I took this photo from my cell phone driving along at about 50 mph so it’s not the best quality, but it’s still pretty. I never get tired of looking at the scenery here. Check out all the colors!
During holistic culinary school training our Kitchen Manager set out some DELICIOUS no-fry onion rings that he’d made in the dehydrator. They were insanely spicy and insanely good! He listed off the ingredients he’d used but no amounts so I immediately came home and came up with my own version so that I could enjoy them over and over in the future!
Now let me say first:
1. These are CONCENTRATED onions so they pack some punch. Not only will your house smell like onions while they dehydrate, but your BREATH will rival that of a dragon’s after you eat them.
2. Keep a mint handy for the sake of your friends and coworkers -OR- you may only want to eat these in the privacy of your own home.
3. If you are eating these around your significant other, make sure he/she eats them too so that you can BOTH have dragon breath. Share the love! (lol!) One person with bad breath is no fun. Two people cancel each other out, especially when it’s time to kiss goodnight.
4. I have a feeling these will clear out your sinuses. Mine sure seemed more open after a few bites of these!
But the flavor of this super healthy and LIGHT snack is definitely worth the breath and the long wait during dehydrating.
Dehydrator Onion Rings
I must give credit for this recipe idea to Chef Nelson Schwab, our über-creative Kitchen Manager at Bauman. I’m not sure if he used the same measurements or not but here is my interpretation.
- 1 yellow onion, peeled and cut into rings
- 3 tablespoons nutritional yeast
- 1 teaspoon herbs de Provence
- 1 tablespoon almonds, finely ground
- 1/4 to 1/2 teaspoon sea salt
- 1 or 2 cloves of garlic, minced
- 1/2 tablespoon olive oil
- pepper to taste
- water at the ready
Combine all ingredients except for the onions and water in a mini-chopper or Magic Bullet (or you can do this by hand in a mixing bowl – it just takes longer). Add just enough water to create a dressing that is about the consistency of thin pancake/crepe batter. Pour dressing into a Tupperware bowl, throw in the onion rounds, seal the lid onto the bowl, and shake well until all of the onions are well coated.
Place on a dehydrator sheet lined with either parchment paper or a Teflex liner.
Dehydrate overnight at 105 degrees and up to 20 hours or until your desired level of crispiness is reached.
Onions after tossing in the batter:
After dehydrating (amazing how tiny things get when you remove all the water!):
And time to snack:
I hope you enjoy these as much as I did! Let me know what you think if you give them a try!
(If you don’t have a dehydrator, no worries! Bake ‘em in your oven. Start with a low temp around 250 and keep an eye on them so they don’t burn.)
Until next time,
– Shari B. =)