Saturday, June 2, 2012

Crispy Baked Onion Rings


I love onion rings. Problem is, they are so high in calories, I can only serve them on special occasions. So I wanted to make a healthier version. Yes, they still have calories... all things in moderation. I am just happy to have a recipe that is half the fat of my original recipe that I make. Today I worked with Hodgson Mill Gluten Free Seasoned Coating Mix. So nice to have another great company that help people at home enjoy "regular" food again! This product made this recipe a breeze! 


Gluten Free Crispy Baked Onion Rings
adapted from Simply Scratch

2 Sweet Onions
2 Eggs
1/2 cup milk

1 cup rice flour
1 cup Hodgson Mill Gluten Free Seasoned Coating Mix
1 cup finely crushed up tortilla chips
Canola Oil

Preheat your oven to 450 degrees. 

Trim of the ends of two sweet onions and peel back any tough layers and discard. Slice into 1/2 inch rings and separate the rings.

Grab three shallow dishes; one for the rice flour, one for the Seasoned Coating Mix blended with the crushed tortilla chips, and one for the eggs whipped with the milk. Dredge the onion rings first in the flour and shake off any excess.
Then dip in the egg mixture and coat the ring completely. 

Place in a single layer on baking stones, or sheets lined with parchment paper. 
Bake in your preheated oven at 450 degrees for twenty minutes. Take out of the oven and spritz the onion rings with canola oil, or lightly brush them with it if you don't have a spritzer. Place them back in the oven for 5-10 minutes until they reach your desired crispy texture. 
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