Today is a snow day! I’m always a huge fan of snowstorms, especially when it allows me to stay home and cook new recipes in between meetings. However, today my pantry was a bit empty, and my workday was a bit busier than anticipated so I haven’t had a whole lot of time. Still fun, though!
I woke up this AM and did some yoga since I had some extra time with not getting very far after trying to drive to work. I had a little motivation since I got a nice new YogiToes yoga towel for Christmas, but I forgot how much better you feel after doing some nice stretches and sequences. I need to make it a habit to fit more of that into my weekly routine.
On a more upbeat note, who loves bar food? I do. I love going somewhere and getting nachos. I love fries (potatoes, obvi), I love chicken tenders, and I love onion rings. Unfortunately and fortunately, I don’t really eat any of it anymore. While I treat myself to some French fries every now and again, what I really miss is onion rings. Battered, delicious, stinky…. They’re the best. And yet…. i’d feel like crap after I ate them. Tons of breading, crappy oil, weird onions… so imagine my surprise when I figured out how to make some crispy crunchy un-yun ranggss?
These are delicious plain, or with some sriracha mayo (homemade recipe for some paleo mayo here!). make them for a snack, or for a party. Enjoy!
Crispy Crunchy Onion Rings (Paleo, Vegan)
prep time: 10 minutes
cook time: 20 minutes
- one large white onion, cut into 1/2 inch thick rings
- 1/2 cup unsweetened almond milk
- 1/2 cup brown rice flour
- 2 tbsp tapioca or potato starch
- 1/3 cup almond meal
- 1 heaping tbsp nutritional yeast
- 1 tsp onion powder
- 1 tbsp salt, plus more to taste
- 1 tsp garlic powder
- 1 pinch of paprika
- ~2 tsp grapeseed oil, for brushing
- Preheat your oven to 425 degrees F.
- In a small bowl, whisk your tapioca starch and almond milk together. Set aside.
- In a larger bowl, mix brown rice flour, almond meal, nutritional yeast, salt and spices until completely combined.
- Take your first onion ring, submerge into the milk, and then place into the breading, making sure the onion is evenly coated. Place on a parchment lined baking sheet and bake for 15-20 minutes until golden brown.
Note: If you want them to have that shimmery look like they’re right out of the fryer (even though you took the healthy route :)), brush with a pinch of oil right when you remove from the oven.
Serve, and enjoy!