Growing up there was one thing I especially enjoyed about eating out; okay there may have been two. No, it wasn't the endless barrage of kid's meals with chintzy coloring pages. Besides, those 'activity placemats' usually came with just 2 crayons, and it was a minor miracle if they were two different colors, let alone anything that would work into the coloring design. But I digress. Aesthetic place mat issues aside, my family would often visit Chili's, back when the Awesome Blossom was, well, awesomely on the menu, and we didn't have to trek to the Outback for our fix of Whole Fried Onion and 'Bloomin' sauce. I've seen these onions go home before, half slumped over, and sad, in a Styrofoam container, likely never to be eaten again (because we all know fried food doesn't reheat quite the same). This never occurred in our small 3 person family, where my father and I would go head-to-eat, strand-for-strand in a fried onion eating contests of sorts. Yes, I despise onions in all other forms, but give me a properly fried piece of onion, slathered in creamy 'special sauce,' and I'm there like an ant at a picnic.
You may recall that we are on Post #3, of our 5 part series featuring potato chips in cooking and baking. The first two recipes were a tad bit shocking for some, who I hope have now reconsidered the salty/sweet combo as a reasonable stretch. The simple fact is that both the PB+J Thumbprint Cookies, and Potato Chip Brownie recipe can in fact be made without the potato chips if desired (I designed them that way for those still being awoken to the fried potato possibilities). Today, there is no substitution on the chips, they are the proverbial, okay, actual, breading that holds this recipe together. However, a friend of mine pointed out on Facebook that some people have onion allergies, or a simple distaste for onions, and I humbly suggest you try this recipe with Zucchini slices, and perhaps a sprinkle of shaved Parmesan!
Potato Chip Brownie recipe in our first series post.
What Daughter Says: Put a twist on this fried appetizer classic with the addition of potato chips and an oven!
Oven-Fried Potato Chip Onion Rings
****click here for printable Potato Chip Onion Rings recipe
* 3/4 C, plus 2 TBS All Purpose Flour
* 1 C Plain Yogurt (Low Fat Okay)
* 2 Eggs
* 2 Large Onions
* 4 C Fresh Finely Crushed Potato Chips (Thicker, like Ruffles, work best)
* 3 TBSP Vegetable Oil
* 1/2 TSP Salt
* 1/4 TSP Black Pepper
* 1/4 TSP Cayenne
Preheat the oven to 390F
1.) In a large mixing bowl combine 1/4 C Flour, 1/2 TSP Salt, and 1/4 C Cayenne (or seasoning substitute, such as Chipotle Powder).
2.) In a medium mixing bowl, combine the yogurt, eggs, and 1/2 C plus 2 TBSP Flour. Whisk until batter is smooth.
3.) Peel the onions and slice them into 1/2" thick rings.
4.) Cover a baking sheet with parchment or foil and drizzle with the vegetable oil, then pre-heat it in the hot oven for 8MINS, or until oil begins to smoke.
5.) Toss the onion slices in the flour mixture. Dip each ring into the batter, and allow the batter to dribble the excess off. Next, dip the rings in the crumbled potato chips (the finer the better).
6.) Place the rings on the baking sheet and bake for 8MINS, then flip each ring, once, and bake an additional 8MINS. You will likely have more rings than will fit on one sheet, and have to bake in batches. Sprinkle with salt, while they are still hot, to add additional flavor.