Most recently, I had the opportunity to sample some raw onion crisp – think, green been casserole style onions. Since I’m not a huge (raw) onion fan, I was kind of surprised that I actually liked such a thing – they were crunchy, light and oh-so yummy.
So, I set out to make my own onions – except, chedda style.
While I believe sweet/vadallia onions would be exceptional flavor-wise, I opted for purple onions due to their beautiful hue – knowing it would compliment the warms tones of the faux cheese sauce quite well. Also, dehydration time is long on these – so, if you’re not gung-ho about them being raw, I might suggest using an oven on the lowest temp. Store in freezer for added freshness.
- 3 lbs onions
- 1 cup sunflower seeds, soaked 3 to 6 hours
- .5 red pepper
- 2 T nutritional yeast
- 1 T olive oil
- 1 T lemon juice
- 1 T tahini
- 1/2 garlic clove
- sea salt to taste
Slice onions about .24-.5″ in width. Set aside (be prepared to shed some tears! I actually wore oversized sunglasses and channeled my inner Ray Charles while cutting…I said Georgia, Ooh Georgia…)
Sauce: In a blender, combine the remaining ingredients. Blend until smooth.
Prep: Pour sauce over onions and mix until well coated. Place onions on a teflex dehydrator sheet, or a baking sheet. Dehydrate for at least 24 hours until crispy. If baking, use lowest temperature and bake until crispy.