1 large sweet or spanish onion cut into rings (I used white onions)

1st coating
4 tablespoons olive oil
2 tablespoons water
Sea salt to taste


2nd coating:
1 cup ground golden flax seeds
1/2 cup ground unsoaked almonds
1-2 teaspoons paprika
Sea salt and pepper to season

How to: Take each onion ring, dip it into the dry coating, then into the wet coating and then back into the dry coating. Your goal is to get as much of the 2nd coating as possible. Once you have achieved that, gently take the the coated onion rings and put them on mesh dehydrator trays and dehydrate about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce.


Tangy Dipping Sauce
1 cup macadamia nuts (soaked for 2-4 hrs)
1/2 cup pine nuts
1-2 tbs. lemon juice
2 tbs. soaked sun dried tomatoes
1/2 tsp. cayenne pepper
Sea salt to taste

Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped red capsicum/bell pepper and green herbs. Serve with warm onion rings.

The original recipe can be found at: http://www.rawguru.com/recipe45.htm