Thursday, July 23, 2009

CEiMB: Oven-Baked Onion Rings

This week's Ellie Krieger recipe is Oven-Baked Onion Rings, selected by Mare of Meet Me in the Kitchen. These were tasty, as long as you're not expecting the deliciousness of the deep-fried version to land in your mouth.

Oven-Baked Onion Rings

I used a bit more than the 1/2 tsp. of cayenne pepper that the recipe calls for and it added quite the welcome kick. I also realized as I started cooking that I forgot to pick up buttermilk (I'm on the hunt for the powdered kind so I always have it on hand; I've been needing it so often lately!). So I used an America's Test Kitchen substitution trick, adding a tablespoon of lemon juice (you can also use white vinegar) to a cup of milk and letting it sit for 10 minutes at room temperature.

As always, you can find links to other bloggers' interpretations of this dish at Craving Ellie in My Belly.

Oven-Baked Onion Rings
Adapted from The Food You Crave by Ellie Krieger
Printable Recipe

Canola oil spray
4 cups baked potato chips
1/2 teaspoon cayenne pepper, plus more to taste
1 cup low-fat buttermilk
1/2 cup plus 2 tbsp all-purpose flour
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1-2 large Vidalia onions, peeled

1. Preheat oven to 450F. Coat a baking sheet lightly with cooking spray or line with a silicone baking mat and set aside.

2. Place the potato chips in a food processor and process into fine crumbs, about 20 seconds. Transfer to a shallow bowl, stir in the cayenne, and set aside. In another bowl, combine the buttermilk, 2 tbsp of the flour, the salt, and the pepper and set aside.

3. Slice the onions into 1/2 inch thick rounds and separate into rings, keeping only the large, whole rings (reserve the rest of the onion for other uses). You should have 12-14 rings.

4. Place the remaining 1/2 cup flour in a sealable plastic bag, then add the onions and shake well to coat. One at a time, dip the onion rings into the buttermilk mixture, then dip into the potato chip crumbs, coating each ring evenly, and place on the baking sheet. Coat the surface of the rings lightly with canola oil spray and bake until the coating is crisp, 15-20 minutes. Season with salt and serve immediately.


Julie @ Bunsen Burner Bakery said...

Did you feel like the buttermilk substitution added any hint of a lemon flavor? I made chocolate muffins the other week and used the buttermilk trick since I didn't have buttermilk on hand... and the muffins had a slightly lemony aftertaste which surprised me.

nick said...

Good call on the sub. trick. I usually use plain yogurt and skim milk when I find myself in your position (often).

Amy I. said...

@EthidiumBromide I've used that trick several times and have never noticed a lemony taste. Although I wouldn't mind that really, I love anything flavored with lemon! Have you tried it with white vinegar?

Pam said...

I do that trick with vinegar a lot! Yours look great!

Bella Baker said...

your rings look great!! I like that buttermilk trick!! Good to know for the future!

Anonymous said...

Nice picture and thanks for the tip about buttermilk - I only ever use it in recipes (usually just a little bit) and the rest always goes to waste.

Maria said...

Glad you baked them, frying is just gross:)

Melissa said...

Apparently, you can freeze buttermilk. I have to say, though, I've never tried it. I found the dried stuff at Bulk Barn, but never got around to using it since I didn't move it to an airtight container - and the damn stuff dried out. So now I just do the vinegar trick. ;)

Maria Salomon said...

Nice rings!
Thanks for the buttermilk trick too!

rebekah said...

that trick has saved my butt many a times, but i've also had great success with the powdered buttermilk. i keep some in my fridge all the time.

Julie @ Bunsen Burner Bakery said...

I'll vouch for the frozen buttermilk -- works like a charm. Every time I have to buy a quart, I freeze the leftovers in half-cup aliquots.

Marthe said...

I loved these, they are tasty and healthy too!! Or at least healthier than the fried version ;)

Pamela said...

Wow! You added more cayenne? My mouth was on fire from the 1/2 tsp. But in a good way...I loved this one!

chelsea said...

Those look so yummy!!

ashley said...

i have been dying to try this recipe! i love onion rings but i never fry anything at home!

Mark Jansen said...

I usually use white vinegar too.

How do you think panko would fare compared to the potato chips? Seems like panko was made for this kind of thing.

Amy I. said...

Hey Mark, thanks for stopping by! Ellie Krieger, the author of this recipe, specializes in finding ways to health-ify recipes, hence the potato chips. I agree with you though- panko would be fantastic.

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