GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download

BAKED ONION RINGS – SOS FREE

Ingredients

2-3 Onions (3 medium or 2 large)

Wet Mix Ingredients

½ cup whole wheat flour

2/3 cup unsweetened soy milk (or other non-dairy milk)

½ tsp paprika

¼ tsp mild chili powder

½ tsp turmeric + a couple shakes of black pepper

Dry Mix Ingredients

1 cup whole wheat bread crumbs

½ tsp paprika

½ tsp turmeric + a couple shakes of black pepper

Instructions

1. To make 1 cup of homemade bread crumbs, use about 8 slices of bread, remove the crusts, and place on a baking tray with parchment paper or silicone pad. Bake at 200 degrees for 1 hour, flipping them over every 15 minutes. Turn oven off and if you think they still need to be crispier, leave them in the hot oven for another 30 minutes. The end goal of the baking is to have dried out bread with no moisture left inside. Let the bread cool. Break up the cooled bread and put in a blender to grind into crumbs. Note: Whole wheat bread appears to take longer to dry out than white, refined bread. We only use whole wheat.

2. Preheat your oven to 450 degrees before starting.

3. Slice your medium sized onion in half and push out rings that will be around 1” wide. If you have a large onion, slice into 3 sections so the rings you push out will be around 1” wide.

4. Mix all the wet ingredients into a bowl and stir well.

5. Mix all the dry ingredients into a different bowl and stir well.

6. Line a baking tray with a silicone pad or parchment paper.

7. Take an onion ring and dip it first in the wet ingredient bowl; then dip in the dry ingredient bowl coating the ring with the bread crumb mixture. It will help you if you use one hand solely for the wet mix and the other hand in the dry mix. If you use one hand for both, it gets too messy. Place the coated onion ring on the baking tray. Repeat the process for all onion rings you’ve sliced. Note: after you start this process, the wet bowl might start getting too dry; if this happens, just add a bit more soymilk to it to thin it out so it resembles a pancake batter.