Cut a lengthwise slit along each of six whole roasted chilies or six canned whole green chilies. Remove the stems, seeds and membranes. Place the chilies on paper towels to drain. Line the bottom of a 12x8 inch flat-bottomed casserole with paper towels. Open the slit chilies and place them in the lined casserole. Microwave at 70% power (med-high) for 7 minutes. Remove chilies from the casserole by lifting the paper towels. Set chilies aside. Place fresh paper towels on the bottom of the casserole. Transfer the chilies back into the lined casserole. Microwave at 70% power for 6 to 7 minutes. Dried chilies should have a paperlike texture. If chilies are not completely dried, repeat procedure. Dried chilies can be frozen for later use.