As noted above, drying chanterelles is doomed to failure. I would actually reconstitute them, throw the mushrooms away and use the broth they rehydrated in for mushroom stock in risotto. That was the best use I found.

Lately I have been cutting them up into 1/2 to 3/4 inch pieces, tossing them with olive oil, oregano, salt and pepper to coat, then spreading them in a single layer on a cookie sheet and baking at 375 until they dry up and get crisp. They end up looking like bacon bits and taste the same. I actually fooled my dad, who was sure they were bacon. They keep up to two weeks in the fridge this way in air tight containers. I have not yet tried freezing the bits. I think they taste better this way fresh out of the oven than they do fresh out of a sauté pan.