On the table

Staff Writer
Columbus Parent

I love onion rings. Especially the big, fat ones you get at some restaurants. But because I'm not a fan of deep-frying at home, I usually skip making them in my kitchen.

Recently I found a recipe by Ellie Krieger of the Food Network that caught my attention. The onion rings are coated in buttermilk and crushed baked potato chips, then baked. They're simple and delicious, and more healthful than the fried variety. Best of all, they won't leave you with a greasy mess to clean up.

Oven-baked onion rings

Makes 4 servings

  • Nonstick cooking spray
  • 4 cups baked potato chips
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 2 large Vidalia or other sweet onions

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.

Place the potato chips in a food processor. Process until finely ground. Transfer to a shallow bowl. Stir in cayenne.

In another bowl, combine the buttermilk, 2 tablespoons flour, salt and pepper.

Slice the onions into 1/2-inch thick rounds. Separate into rings, keeping only the large whole rings.

Place the remaining 1/2 cup flour in a resealable plastic bag. Add the onions. Shake to coat.

Working with one ring at a time, dip into the buttermilk mixture then the potato chip crumbs, coating each ring evenly. Arrange on prepared sheet. Spray the rings lightly with cooking spray.

Bake until coating is crisp, about 20 minutes. Season with salt. Serve immediately.

PER SERVING: 270 calories; 6 g protein; 46 g carbohydrates; 3 g fiber; 7 g fat (1 g saturated); 2 mg cholesterol; 658 mg sodium.