Recipe by Shaindy Ausch

Oven-Fried Onion Rings with Broccoli Cheddar Dip

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Dairy Dairy
Easy Easy
6 Servings
30 Minutes

Fried onion rings sound great, don’t you think? But since I like to avoid frying whenever I can without compromising on taste, I set out to find a substitute. After several experiments, these baked onion rings won the contest. Crispy and crunchy, these are the best no-mess, no-guilt alternative!


Onion Rings

  • 6 tablespoons oil

  • 1/2 cup Shibolim Whole Wheat Flour, divided

  • salt, to taste

  • pepper, to taste

  • 1/2 cup buttermilk, at room temperature (see note)

  • 2 cups kettle-cooked onion garlic potato chips, blended into coarse crumbs

  • 2 cups kettle-cooked BBQ potato chips, blended into coarse crumbs

  • 1 egg, at room temperature

  • 2 large Vidalia sweet onions, sliced in 1/2-inch rounds

Broccoli Cheddar Dip

  • 5 ounces Beleaf Frozen Broccoli, defrosted

  • 3 scallions, trimmed and cut into 1/2-inch pieces

  • 1 garlic clove

  • 10 ounces shredded sharp cheddar cheese

  • 4 ounces whipped cream cheese

  • 1 cup plain Greek yogurt

  • 1/2 teaspoon freshly ground Gefen Pepper


Prepare the Onion Rings


Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with foil and brush with three tablespoons oil each. Set aside.


Place 1/4 cup flour in a shallow dish. In a separate bowl, whisk together buttermilk and egg. Add remaining flour, salt and pepper, and mix vigorously until smooth. Set aside. Place the potato chip crumbs in a separate bowl.


Working one at a time, dredge each onion ring in the flour, shaking off any excess. Dip into the buttermilk mixture and then coat thoroughly in potato chip crumbs. Place on baking sheets.


Bake until golden brown, about seven to eight minutes per side. Drain on a paper towel and serve with Broccoli Cheddar Dip (recipe follows).


If buttermilk isn’t available, add one teaspoon lemon juice or vinegar to one cup of dairy or soy milk, and let sit for a few minutes.

Prepare the Dip


Bring a large saucepan of water to a boil over high heat. Add broccoli and cook for one minute. Drain immediately and rinse under cold water. Pat dry. Transfer to a food processor and add scallions and garlic. Pulse until smooth. Transfer to a medium bowl.


In the same processor, combine cheddar and cream cheeses. Process until smooth. Return the broccoli mixture to the food processor. Add yogurt and pepper, and pulse until blended. Transfer to a large covered container and refrigerate until ready to serve.


Serve with the Oven-Fried Onion Rings.

Oven-Fried Onion Rings with Broccoli Cheddar Dip

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