Well, these oven baked onion rings are a favorite in our house. I have been making them for a while. long before I joined Craving Ellie in My Belly.
They are rings of sweet Vidalia onions, coated in flour, then buttermilk, then crushed baked potato chips. Ellie’s version calls for cayenne pepper, but I like to add other dried herbs as well to spice up the flavor a bit. Though I think the key to making these great is to ensure that you cut your rings nice and thick, this way you get a crunchy outside with a sweet soft onion inside. If you cut them too thin, they will just be brittle overcooked onions.
I have posted about them before, so I am not going to elaborate too much on them here. I will provide the recipe with my flavoring adjustments.
This was a great pick by Mary Ann of Meet Me in the Kitchen. I hope everyone else enjoyed these as much as we do.
Oven Baked Onion Rings
Recipe based on Ellie Krieger, Adapted by Sara at Imafoodblog.com
Yield 18 – 28 Onion Rings
- 2 Sweet Vidalia Onions (any sweet onion will do)
- 1 Bag Baked Potato Chips (about 3 Cups)
- ½ Tsp Cayenne Pepper
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Dried Thyme
- ½ Cup plus 2 Tbsp All Purpose Flour
- 1 Cup Low Fat Buttermilk
- Salt & Pepper
- Preheat the oven to 450F
- Cut the onions in ½ inch thick rounds. Be sure to make them thick because it will affect the taste and texture of your final product. If you overcook these or cut them too thin they are still good, but you lose that great texture contrast and the sweetness of the onion.
- In a food processor, crush up the baked potato chips until they are finely ground. Place the ground up chips in a shallow bowl for dredging.
- Season the chips with the cayenne pepper, garlic powder, onion powder, & dried thyme. Mix well.
- Separate the onion slices into rings and discard some of the smaller inner rings as well as any that break. Place the remaining rings into a large resealable plastic bag with ½ cup of flour. Close the bag and give it a good shake so all the onions are coated with flour.
- Measure out the buttermilk and whisk in the remaining 2 Tbsp of flour and salt and pepper to taste.
- Dip the floured rings into the buttermilk mixture, then coat it with the potato chip mixture, then place it on a baking sheet.
- You can spray the rings with some canola oil at this point. However, I just place them on a Silpat and bake them dry. (I am addicted to Silpats and use them for everything.) I can usually fit about 18 rings on one cookie sheet. If I have room in the oven I will make more and use 2 cookie sheets.
- Turn the oven down to 425F and bake in the center of the oven if possible for 18-20 minutes until they are golden brown. What you should have is a nicely browned crunchy outside with a sweet soft onion on the inside.