Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Oven Baked Onion Rings

Scott Phillips

Servings: 4

Tangy buttermilk and crushed baked potato chips make a flavorful coating for these big sweet onion rings that brown into a beautifully crunchy shell in the oven.

Ingredients

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

Nutritional Information

      Calories (kcal) : 205
      Fat Calories (kcal): 31.5
      Fat (g): 3.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 1
      Sodium (mg): 530
      Carbohydrates (g): 40
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Preheat the oven to 450°F. Coat a baking sheet lightly with cooking spray and set aside.  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 Tbs. of the flour, the salt, and pepper and set aside.
  • 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 to 14 rings.
  • Place the remaining 1/2 cup flour in a sealable plastic bag, then add the onions and shake 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, about 20 minutes. Season with salt and serve immediately.

Reviews

Rate or Review

Reviews

  • Vangroovy123 | 09/03/2013

    They were really good, but 20 minutes is too long. They burnt a bit and that changed the taste. I would only go 425 for 20 minutes.

  • mercato | 08/25/2010

    Very easy, very tasty. Only took 15 minutes in a convection oven. The cayenne adds a nice kick, but i might decrease that next time to 1/4 tsp.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks