How to dry green onions (scallions) with and without a dehydrator in just a few simple steps. Perfect for making slices, flakes, and green onion powder to enjoy all year round!
Wash the green onions well, pat them dry, strip any wilting/brown outer layers/leaves, and trim off the root end.
Finely chop green onions (with a sharp knife or kitchen scissors) into uniform pieces, about ½ cm wide.
Using A Dehydrator
Spread the pieces evenly across a dehydrator tray, ensuring there is space between them for airflow.
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.
In The Oven
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.
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.
In A Microwave
Spread a layer of sliced green onions between two paper towels without overlapping.
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.
Storage
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.
Notes
Cut uniform pieces: To ensure they dry at the same rate.
Separate greens & whites: The white parts contain more moisture and take longer to dehydrate, so it’s best to keep them on a separate tray/ area of the tray. It can help to separate the layers by slicing down the side and pulling the white rings apart.
Don’t overcrowd them: They need space for airflow to dehydrate properly.
For smoky flavor: Char the scallions on a grill lightly before dehydrating them.
To preserve freshness for longer, you can vacuum pack the dehydrated green onions with a jar vacuum sealer tool. Once open, feel free to add an oxygen absorber if you don’t plan on using them all within a year, to prolong the shelf life.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!