Prepare your jalapeno peppers by cutting off the stem end.
Optionall slice the peppers length wise. This will help get the smoke inside the pepper.
Load up your smoker with peppers and wood chips.
Place the peppers in a smoker set at 205f and smoke your peppers for 24 hours. If your peppers are still moist, smoke them for an additional 4-8 hours.
Notes
Since we will be using the smoker as a dehydrator, your control over the temperature profile must be spot on. Don't attempt if you can't keep the temps within 5f.You want the end product to have an extremely dry cracker-like consistency. They will be very brittle when done.