Start with clean, dry, fresh chives, trimming off any dead sections
35-40 Leaves chives
Cut your chives into small pieces (between ¼” and ½”) using kitchen shears, herb scissors, or similar
Place a paper towel on a microwave safe plate
Spread out your chive pieces in a single layer on the paper towel (if you have a lot, you may need to do this in batches)
Cover the chopped chive leaves with another paper towel
Microwave on high for 30 seconds, then check
Continue to microwave in 30 second intervals, until chives are completely dry and crinkle when touched
Store dried chives in an airtight container or spice jar
Notes
If you have a lot of chives, make sure to dry them in batches. Stacking up beyond a single layer won’t heat evenly and you’ll get some still wet while others burn
In a 1000W microwave, it takes me about 2 minutes on average, but times will vary based on your specific wattage and quantity used
It’s normal for some leaves to turn a gray color during cooking. Dark brown or blackened, however, means they’re overcooked
Dried chives keep well for 2-3 years. After which, they are still safe, but lose flavor and potency