Dehydrating Peppers With An Air Fryer: A Quick Guide

Dehydrating peppers is a great way to preserve them for later use, and an air fryer can be used for this purpose. It is a convenient and efficient method that can yield fantastic results. The process is simple and similar to using a food dehydrator, but it is important to note that the time required for dehydration can vary depending on the type of air fryer and the size, variety, and thickness of the peppers.

Choosing the right peppers

• Freshness and Quality: Always choose fresh, firm peppers that are free from blemishes, soft spots, or signs of rotting. Look for plump, vibrant peppers with smooth skin.
• Variety: Popular options for dehydration include jalapeños, habaneros, bell peppers, chili peppers, and scotch bonnet peppers. However, feel free to experiment with different varieties to find your preferred flavour and spice level.
• Spice Level: If you prefer a milder flavour, opt for larger peppers and remove the seeds and membranes before dehydration. For a spicier end result, you can leave the seeds and membranes intact or choose thinner peppers with higher spice levels.
• Size and Thickness: Smaller, thinner peppers will dehydrate faster than larger, thicker ones. If you plan to slice the peppers, choose a variety that lends itself well to uniform pieces. For example, jalapeños can be cut into thin rings, while bell peppers can be cut into strips or cubes.
• Colour and Ripeness: Select peppers with bright, vibrant colours that indicate ripeness. Avoid peppers with discolouration or signs of immaturity.
• Personal Preference: Ultimately, choose peppers that align with your taste preferences and intended use. If you enjoy a specific variety of pepper, go for it! Grow your own or source them from a local farmer's market or grocery store.

Remember to wear gloves when handling peppers, especially if you're working with spicier varieties. The oils from the peppers can irritate your skin, so it's important to take precautions.

Preparing the peppers

Firstly, select fresh, firm peppers that are free from any blemishes or soft spots. You can choose from a variety of peppers, such as jalapeños, habaneros, bell peppers, or chili peppers, depending on your preferred flavour and spice level.

Once you've chosen your peppers, it's time to give them a good wash under cold water to remove any dirt or residue. After washing, use a clean kitchen towel to pat them dry.

Now, it's time to get slicing. Using a sharp knife, carefully cut the peppers into uniform pieces. For smaller peppers like jalapeños, thin rings are a good option. Larger peppers, such as bell peppers, can be cut into strips or cubes. If you prefer a milder flavour, you can remove the seeds and membranes; otherwise, keep them intact for a spicier kick.

If you want to speed up the drying time and prevent moulding, you can also blanch the peppers before slicing. To blanch, dip them in boiling water for about 4 minutes, then immediately submerge them in an ice bath to stop the cooking process.

Remember to wear gloves when handling spicy peppers, and be cautious not to touch your face or eyes. You don't want to experience the intense spice of these peppers first-hand!

Air fryer settings

When dehydrating peppers in an air fryer, it is important to set the right temperature and time. The ideal temperature for dehydrating peppers is around 120-140°F (50-60°C). Some sources recommend a temperature as low as 115°F (46°C) or as high as 150°F (65°C). However, temperatures above 130°F (55°C) may cook the peppers instead of dehydrating them, resulting in a brown, dry mess.

The time required for dehydration will depend on the type of pepper, the size of the slices, and the humidity levels. On average, it takes 2-6 hours to dehydrate peppers in an air fryer. Smaller peppers, such as birdseye chillies, can be dehydrated whole, while larger peppers like jalapeños are recommended to be sliced in half or into thin rings or strips. To speed up the dehydration process, increase the surface area of the peppers by slicing them into smaller pieces.

To dehydrate peppers in an air fryer:

• Preheat the air fryer to the desired temperature, typically between 120-140°F (50-60°C).
• Prepare the peppers by washing and drying them thoroughly. Remove the stems, and optionally, the seeds and membranes.
• Place the peppers in the air fryer basket or tray, ensuring they are in a single layer and not overlapping. Leave some space between the pieces for proper airflow and even dehydration.
• Set the timer according to the size and thickness of the pepper slices. Check the peppers periodically and rotate the trays for even dehydration.
• The peppers are ready when they are dry and brittle to the touch. Remove them from the air fryer and let them cool down completely before transferring them to an airtight container for storage.

Dehydration time

When dehydrating peppers in an air fryer, it is recommended to set the temperature to the lowest setting, typically between 120°F and 140°F. The time needed to dehydrate the peppers will vary, but it can take anywhere from 4 to 12 hours, or even up to 24 hours.

For bell peppers, the dehydration process will take around 2 to 4 hours. Remember to check on the peppers periodically to ensure even dehydration.

For chili peppers, the dehydration time will be shorter, taking between 1 and 3 hours. The chilis are done when they are fully dry but still slightly pliable.

It is important to note that the dehydration time can be reduced by slicing the peppers into smaller pieces before placing them in the air fryer. This increases the surface area and improves air circulation, speeding up the dehydration process.

Storing dehydrated peppers

Use Airtight Containers:

Store dehydrated peppers in airtight containers such as glass jars or resealable plastic bags. This prevents the peppers from losing their flavour and protects them from moisture, which can lead to rehydration and mould growth.

Keep Away from Light:

Avoid storing peppers in clear containers on countertops or other well-lit areas. Light can cause the peppers to degrade and lose their vibrant colour. Instead, use opaque containers or store them in a dark place like a cupboard or pantry.

Maintain Cool Temperatures:

Store the peppers in a cool, dry place, away from heat sources like stoves. Avoid locations above the stove or in areas with high temperatures, as heat can cause the peppers to lose their flavour.

Rehydrate and Refrigerate:

If you plan to use whole dried peppers in sauces or other dishes, consider rehydrating them by soaking them in water and then storing them in the refrigerator until needed. This speeds up the preparation process and ensures the peppers are ready for use when required.

Prevent Pest Infestation:

Freezing dried peppers is an effective way to protect them from pests and fungi while also providing the ideal storage environment of low temperatures and darkness.

Handle with Care:

Always wear gloves when handling hot peppers to prevent transferring their oils to your skin. Wash your hands thoroughly if you come into direct contact with sliced peppers. Additionally, be cautious of moth larvae and other pests that may infest dried peppers.

Monitor for Condensation:

Keep an eye on the storage container for any signs of condensation or water droplets, as this indicates that the peppers need more drying time. Mould can develop if the peppers are stored in a jar with moisture present.

Label and Rotate:

Label your containers with dates to keep track of the peppers' age. Use the oldest batches first and regularly grind them into chilli powder to make room for new batches.

Explore Creative Uses:

Dehydrated peppers have a variety of culinary applications beyond seasoning. You can rehydrate them for use in salsas, soups, and stews, infuse oils or vinegars for custom dressings, or add them directly to pizzas, pasta, and roasted vegetables for an extra kick.

Frequently asked questions