Dehydrating Chillies With An Air Fryer: How Long?

Dehydrating chillies is a great way to preserve them and lock in their flavour. The process is simple: wash and dry the chillies, slice them into uniform pieces, arrange them in a single layer in an air fryer, and dehydrate at a low temperature for 4-6 hours. However, it's important to note that air frying may not be the most energy-efficient method for large quantities, and it may not achieve the same traditional flavour as other methods.

Choosing the right chillies

Type of Chillies

Select the type of chillies based on your preferred flavour and heat level. Popular options for dehydration include jalapeños, habaneros, bell peppers, and chilli peppers. You can also experiment with different varieties such as Thai peppers to find the ones that suit your taste.

Quality of Chillies

Always choose fresh, firm chillies that are free from blemishes or soft spots. Avoid chillies with black spots as these are more likely to develop mould or rot even after dehydration.

Preparing the Chillies

Before dehydration, wash the chillies thoroughly under cold water to remove any dirt or residue. Pat them dry with a clean kitchen towel. If you want to reduce the spiciness, remove the seeds and membranes; otherwise, leave them intact.

Slicing the Chillies

For optimal dehydration, slice the chillies into uniform pieces. For jalapeños and similar varieties, thin rings work well. Larger peppers can be cut into strips or cubes. Ensure the pieces are not too thick as thicker slices will take much longer to dehydrate.

Remember, choosing the right chillies and preparing them properly are crucial steps to ensure successful dehydration. By following these guidelines, you'll be well on your way to creating delicious, flavourful, and spicy treats!

Preparing the chillies

Firstly, select the right chillies for dehydration. Choose fresh, firm chillies that are free from any blemishes or soft spots. Popular options include jalapeños, habaneros, bell peppers, and chilli peppers, but feel free to experiment with different varieties to find your desired heat level and flavour.

Once you've chosen your chillies, it's time to wash them thoroughly under cold water to remove any dirt or residue. This step ensures that your chillies are clean and ready for the dehydration process. After washing, pat the chillies dry with a clean kitchen towel to remove any excess water.

Now, it's time to don some gloves. Chilli peppers contain oils that can irritate your skin, so it's important to protect yourself. Remove the stems from the chillies and slice them into uniform pieces. For smaller chillies like jalapeños, cutting them into thin rings works well. For larger varieties, you can cut them into strips or cubes. If you prefer a milder flavour, remove the seeds and membranes; otherwise, leave them intact for a spicier kick.

If you're using an air fryer for dehydration, preheat it to its lowest temperature setting, typically around 120°F to 140°F. Arrange the chilli slices in a single layer on the air fryer tray, ensuring they don't overlap. Place the tray into the air fryer and set the timer for 4-6 hours, depending on the size and thickness of the slices. It's crucial to periodically check on the chillies and rotate the trays for even dehydration.

Alternatively, if you're using an oven, preheat it to its lowest temperature, and place the chillies on a baking sheet. Leave the oven door slightly ajar to allow moisture to escape. This method may take longer, requiring vigilance to prevent the chillies from roasting or burning.

For those with a food dehydrator, set the temperature to 70°C/158°F and arrange the chillies, skin-side up, on the dehydrator trays. Make sure not to overcrowd the trays. Dehydrate the chillies for 12-24 hours, depending on their size.

Once the chillies are dry and brittle, they are ready for the next step. If you plan to grind them into flakes or powder, allow the chilli grinder to rest for a couple of minutes after grinding to prevent any irritation from the chilli dust.

Always remember to work in a well-ventilated area when handling chillies, as the released oils can cause coughing and sneezing.

Dehydrating the chillies in the air fryer

Dehydrating chillies in an air fryer is a simple and effective way to preserve them. It is important to note that the temperature settings of air fryers vary, so adjust accordingly. The ideal temperature for dehydrating chillies is around 120°F to 140°F. If your air fryer's lowest temperature setting is higher than this, it may cook the chillies rather than dehydrate them. In this case, it is recommended to use a dehydrator instead.

To begin, select fresh, firm chillies free from blemishes or soft spots. Wash the chillies under cold water and pat them dry with a kitchen towel. For optimal dehydration, slice the chillies into uniform pieces. You can remove the seeds and membranes if you prefer a milder flavour, or leave them intact for a spicier result.

Once your chillies are prepared, preheat the air fryer to the lowest temperature setting. Arrange the chilli slices in a single layer on the air fryer tray, ensuring they do not overlap. Place the tray into the air fryer and set the timer for 4-6 hours, depending on the size and thickness of the chillies. It is important to periodically check the chillies and rotate the trays for even dehydration.

