Wash and dry: Rinse the poblanos under cool water and pat them very dry. Any moisture on the surface can slow the process.

Remove stems and seeds: Slice off the tops, cut the peppers in half lengthwise, and scrape out the seeds and ribs. For a touch more heat, leave a few seeds in.

Slice into strips: Cut the peppers into even strips about 1/4 inch wide. Consistent thickness helps them dry at the same rate.

Optional seasoning: Toss the strips lightly with a squeeze of lime and a tiny pinch of salt. Do not add oil.

Arrange on trays: Lay the strips in a single layer on dehydrator trays or a parchment-lined baking sheet. Do not overlap.

Dehydrate (dehydrator method): Set to 125–135°F (52–57°C). Dry for 6–10 hours, checking at the 6-hour mark. Times vary with humidity and slice size.

Dehydrate (oven method): Set your oven to its lowest temp (ideally 170–200°F / 77–93°C). Prop the door slightly ajar to let moisture escape. Dry 3–5 hours, flipping halfway, until fully leathery or crisp.

Test for doneness: Strips should be completely dry—either brittle or very firm and leathery with no moisture when torn. If in doubt, keep drying.

Cool completely: Let the strips cool to room temperature on the trays. This prevents condensation inside your container.

Condition the batch: Place dried strips in a loosely filled jar for 5–7 days, shaking daily. If you see any condensation or clumping, return them to the dehydrator to finish drying.

Store: Move to airtight jars or vacuum-sealed bags. Label with the date.