Learning how to dry green onions is almost as easy as learning how to grow them, which means you get to enjoy fresh green onion taste all year long!
My family’s favorite Paleo dehydrator crackers call for green onions, which works out perfectly during the growing season. We simply pull a few green onions from the garden, rinse, chop, and toss into the food processor.
During the winter, it’s a whole ‘nother story! Which is why I decided to learn how to dry green onions so we’d always have them on hand for our favorite cracker recipe.
Dried green onions are useful for many other purposes, too:
- Add to soups or stews for a mild onion flavor
- Add to salad for a flavor boost
- Mix into hummus
- Add to biscuits or savory muffins
- Grind into dried onion powder and add to scrambled eggs
To dry green onions, simply chop and spread on dehydrator sheets. I like to use parchment paper to prevent the tiny dried onions pieces from escaping and making a mess.
Dry chopped green onions at anywhere from 95° to 135° F for 4 to 5 hours or until dry and crispy.
Store dried green onions in an air tight container.
More foods we like to dry in the dehydrator:
- banana chips
- strawberry chips
- plantain chips
- apple chips
- Paleo onion & nut crackers
- crispy nuts & seeds
- greens from the garden
- sliced tomatoes
- tomato powder
- root veggies for use in soups, chili, & taco meat
- herbs from the garden
- green onions
- sweet potato crispies
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…