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.
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
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.