Grilled Onion Chips

2 large sweet onions1 clove garlic, pressed and chopped1 tablespoon fresh thyme, or 1/2 teaspoon dried1 1/2 teaspoons dried oregano from stick2 tablespoons olive oil1 1/2 tablespoons red wine vinegar or balsamic vinegar1 tablespoon Mrs. DashPepper and salt to tasteWild oregano stems (thick and long), see noteCut off ends onion and remove peal. Cut onion in half lengthwise. Take onion apart in layers. Larger pieces should be cut in half.Mix garlic, thyme, oregano, Mrs. Dash, olive oil and vinegar in small bowl. Put onion pieces in freezer bag, pour mixture in and marinate for 1 hour.Prepare grill for high heat setting. If using charcoal (preferred) coals should be hot but not flaming.Take oregano leaves off sticks using your fingers. Thread onion pieces 1-inches apart on sticks. Reserve marinade.Place skewers on grill and actively turn as edges of onions are crisped. It is important to make these as crispy as possible without being burnt. They are then like potato chips - but much more nutritious. Baste with more dressing at least once during cooking.Remove from heat and serve with sticks intact; serve with sour cream and chive dip, if desired.Serves six.Cook's note: For quick preparation, use store-bought Italian dressing for the marinade. Wild oregano comes in bunches; look for it in Greek food stores or at Minosimports.com.Nutrition values per serving: 64 calories, 5 g fat (1 g saturated), 5 g carbohydrates, 1 g fiber, 1 g protein, 0 mg cholesterol, 79 mg sodium.