Things You'll Need
Parchment or cheese cloth
Sweet, bell and hot pepper varieties all dehydrate successfully in the oven. Use the dried peppers as in a variety of dishes or rehydrate them in soups and sauces. Dehydrating leeches the moisture from the peppers slowly at a low heat so the vegetables retain most of their color and flavor. Peppers may affect other vegetables and require drying on their own so other foods don't absorb the scent or flavor of the pepper.
Wash the peppers in cool water then pat dry with a paper towel. Remove the stem and scoop out the seeds from the peppers. Slice the peppers into 1/4- to 1/3-inch thick strips or dice the peppers, depending on the desired use.
Place a wire rack on top a baking sheet. Cover the rack with parchment paper or cheesecloth.
Spread the peppers out on the rack. Arrange them so they aren't touching or overlapping one another.
Preheat the oven to 150 degrees Fahrenheit. Place an oven thermometer near the back of the oven.
Place the baking pans in the oven, arranging them so there is 2 inches of space around them on all sides. Leave the oven door open 4 to 10 inches to allow air to circulate around the peppers.
Dry the peppers in the oven until they are completely dehydrated and brittle, which may take as long as 10 to 12 hours. Regulate the oven temperature by varying the door opening so the thermometer consistently reads 140 degrees Fahrenheit.
Store the dehydrated peppers in a sealed container in the refrigerator or pantry for up to six months.
Small chile peppers dry well when left whole.
Do not leave the oven unattended and keep pets and children away from the kitchen during the drying process.