Use this recipe as a guide. Onions vary in size greatly. This recipe can easily size up when needed.
- 1/2 c. unbleached all-purpose flour
- 1 tsp. kosher salt
- 1 1/2 c. Red Curry Kettle Chips crumbs
- 1 sweet onion
- 1 large egg
- 1 tbsp. water
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Into a freezer bag, add flour and salt. Close and shake to combine.
- Into a food processor, add chips (half of an 8.5 oz bag or so). Steal 1 teaspoon of the flour mixture and add to the processor. Pulse until mixture resembles a coarse breadcrumb. You may need to scrape down the sides of container in between pulses. Pour into a small flat-bottomed container.
- Into another small flat bottomed container, whisk together egg and water.
- Now, cut off the top of the onion and remove the outer layer. Carefully (because there’s no flat edge to rest the onion on) cut the onion into 1″ thick rounds. Separate the onion rings out, being careful not to break the ring. Save tiny pieces for another meal.
- Add a couple onion rings at a time to the flour mixture. Shake to coat. Completely dredge in egg mixture. Then coat in chip mixture, making sure the entire ring is lightly coated. Place on baking sheet. Repeat.
- Bake for 8 minutes. Using a thin spatula, carefully flip and bake for an additional 8 minutes. Remove from oven and serve warm.