[CH] varying lengths of roasting dried chili peppers

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ok, Paul Prudhomme said roast dried anchos for 15 minutes, while the Border
cookbook said 5 minutes, and the temperature for both was 300 degrees.
When I did the Prudhomme method the anchos got quite crispy and ballooned
out, while the Border method they just got warm and not very crispy.  Now
maybe both recipes wanted a different consistency, but in both cases it was
for a home-made chili powder.  What is your preferred method?  Length of
time , temperature etc.  I want to experiment I guess.

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