Choose your peppers: Use firm, unwrinkled peppers with bright color. Any type works. Hot peppers require gloves to protect your hands.

Wash and dry: Rinse under cool water and pat dry thoroughly. Excess surface moisture slows dehydration.

Remove stems and seeds: For sweet peppers, remove membranes for a cleaner flavor. For hot peppers, leaving some seeds and ribs adds heat.

Slice evenly: Aim for 1/8–1/4 inch (3–6 mm) strips or rings. Thinner slices dry faster and more evenly.

Optional pre-treatment: Toss sweet peppers with a tiny pinch of salt or a quick dip in diluted lemon juice (1 tablespoon per cup of water) to help color.

Pat dry again.

Arrange in the air fryer: Spread in a single layer on the basket or a mesh rack. Do not overlap.

Set temperature: Use the lowest setting your air fryer allows, ideally 120–140°F (49–60°C). If your model only goes down to 160°F (71°C), use that and check frequently to avoid browning.

Dry time: Start with 2 hours, then check every 20–30 minutes. Total time varies:

Thin rings: 2–3 hours

Thicker strips: 3–5 hours

Very juicy peppers (like bells): up to 6 hours

Rotate and shake: Every 45–60 minutes, rotate the tray and gently shake or flip the peppers for even drying.

Test for doneness: Properly dehydrated peppers should be brittle or leathery with no moisture when torn.

They should not feel tacky or bend without breaking.

Condition the batch: Cool completely, then place peppers loosely in a clean jar for 3–5 days, shaking daily. If condensation appears, return them to the air fryer for more time.

Store: Once fully dry and conditioned, transfer to airtight containers and label with the date and pepper type.