Homemade Chili Flakes

A recipe for Homemade Chili Flakes! Preserve excess peppers by drying over low heat, then crushing to create red pepper flakes or even more finely into a powder.

I first made this post in 2015 as a how-to for homemade cayenne pepper powder.

Well, this year I found myself with way more red peppers than I could easily get through so I am updating in 2023 with new photos and notes on how to make chili flakes along with the more finely ground powder.

Types of Chili Peppers

Drying peppers is a fantastic way to use up extra produce and save them for later. You can use this method for a variety of peppers. Just make sure they are fully ripe and firm with no wrinkles or blemishes.

For the latest photos, I made the homemade chili flakes with Takanotsume peppers. Also known as Hawk Claw Chili due to their curved, talon-like shape, these hot Japanese peppers can be used fresh or dried to make Ichimi Togarashi (ground red chili) or Shichimi Togarashi (chili powder mixed with other spices).

Use as little or many chilies to make the flakes as available or desired. There are no specific amounts for the recipe. Just make sure to dry them in a single layer without touching.

Grinding the Chilies

There are a few different ways to grind the dried chilies into flakes or a powder.

I personally like the use a mortar and pestle. This gives me more control and reduces some of the dust in the air.

To quickly turn the peppers into a powder, pulse in a food processor until smooth. Wear a mask and eye protection, especially with hotter chilies, since they may produce pepper fumes in the air. Give the powder time to settle before opening the top.

You can also transfer the peppers to a sealed plastic bag and roll or hit it with a rolling pin until they have been crushed to the desired consistency.

The resulting flakes or powder can then be stored in an airtight container in the refrigerator and used for up to 6 months to season pizza, pasta, soup, stews, meat, bread, and more.

A Few Tips

I cut off the stem and sliced the peppers in half before drying. This helps them dry quicker and more evenly. You can also dry the peppers whole. It may take longer in the oven.

For a more mild flavor or to finely crush the peppers into a powder, remove the seeds first using a small spoon.

Wear gloves when handling the peppers at all stages. Take care to not touch your face or eyes.

If the peppers bend when handling, they need to be dried in the oven longer.

Check on the peppers every hour. Smaller peppers will cook quicker. If your oven temperature does not go down to 170˚F (77˚C), lightly prop the door open so they don’t cook.

Allow the dried peppers to cool fully to room temperature before crushing.

Looking for more uses for red peppers?

Try my:

• Jeow Mak Len (Lao Tomato Dipping Sauce)
• Dubu Buchim (Panfried Tofu with Soy Chili Sauce)
• Pan Sip Nueng Sai Kai (Thai Steamed Dumplings with Chicken-Peanut Filling)

Homemade Chili Flakes Recipe

Adapted from She Loves Biscotti

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5 from 4 votes

Homemade Chili Flakes

A recipe for Homemade Chili Flakes! Preserve excess peppers by drying over low heat, then crushing to create red pepper flakes or even more finely into a powder.

Course Appetizer

Cuisine N/A

Keyword chili, pepper, red pepper, vegetable

Prep Time 10 minutes minutes

Cook Time 6 hours hours

0 minutes minutes

Total Time 6 hours hours 10 minutes minutes

Servings 1 Serving

Ingredients

• Red, fully ripe chili peppers
• Water

Instructions

• Preheat oven to 170˚F (77˚C). Place an oven-safe wire rack over a baking sheet.
• Wash the peppers with water and wipe away any moisture.
• Using gloves and being careful not to touch your face, remove the stems from the peppers and discard.
• Cut each pepper in half lengthwise. If desired, remove the seeds for a more mild flavor.
• Arrange the peppers in a single layer on a baking sheet, making sure they do not touch.
• Dry in preheated oven until they become crisp and brittle. They should break and crumble when bent. This will take between 4-8 hours.
• Allow the peppers to cool to room temperature.
• Place the dried peppers in a mortar and pestle or spice grinder and grind to desired texture. If using a spice grinder, allow the dust to settle before opening the top.
• Transfer to an airtight container and store in the refrigerator for up to 6 months for the best flavor.