After dehydration, allow the chillies to cool to room temperature before storing them in an airtight container, such as a glass jar or resealable plastic bag. Keep them in a cool, dark place to maintain their flavour and potency. Dehydrated chillies can last for several months when stored properly.

You can use dehydrated chillies in a variety of ways. Grind them into a fine powder to make your own chilli flakes or spice blends. Rehydrate them by soaking in warm water before adding to salsas, soups, and stews. You can also infuse oils or vinegars with dehydrated chillies to create custom flavourings for dressings and marinades.

Storing dehydrated chillies

Cooling Dehydrated Chillies

After the dehydration process, let the chillies cool down to room temperature. This step is important as it ensures that any remaining moisture evaporates, and it prevents condensation from forming when the chillies are placed in an airtight container.

Choosing a Storage Container

Store the dehydrated chillies in an airtight container such as a glass jar with a tight-fitting lid or a resealable plastic bag. Make sure the container is clean and dry before adding the chillies. You can also use a mason jar, but ensure it has a lid and ring to seal it securely.

Storing Location

Store the container of dehydrated chillies in a cool, dark place, such as a pantry or a cupboard. Avoid storing them in direct sunlight or in a humid environment, as this can affect their quality and flavour. The ideal storage temperature is around room temperature or slightly cooler.

Long-Term Storage

Properly stored dehydrated chillies can last for several months and even years. However, their potency may start to diminish after 6-12 months, so it's best to use them within this timeframe to enjoy their full flavour and spiciness. If you plan to store them for an extended period, ensure the storage location remains cool and dry, and check the chillies periodically for any signs of spoilage.

Maintaining Quality

To maintain the quality of your dehydrated chillies, ensure the storage container is well-sealed to prevent moisture ingress. You can also add a bay leaf to the container to help repel moths and other pests. Additionally, label the container with the date of storage so you can keep track of how long they have been stored.

Using dehydrated chillies

Dehydrated chillies are incredibly versatile and can be used in a multitude of ways to add flavour and heat to your dishes. Here are some ideas and instructions for using dehydrated chillies:

Grinding into Powders or Flakes

Dehydrated chillies can be ground into a fine powder using a spice grinder or mortar and pestle. This powder can then be used as a replacement for chilli powder, cayenne powder, or paprika in recipes. Alternatively, you can pulse the chillies slowly or use a mortar and pestle to create chilli flakes, which will have a coarser texture. Leaving the seeds in will also contribute to a more coarse texture. Store your chilli powder or flakes in a sealed glass jar or spice container.

Rehydrating for Cooking

Dried chillies often have a leathery or brittle texture, which can result in an unwanted crunch in cooked meals. To avoid this, simply rehydrate the chillies by submerging them in a bowl of hot water for around 10 minutes. Stir the chillies occasionally to ensure even coating. Once rehydrated, they will have a limp texture and can be used in stir-fries, pasta, sauces, or any dish that needs a kick of heat and flavour.

Infusing Oils or Vinegars

You can infuse oils or vinegars with dehydrated chillies to create custom flavourings for dressings and marinades. Simply heat a neutral oil until it's almost smoking, add the whole chillies, and remove from the heat. Let it cool, and you'll have a cache of toasty heat to dress your dishes. You can also drop a few chillies into a bottle of vinegar to make a punchy pepper vinegar within a week or two.

Adding to Dishes

Dehydrated chillies can be added directly to dishes such as pizzas, pasta, soups, stews, and roasted vegetables for an extra kick of flavour. For a more subtle heat, try toasting a couple of small dried chillies in olive oil and butter, then straining the infused fats into your dish. This technique works well for pasta dishes like cacio e pepe.

Making Hot Sauce

Dehydrated chillies can also be used to make hot sauce. Reconstitute the chillies by simmering them with the other ingredients that will be in your hot sauce. Alternatively, you can soak them in hot water and blend them into a salsa or hot sauce. Vinegar or citrus juice will extend the shelf life of your salsa.

Seasoning Soups or Stocks

Adding a few dried chillies to a simmering pot of soup, stock, or chilli is a simple way to rehydrate the peppers and add flavour to your meal. The peppers will become soft and hydrated, and you can blend them into a smooth consistency or break them up into small bits. Keep the cover on the pot to contain the spicy fumes.

Fermenting

You can also add dried chillies to your fermented foods, such as salsa, hot sauce, or kimchi. The dried chillies will become soft and hydrated during the fermentation process, and they may even contribute some good bacteria if they were dried at a lower temperature.

Enhancing Sweets and Baked Goods

Chilli powder made from dehydrated chillies is a great addition to baked goods. Try adding ground ancho chillies to a brownie recipe or using a Peruvian pepper called aji panca to add a blueberry note to icebox cookies. You can also experiment with pairing chocolate with other types of chillies.

Frequently asked questions