Let’s face it, I eat onion rings for one reason and one reason only.
The crispy coating.
I gotta hand it to The Sandwich King. His onion rings do not disappoint.
O.K., well, technically it’s his approach to these rings that’s spot on.
Since, in reality I made substitutions for all but four ingredients so they’d be gluten, vegan and egg-free.
And I must say, these are the crunchiest onion rings I’ve ever had.
The secret ingredient?
Nut Thins! Baked Brown Rice Snaps!*
Gluten-Free Vegan Baked Onion Rings
Makes: About 15 onion rings Prep time: About 10 minutes Cook time: About 25 minutes Oven temp: 425 degrees F
- 1 large sweet yellow onion (like Maui)
- ½ cup chickpea flour
- ½ cup tapioca flour or starch
- 2 tsps. smoked paprika
- 1 tsp. salt for flour mix plus 1 tsp. for cracker mixture
- 2 T nutritional yeast for flour mix plus 2 T for cracker mixture
- ½ cup unsweetened non-dairy yogurt plus ½ cup nondairy milk
- 2 flax eggs (2 T ground flax plus 6 T water, mixed well and refrigerated for 10 minutes)
- 1 and 1/2 cups finely ground
Nut ThinsUnsalted and Plain Baked Brown Rice Snaps*
- 2 T extra virgin olive oil
*Update: Edward and Sons Baked Brown Rice Snaps are gluten free and vegan. Blue Diamond Hint of Sea Salt Almond Nut Thins are gluten free but not vegan (milk).
- Preheat oven to 425 degrees F.
- Cover a baking pan with parchment paper.
- Make flax eggs by combining ground flax and water. Place in refrigerator to gel for about ten minutes.
- Slice onion into rings 1/4 to 1/2 inch thick.
- Finely grind Nut Thins in food processor.
- Pull out three medium bowls and a plate.
- In the first bowl, combine chickpea flour, tapioca flour, smoked paprika, salt and 2 tablespoons of nutritional yeast. Stir to combine.
- In bowl number two, combine the flax eggs, yogurt and non-dairy milk. Stir well to combine.
- In the third bowl, combine the finely ground
Nut ThinsRice Snaps, 2 tablespoons of nutritional yeast, 1 teaspoon salt and 2 tablespoons of olive oil. Pour a thin layer on the plate and reserve the remaining crumbs in the bowl to the side.
- Dunk onion in flour mixture and then the yogurt and place in the thin layer of crumb mixture. Sprinkle the onion with remaining crumb mixture to coat. If the crumbs absorb too much moisture from dipping multiple onions, it’s hard to get them to stick to the onion. To prevent that, sprinkle and press the crumbs to the onion rings rather than just dropping them directly into a big pile of crumbs.
- Place on baking sheet, leaving space between so they can brown.
- Place in the oven. Bake for 12 minutes and flip each ring over using tongs. Bake for an additional 12 minutes or until very crispy.
Serving Size: 1 ring, Calories: 82,Carbohydrates:11.7g , Protein:3.2g, Fat:2.7g, Fiber:2.3g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.