Small Bites for the Big Game


If you’re planning your Big Game snacking menu, here’s a healthy take on onion rings that doesn’t sacrifice flavor. I came across this recipe a few weeks ago, adapted it to make it gluten-free, and it was a big hit with my family. (The original recipe calls for all-purpose flour, if you prefer.)

Serve these crunchy snacks with a trio of dipping sauces (ketchup, BBQ sauce, Ranch dressing) and enjoy!


Gluten-Free Oven-Baked Onion Rings


• Cooking spray
• 4 cups baked, salted potato chips
• 1 cup low-fat buttermilk
• ¾ cup plus 2 tablespoons gluten-free flour mix, like Pamela’s
• 1/2 teaspoon salt
• 1 large sweet onion, peeled


Preheat the oven to 450 degrees F.
Spray a baking sheet lightly 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. In another bowl, combine buttermilk, ¼ cup plus 2 tablespoons flour, and salt and set aside. Slice onion into 1/2-inch circles and separate into rings, keeping only medium and large whole rings (you can reserve remaining onions for other uses). You should come out with about 14-16 rings.

Place the remaining flour in a sealable plastic bag, add onions, and then shake to coat. Dip onions one at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Bake for 15-20 minutes, or until coating is crisp but not too dark. Season with salt and serve immediately, along with your choice of dipping sauces.

Adapted from Ellie Krieger’s recipe at FoodNetwork.com

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