I'm loaded with 1015y onions. They will keep a couple of months in the refrigerator. I'm bored. I'm thinking of drying some in my convection oven. Anyone ever tried this?

To make dried onions

Slice onions into thin rings 4mm thick or less – thinness is more important than shape as these will likely be ground for powder and will be easily crumbled apart when dried if kept as dried sliced onions.
Line a cookie sheet with tin foil and place a large cooling rack on the foil
Lay out the onions in a single layer on the rack
Set your convection oven to ‘Drying’ at 140 Fahrenheit
Dry until onions are crispy and break up in your fingers – about 3-4 hours, onions dry and shrink quite fast as they have large cells
Store whole in a sealed container (we use sealer jars) as dried onions for dips, soups, casseroles,
If you want powdered onions grind in a pestle and mortar. If it won’t grind up with a heavy pestle, it is not dry enough.
We use onion powder for donairs, making stock, rubbing on roast beef, tasty home grown dips with dried peppers and herbs, and recipes that call for it. Try it sometime, you won’t believe the difference in the flavour.

I'd smoke them. I'm smoking spices these days and making my own rubs.

Where do you come up with all the great stuff you post on the forum?

I went out to my garden and changed my mind. I had invited several people to help themselves to my onions. The best ones were pretty well picked over, so I decided to try some yellow squash. One lady brought some squash chips to the neighbors's Memorial Day picnic. She had deep fried them. They were pretty good. My oven will only run as low as 170 degrees. There is a difference in an aroma and a smell. I'm not sure what I'm getting out of these suckers.

I LIKE your thought process. Post pics/review of your final product.
THANKS!

Several of the stuck to the pan. I ate a half dozen of the chips. I would never buy them but might try them again after spraying them with Pam.