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DIY Dried Chillies

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

Capturing the vibrant heat of seasonal produce is simple with this guide to making your own dried chillies. This essential vegan store-cupboard technique allows you to preserve an abundance of fresh red chillies, transforming them into a versatile ingredient that lasts indefinitely. By slowly roasting them at a low temperature, you intensify their natural sugars and smoky undertones, resulting in a depth of flavour that far surpasses shop-bought alternatives.

These homemade dried chillies are perfect for infusing oils, dropping into slow-cooked stews, or crushing into coarse flakes to season your favourite savoury dishes. Whether you prefer the mellow warmth of mild varieties or the fiery punch of bird's eye chillies, this method ensures you always have a hit of spice on hand. Store your finished crop in an airtight jar to maintain their potent aroma and crisp texture for months to come.

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Ingredients for DIY Dried Chillies

  • Assorted fresh red chillies

How to make DIY Dried Chillies

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Preheat oven to 150ºF. Arrange chillies in a single layer on a large rimmed baking sheet and roast until thoroughly dried out (they should still be slightly pliable when warm), 12–16 hours.

To make custom chilli flakes, once cool, crush dried chillies in spice grinder or mortar and pestle.

Dried chillies can be kept indefinitely. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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