Line dehydrator trays with silicone mats or parchment paper. This prevents sticking.

Spread sriracha sauce thinly and evenly across tray, about 1⁄2 cup per tray.

Dehydrate at highest setting (typically around 165°F) for 2 to 3 hours, until dried and brittle.

Allow dried sriracha to cool completely before grinding into powder.

Transfer sriracha powder to an airtight jar for storage.

Preheat oven to the absolute lowest temperature, around 170°F.

Line a rimmed baking sheet with silicone mat or parchment paper.

Spread 3⁄4 cup sriracha sauce thinly per sheet.

Bake for 3 to 4 hours at 170°F, until fully dried and brittle.

Let dried sriracha cool before grinding into powder.

Store sriracha powder in a sealed container.

Dehydrating about 1 cup of sriracha sauce yields around 1⁄3 to 1⁄2 cup of sriracha powder.

You can double or triple this sriracha powder recipe batch to make more at once. Just spread it thinner.