Line your baking sheet with a piece of parchment paper (not a silicone mat) and set the oven to the lowest possible temperature (usually 170 degrees F).

Arrange the basil leaves on the baking tray in a single layer with space around each one.

Place the basil leaves in the oven and crack the oven door at least 2-3 inches wide. If you don't do this, the spices will dry very quickly and likely burn.

Allow the leaves for a couple of hours until they dry all the way. The amount of time will vary depending on the number of leaves and your oven temperature. Mine were done in less than an hour. You'll know they're done when they crumble easily in your hands.

Rub the dried leaves between your hands and fold the parchment paper in half to pour the dried leaves into your jar.

Arrange the basil leaves evenly on your dehydrator mats.

Set the dehydrator temperature to 115 degrees F. Place the mats in the dehydrator and allow the leaves to dry for 4-12 hours or until they are completely dry. Some dehydrators may take longer; focus more on the moisture level than the amount of time.

Crush the leaves with your fingers into a bowl or other container, then fill your spice jars and enjoy!