Wearing gloves, slice the peppers into thin slivers, discarding the green tops & the seeds.
Arrange in a single layer over dehydrator trays.
Dehydrate between 105 to 125 degrees F until completely dry. This may take anywhere from 12 to 24 hours, depending on your pepper type and size.
Use a small electric coffee grinder to grind the dried peppers into a powder.
Sift the resulting powder and return the larger pieces to the coffee grinder as needed.
Continue grinding and sifting until you have a fine paprika powder.
Optionally, you can return the paprika powder to the dehydrator (spreading it thinly on a piece of parchment paper), and dehydrate for another 3 to 4 hours to ensure complete dryness.
Store in an airtight container out of direct sunlight and heat.
Shelf life should be at least 6 to 9 months, or as long as it smells and looks fresh.