24 to 48 hours to dehydrate
4 Yellow/Sweet/Vidalia onions
1/2 c. of Green Smoothie Girl (GSG) Sprouted Broccoli, Chia, Flax Blend (to start)
4 tbsp. shisito powder or paprika
Pinch garlic powder or 1 tbsp. of Garlic Gold chips
The dry mix is subject to your taste! It needs to taste good to you BEFORE you put it on the onion rings...so play with it!
I like to make a big batch each time so that they last longer than the week. It’s easy to chomp your way through them in 1-2 nights so go big and make a bunch. Start with 4 yellow or sweet Vidalia onions and consider doubling the recipe for future batches after you’ve tried them. (4 onions will give you about two dehydrator traysworth.)
Thinly slice (peeled) onions, using a mandolin for ease and accuracy. (Once you have made these, you will want to make more...I wear onion goggles to keep my eyes protected from watering and irritation) Put the sliced onions in a big bowl.
Peel the outer skin, then cut the onion into 1/4 inch rings.
In a medium glass mixing bowl, whisk together the olive oil and black pepper oil. Add to the rings and toss.
Let the rings marinade while you mix the sprouted GSG blend and shisito peppers or paprika. Put the mixture in a shallow, flat bottomed container (a 9×9″ glass baking dish works beautifully).
Remove the onions from the marinade. Add the onion rings to the baking dish and toss well. Place the crusted rings on a dehydrator tray (no Teflex liner required) and dehydrate until crisp.
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