Ingredients:

  • 5 large lemons, zested
  • 1 tsp citric acid
  • 1/4 cup whole black peppercorns
  • 1/4 cup kosher salt
  • 1 tbsp garlic powder
  • 1 tsp onion powder

Instructions:

  1. Zest the lemons. Use your microplane to remove the yellow skin from all 5 lemons. Note: Stop as soon as you see the white pith to avoid bitterness.
  2. Combine zest and pepper. Mix the fresh lemon zest with the 1/4 cup of whole peppercorns in a small bowl.
  3. Pulse the mixture. Place the zest and peppercorns into a spice grinder. Pulse until the pepper is a coarse shatter—not a fine powder.
  4. Spread on parchment. Line a baking sheet with parchment paper and spread the pepper zest mixture in a very thin, even layer.
  5. Dehydrate the blend. Place in a 200°F (approx. 95°C) oven for about 1 hours. Check every 20 minutes to ensure it isn't browning.
  6. Test for dryness. The zest should be brittle and break easily when touched. If it feels leathery, it needs more time.
  7. Cool completely. Remove from the oven and let it sit on the counter for 15 minutes. Note: Adding salt to warm zest can cause clumping.
  8. Add remaining spices. Toss the dried mixture with the salt, garlic powder, onion powder, and citric acid.
  9. Final pulse (Optional). If you want a finer texture like a Wingstop clone, give the whole mix one last quick pulse in the grinder.
  10. Store properly. Transfer the finished blend into a clean glass jar.