Chedda Onions

Ingredients

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

Directions

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