DIY: Chilli Flakes

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest

Make Your Own CHILLI FLAKES in One Hour

The chilli tree has gone bonkers again. It seems to have fits of growth which then ends up with buckets of chilli’s. The cycles are pretty clear with a burst of growth, covered in flowers then covered in chilli’s. I pick them when they are red – for some reason the fruit fly don’t like chilli’s – yet.

I thought the best way to use a generous handful was to make chilli flakes. Now before we go any further I must let you know that I am impatient and if something can be done in half the time I want to do it that way. Obviously not loosing quality is also important. Mind you if you want to take 6-8 hours to make your own chilli flakes by all means go for it.

Before you jump into making your chilli flakes it is very important that someone test how hot your chilli’s are before you then roast them up. You don’t want to make deadly flakes that no one will ever want to sprinkle in their cooking. Unless of course you have a chilli loving man like I do. If your chilli’s are super ridiculously hot then you can add a capsicum to the tray  when you roast them but this will then take longer cooking. But at least you wont burn your mouth as much.

Do you sense that I am not overly fussed when it comes to chilli. I don’t mind a bit of spice but I like to taste my food not forget that I have a tongue because it is on fire. My favourite way to use chilli flakes is to roast up some veggies of your choosing with plenty of olive oil and then allow them to cool before mixing through some spinach for a rustic salad.

Do you love it spicy?


Prep time
Cook time
Total time
Recipe type: preserve
Serves: 1 cup
  • chilli's - 75 small chillies makes just under one cup of flakes
  1. Preheat your oven to 150'c.
  2. Line a baking tray with baking paper. Remove the stems of the chillies by cutting them off. Either slice them through the middle or leave whole (if using small chillies).
  3. Lay the chillies in a single layer on the tray.
  4. Bake at 150'c for 55 minutes to an hour. Stir them occasionally. Make sure that the chillies are all dry before blitzing them.
  5. Place the chillies into a food processor or bowl (if using stick blender) and pulse lightly until you get the desired texture. If you go hard with the blitzing you will end up with chilli powder not flakes.



Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at

2 Responses

  1. I definitely like spicy! But within reason — too much is too much. Although too much is probably better than too little. 😉 Anyway, never thought to make my own chili flakes — great idea. Thanks.

  2. This is such a great idea! I have just been composting my crazy excess of chillis and trying to force all my friends to take containers of them – but this will work much better. Thanks!

Leave a Reply

Your email address will not be published.

Roy & Lizzie


We are Roy & Lizzie an Aussie couple,  who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.

We are currently based in Fort William, Scotland, UK.

Got questions? Let us know!
> contact us here <