Chedda Onions

These crispy onions are a great addition to salads and soups. Plus, they will store beautifully in the freezer, so make extra and you'll have them for quite some time.

3 lbs onions (Callie used purple)
1 cup sunflower seeds, soaked 3 to 6 hours
1/2 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 1/4 - 1/2" in width. Set aside.

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.

by Callie England. From: Raw Food Recipes [archive.org]