1 1/2 cups water
2 carrots
1-2 dates (soaked for 30 min.)
3/4 tsp. Chili powder
1 celery stalk
2 tomatoes
1/2 cup sundried tomatoes (soaked 30 min.)
dash cayenne pepper
to taste Nama Shoyu or Celtic Sea Salt
2/3 cup flax seeds (soaked overnight)
8-10 medium white onions

Blend all ingredients except flax seeds and onions. Check the taste and add salt and cayenne if necessary. Then blend in flax seeds. Mixture should be slimy and a little thick but runny.

Slice the onions very thin, using a mandolin if you have one. Coat these slices with the mixture. Arrange these closely together on teflon sheets, and drizzle more mixture on top. Dehydrate for 10-12 hours at 105 degrees. Flip onion rings and remove teflon sheet. Continue dehydrating 8-10 hours or until desired crispness is attained.

Yields a full 9 trays.