I home-grow chillis (Capsicum annuum, "Guarda Cielo") on my windowsill. This year, some of them began to have fruits very early (February to March). I left some of them on the plant for too long, which caused them to shrivel up quite a bit. I usually dry the chillis in the oven and use a mortar to process them into flakes for storage. Assuming there is no mold or obvious spoilage on the inside, are these still safe to eat?  
I've certainly done this with no ill effects, including on flavour - in fact when freezing some and drying some I tend to dry the ones like this, and freeze the juicier ones.  One thing to watch out for is if you're drying some of these and some that aren't so dry  to start with, the others will need a head start.  In fact your middle one, with its greener stem, might have a little more moisture than the other two. I'm pretty certain there's a traditional use of chillies that have dried on the plant, but I can't think of the name.  Wikipedia has a photo showing whole bushes drying in a field at a commercial scale.  This Indian company mentions partially drying on the plant in making sun-dried chillies. 