Wash the 2 bunches of fresh chives thoroughly under cold water to remove any dirt.

Pat them completely dry with a clean kitchen towel to remove all surface moisture.

Finely chop the stalks into 1/4-inch pieces using a sharp knife.

Spread the chopped pieces in a single, even layer on a dehydrator tray or a parchment-lined baking sheet.

If using a dehydrator, set the temperature to 95°F (35°C) and process for 2 to 3 hours until brittle. If using an oven, set it to 170°F (75°C), prop the door open slightly, and bake for 1 to 2 hours.

Allow the pieces to cool completely before transferring them to an airtight glass jar for storage.