- 4
Ingredients
- Canola oil spray
- 4 cups baked potato chips
- 1/2 teaspoon cayenne pepper
- 1 cup low-fat buttermilk
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon fresh ground pepper
- 1 to 2 large Vidalia onions, peeled
Preparation
Step 1
Preheat oven to 450 degrees. Coat a baking sheet lightly with cooking spray and set aside.
Place the potato chips in a food processor and process to fine crumbs, about 20 seconds. Transfer to a shallow bowl, stir in cayenne and set aside.
In another bowl combine buttermilk, 2 tablespoons flour, salt and pepper, set aside.
Slice the onions into 1/2 inch thick rounds and separate into rings, keeping only the large whole rings. Save the rest for other uses. You should end up with 12 to 14 rings.
Place the remaining 1/2 cup flour in a sealable plastic bag, add the onions and shake to coat. One at a time dip into buttermilk mixture then crumb mixture. Coat each ring evenly and place on 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 & serve immediately.
Per serving (about 4 onion rings): 205 calories, 3.5g fat, 5g protein, 40g carbs, 2g fiber