks, veins, and seeds. Chop the chillies, then grind them in a mortar for a curry paste, or use them according to your recipe.

Frequently asked questions