Gluten-free to boot! Baked not fried, but crispy, serve with a Sriracha ketchup for an extra kick.
1 large Underwood Texas Sweet Onion
1/2 cup arrowroot powder, tapioca flour or cornstarch
2 tsp. Cappy’s Original or Salt Free dry rub
1 tsp. onion powder
1 tsp. garlic powder
1/4 cup of panko bread crumbs (I used gluten free)
pinch of pink or sea salt
pinch of freshly ground pepper
1/2 cup of milk (you can keep it dairy free by using coconut or almond milk)
1 tsp. ground flax seed
1 T. coconut oil (melted) or olive oil
Extra olive oil or olive oil spray works best.
Heat oven to 425 degrees. Mix the dry ingredients in one medium bowl and the wet ingredients in another. Let the wet mix sit for about 10 minutes to allow the flax seed to thicken up the batter. Cut the onion in slices about 1/2 inch to 3/4 inch in width and separate the rings. Save the insides for another recipe or use.
Dip one ring at a time, first into the wet mix, then into the dry mix. Place on a baking sheet lined with parchment paper. When you have all of the rings done and placed on the baking sheet, spray or brush both sides with additional olive oil, don’t skip this step, this is what makes them crispy like deep fried onion rings.
Bake for appx. 10 minutes at 425, then flip over and continue baking for another 6-10 minutes or until the desired crunchiness has been achieved.