How to Dry Chives
Do you want to preserve fresh chives and use them all year long? This tutorial will walk you through how to dry chives in the oven.
Servings: 16 people (1 TB servings)
Preheat oven to lowest heat setting (150°F or 170°F) depending on your oven.Rinse and dry chives. (Chives should not be wet when going in the oven.)Finely dice chives. Line a baking sheet with parchment paper for easy cleanup.Lay chives on the baking sheet in a single layer. If chives are crowded, they will take longer to dry. Slide the chives into the oven. Prop the oven door partially open with a wooden spoon (or another heat-proof utensil).Begin checking chives after 25 minutes, and then again in 10-minute intervals until they are dry and crunchy to the touch.Store chives at room temperature in an airtight container or bag, and use within 2 years.
Recipe amounts approximate. Yield will vary based on how many chives are used and how finely they are diced. Nutrition information estimates a total yield of 1 cup diced chives.
Color Fading: Dried chives will gradually lose their bright green color. As long as they still have a woodsy onion scent, they're still good to use!
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg