Here's the recipe from Tasting Table with my own notes added.
Preheat the oven to 200°.
Spread Sriracha in a thin layer on a Silpat-lined baking sheet and place in the oven. (I brushed it on parchment paper, which worked okay.)
Dehydrate until completely dried, about 1 hour, 20 minutes. (I got anxious and took it out after an hour, and it was fine.)
Remove the baking sheet from the oven and set aside to cool at room temperature.
Place the cooled Sriracha in a plastic bag and crush until finely ground. Use in tiny amounts as a garnish.
The dried Sriracha has an intense smoky flavor–a little goes a long way. Think of all the possibilities! You can sprinkle it on chips, fries, eggs, ramen or chicken. Or you snack on it plain, like I've been doing for the past 10 minutes. It's perfect when you want the taste of Sriracha without the wetness. Yum!
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