Hosted by Meet Me In The Kitchen
I swapped out the onion for a zucchini and summer squash, just because I had them to use up! I really don’t particularly like to bread things, I think it adds unnecessary extra time and calories. But I was very impressed by this coating - it was full of crunch and gave a nice salty and spicy (may have used a tad too much cayenne) flavor.
- Cooking spray
- 4 cups baked potato chips
- 1/2 teaspoon cayenne
- 1 cup low fat buttermilk
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 to 2 large Vidalia onions, peeled
Preheat the oven to 450 degrees F.
Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.
Recipe courtesy of Ellie Krieger
While at the grocery this week I was fortunate to find on mark down a dozen multi-colored roses for $3.00 and bouquet of gorgeous gladiolus for $1.00! The small vase is leftover flowers that were still healthy looking from last weeks mark down on a mixed bouquet.