| Cut up small pieces of onion -- into "ringlet" sizes to make them easy to eat.
Marinate onion pieces for 30 minutes in a mixture of olive oil, Rawlsa, and Mexican seasonings (cumin, white pepper, chili powder, garlic).
Dehydrate at 105 degrees for 36-48 hours to desired crispness.
- by Michelle Reeves, From SAD to RAW
|
