I’ve been wanting to try my hand at onion rings. I am not so wild about onion rings, but my husband sure loves them. These are oven-baked instead of fried, so no greasy mess on the stove. They came out very tasty, but were considerably softer than a deep-fried, batter-coated onion ring. No surprise there. The coating browned nicely and was very crunchy. I would definitely do these again. Just so you know, only the smallest diameter rings could be picked up by hand easily. I dipped the larger ones onto my plate and used a fork to cut them in half to eat. These are Induction friendly.
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8 oz. onion cut into ½” rings
2 oz. plain pork rinds, crushed very fine
3/4 tsp. my Seafood Spice Blend
4 T. my homemade mayo
DIRECTIONS: Preheat oven to 450º. You will need a large, preferably non-stick baking sheet to bake these. Slice onion and separate rings until you have 8 oz. That’s about 16 medium ½” rings. Parboil for 1 minute in boiling water and lift out onto paper towels to totally dry. Crush pork rinds very fine in processor, blender or by hand. Remove any larger, hard bits that are invariably in pork rinds when you crush them. Mix spice into crushed rinds in a small bowl. In a shallow dish or pie plate, pour the 4T. mayo. Slowly dip an onion ring into the mayo, coating the outside and the inside (with your finger if necessary. Then drop them into the pork rinds and coat well outside and inside. Lay each onto the baking sheet. Repeat until all rings have been coated. Pop into 450º oven for about 25 minutes. They tend to brown more and faster on the bottom where they touch the pan, so you may want to turn them over at the 15 minute mark. Not much grease so no draining necessary. Lift onto serving platter and ENJOY!
NUTRITIONAL INFO: Makes 4 servings of 2 0z. each. Each serving contains:
15.6 g fat
5.10 g carbs, .53 g fiber, 4.57 g NET CARBS
9.5 g protein
271 mg sodium
85 mg potassium
31% RDA Vitamin B12, 26% riboflavin and 40% selenium