If you’re growing a lot of peppers and want to store them for later, dehydrating peppers in air fryer is one of the best methods. The flavor doesn’t lose much, and they stay nice and crunchy. Dehydration is also relatively quick. You can get them done in as little as 4-12 hours. The key to making sure the peppers turn out well is choosing good quality ones, cleaning them thoroughly and preparing them properly for dehydration. If you want them to be spicy, make sure they are completely dry and that the capsaicin oil is separated from the water.

You can dry peppers a few different ways: air drying them on racks or outside, using an oven that’s set to a low temperature, and an air fryer. The latter method is probably the most convenient and easiest. It’s not the quickest, since you need to check on the peppers every hour or so and remove any that aren’t ready, but it’s also not very labor-intensive.

Savor the Spice: A Guide to Dehydrating Peppers with Your Air Fryer

It’s important to use the right temperature for dehydrating peppers in an air fryer. If the temperature is too high, the peppers may cook, resulting in loss of color and some of the flavor. This also increases the likelihood of the peppers developing mold.

Aside from setting the air fryer to a low temperature, it’s important to make sure that the peppers are evenly spaced so that they don’t touch each other. This allows the hot air to circulate easily throughout them.