1 to 2 cups vegetables, finely chopped: onions, mushrooms, redor green bell peppers, scallions, carrots or celery
Heat oven to 120 degrees F. Spread finely chopped vegetables in a thin layer on a cookie sheet. Dry in oven until crisp. Leave the tray in the oven for at least 12 hours, stirring occasionally.
Cool and store immediately in a sterilized dry glass or metal container with a tight-fitting lid for up to 6 months on the shelf.