Wash and dry limes. Using a vegetable peeler or small knife, remove peel from limes in strips, avoiding as much white pith as possible.

Cut peels into small pieces. Arrange in single layer on dehydrator trays or baking sheets.

Dehydrate at 135°F (in a dehydrator) or 150°F (in oven with door propped open) for 6-12 hours until completely dried and brittle.

Break dried peels into smaller pieces. Working in batches, grind pieces into a fine powder using a dedicated coffee/spice grinder.

Add 1⁄2 tsp sugar and pinch of salt to ground peels before grinding to help balance acidity.

Pass ground powder through a fine mesh sieve to remove any remaining chunks.

Transfer lime powder to an airtight glass jar or container. Store in refrigerator for up to 6 months or freezer indefinitely.