Step 1

Wash the green onions well, pat them dry, strip any wilting/brown outer layers/leaves, and trim off the root end.

Step 2

Finely chop green onions (with a sharp knife or kitchen scissors) into uniform pieces, about ½ cm wide.

Step 3

Spread the pieces evenly across a dehydrator tray, ensuring there is space between them for airflow.

Step 4

Dehydrate at 105ºF/40ºC for between 6-8 hours until they are dry enough to snap, not bend.Note that the dehydrated scallions will continue to dry as they cool, so it’s a good idea to allow a few pieces to cool for 10-15 minutes before testing if they’re brittle.

Step 5

Spread the green onion pieces evenly across a baking sheet lined with parchment paper, with space in between for airflow. Separate the greens and white portions, as the latter takes longer to dry.

Step 6

Turn the oven to the lowest temperature, often around 125ºF/52ºC, and dehydrate for between 3-4 hours or until crisp. Monitor them every so often to avoid burning.Some modern ovens have a dehydrating feature, allowing you to go as low as 105ºF/40ºC (for 6-8 hours).If your oven only goes as low as 170ºF/75ºC, prop the oven door slightly open with a heat-proof item, like a wooden spoon or silicone spatula end, and dry for 3-4 hours.

Step 7

Spread a layer of sliced green onions between two paper towels without overlapping.

Step 8

Microwave in 30-second increments on medium to high power. Between each cycle, check to see if any are dry and remove them. Repeat until all the pieces are brittle and crumbly.

Step 9

As long as you properly dehydrate them before storing them (together or greens and whites separated) in sterilized, dry airtight containers (I use glass jars/ mason jars), you can store the dehydrated green onion for up to a year in your pantry. However, they will be freshest within the first 3-4 months.It’s important to shake the jar once a day for the first few days and see if there’s any clumping/sticking. If so, return them to the dehydrator for longer.