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How To Make Chilli Flakes

Homemade Chilli Flakes

A simple guide to making your own chilli flakes at home using an oven or food dehydrator — perfect for using up a harvest glut.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course: condiment
Equipment Method Notes

Equipment

  • Fresh Ripe Chillies Any variety or quantity

Method
 

  1. Wash and thoroughly dry your chilli pods with a clean towel
  2. De-stalk and slice the pods in half lengthways. Leave seeds in for hotter flakes or remove for milder
  3. Place cut-side up on a baking tray — don't overlap
  4. Heat oven to 80°C (175°F) and place the tray inside, leaving the door very slightly ajar to allow moisture to escape
  5. Check pods every hour. They are ready when completely brittle and crumble easily between gloved fingers — typically 2-5 hours depending on variety and thickness
  6. Remove from oven and allow to cool completely on the tray
  7. Once cooled, grind to your preferred texture using a spice grinder, pestle and mortar, or by hand in a ziplock bag with a rolling pin

Notes

Dehydrator method:
  1. Wash, dry, de-stalk and halve the chilli pods as above
  2. Arrange in a single layer on dehydrator trays — don't overlap
  3. Set dehydrator to 55-60°C
  4. Dry for 4-8 hours depending on variety and thickness — check every 2 hours
  5. Pods are ready when completely brittle and snap cleanly rather than bending
  6. Cool completely before grinding
Notes:
  • Always wear nitrile gloves when handling hot varieties — capsaicin penetrates skin and causes prolonged burning
  • Open windows during the oven drying phase — chillies release intense aromatic fumes
  • Thick-walled varieties (habanero, scotch bonnet) take longer to dry than thin-walled types (cayenne, bird's eye)
  • Store finished flakes in an airtight jar away from light — they keep for 6-12 months
  • Mix different varieties before grinding for complex flavour blends