Wash the green onions, and cut the root off, and discard. Remove any pieces of the green sections that appear at all damaged. We want to dehydrate only the best green onions and scallions. I set my Excalibur Dehydrator at 95 degrees.
Now you chop the green onions into small uniform pieces. They are about 3/8 inches in size. I actually kept the green onions and scallions separated.
The green onion (white section) part is on the left. It takes longer to dehydrate because the white part of the onion is thicker. The scallions are the long green part of the green onions.
It took about 2-3 hours to dehydrate. The white sections took a lot longer to dehydrate.