The disclosed method relates to processing high moisture content vegetables, such as onions. The method involves slicing the onions, applying a dry coating to the sliced onions without using a moisture-based batter, frying the dry coated onions to a moisture percentage of about 8%, and then drying the fried onions to a moisture percentage of 1% to 1-2% The slicing step is ideally accomplished with a corrugated blade in order to provide each onion slice with an enhanced surface area for enhanced retention of a dry coating, and for shortening the frying and drying time even more than is possible by eliminating the use of a moisture-based batter.