Chips & Crackers, Vegetables
Chedda Onions Recipe
3 pounds Onions
1/2 Red pepper
1 tbsp Olive oil
1 tbsp Tahini
some Sea salt to taste
1 cup Sunflower Seeds, soaked for 3-8 hours
2 tbsp Nutritional Yeast
1 tbsp Lemon Juice
1/2 clove Garlic
1Peel and slice onions about 1/4 - 1/2 an inch in width
2Set aside and prepare the sauce in a blender by combining the remaining ingredients
3Blend until smooth
4Pour sauce over onions and mix well until coated
5Place onions on Excalibur Paraflexx Dehydrator sheets
6Dehydrate for at least 24 hours at 140 degrees F until crispy
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