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Chedda Onions

Chedda Onions

Prep Time

30 mins

Dehydrate Time

5 hrs


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


1. Peel and slice onions about 1/4 - 1/2 an inch in width

2. Set aside and prepare the sauce in a blender by combining the remaining ingredients

3. Blend until smooth

4. Pour sauce over onions and mix well until coated

5. Place onions on Excalibur Paraflexx Dehydrator sheets

6. Dehydrate for at least 24 hours at 140 degrees F until crispy

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