Go Back
Onion Rings with Chipotle Aoili Dip

Onion Rings with Chipotle Aoili

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup chickpeas (dried, soaked & sprouted, for express method sub 1 cup chickpea flour)
  • 3/4 buckwheat groats (soaked & sprouted, for express method sub 3/4 cup buckwheat flour)
  • 6 kale stems (left over from salads/smoothies or just use 3 whole leaves stem & all. for express method sub 1 1/2 Tbsp of your fav greens powder)
  • 2 carrots (medium, for express method, sub 2 Tbsp carrot powder)
  • 1 1/2 inch chipotle pepper (dried, or equivalent in powder, starting with 1/2 tsp & taste testing from there )
  • 1 habanero chili pepper (tiny, dried, or chili powder to taste starting with 1/2 tsp & taste testing batter from there)
  • 1 Tbsp olive oil (extra virgin, for express method omit or substitute 5 nuts like cashews/brazil nuts/macadamia – don’t worry 5 nuts spread across the entire recipe is not a big deal)
  • 1 1/2 tsp garlic powder (or to taste)
  • 1 tsp sea salt (or to taste)
  • 1/2 Tbsp coconut sugar (or use raw maple syrup crystals, stevia, raw coconut sugar or your fav sweetener to taste adjusting to account for differences in the strengths)
  • 1/2 tsp smoked paprika (reserved for garnishing)
  • 1 sweet onion (extra large)
  • 1 1/2 cup filtered water
  • 1 Tbsp apple cider vinegar (raw, or sub fresh squeezed lemon juice)
  • 1 Tbsp olive oil (extra virgin)
  • 1 Tbsp coconut nectar
  • 1 tsp sea salt
  • 1/2 cup hemp seed
  • 1/4 cup filtered water
  • 2 garlic cloves (3 if you like it strong)
  • 2 Tbsp apple cider vinegar (or sub fresh squeezed lemon juice)
  • 1 Tbsp olive oil (extra virgin)
  • 5 cashews (raw)
  • coconut sugar (or your fav sweetener (start with 1/2 tsp & adjust to taste)

Method
 

  1. Place all the Onion Ring Batter ingredients into your food processor and pulse until everything is uniformly broken down and well combined, scraping down the sides of your bowl several times. You should have a nice dough when the proccess is complete. You don’t want huge chunks of anything. (For Express Method process ingredients into a flour and skip steps 2 and 3)
  2. Spread the mixture onto a teflex sheet of your dehydrator (I like theExcalibur) and dehydrate at 115 F for 4 hours or until dry, checking periodically as climate/time of year/altitude etc. can vastly affect drying time. Feel free to make the Garlic Aioli at this point.
  3. Once dry, break the dough into chunks and place into your food processor or Vitamix to process into a fine flour. Divide the flour between two medium bowls and set aside.
  4. In a medium bowl whisk together the Onion Ring Soak ingredients. Separate your extra large onion into rings.
  5. Dip each onion ring first into the Soaking Liquid, then into the Batter Flour shaking to remove excess, back into the soaking liquid and again into the Batter Flour shaking to remove excess once more. Place each battered ring on a Teflex Sheet Lined dehydrator tray.
  6. Once all onions are battered, dehydrate on 135 F for 1st hour (Don’t worry they’ll still be raw as at this point they’re throwing off water and the internal temp remains below 115) then turn down to 115F for 2 to 4 hours more, checking on them periodically, until reach desired crispness.
  7. Dust onion rings with smoked paprika to garnish.
  8. Place all the aioli ingredients into your Vitamix and process until smooth and creamy.
  9. Taste to adjust for seasonings and, if making in advance, add 1 or 2 Tbsp extra water for it to be a bit thinner than desired consistency as it will thicken considerably in the fridge. Enjoy!