Ingredients
-
- Spicy Dipping Sauce:
- ½ cup vegan mayonnaise
- 2 tablespoons prepared horseradish
- 2 teaspoons ketchup
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
-
- Onion Rings:
- Avocado oil spray
- 8 ounces baked potato chips
- 1/2 teaspoon cayenne pepper
- 1 cup Ripple Original Half and Half
- 1/2 cup, plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 large Vidalia onions, peeled
Directions
- Preheat the oven to 450º F.
- Spray a baking sheet with avocado oil and set aside.
- Place potato chips in the bowl of a food processor and pulse into crumbs, about 20 seconds. Transfer to a shallow bowl and add cayenne pepper.
- In another bowl, combine Ripple Original Half and Half, 2 tablespoons of flour, salt, and pepper. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings.
- Place ½ cup of flour in a gallon-sized plastic bag. Add onions and shake to coat.
- Dip onions, one at a time, into the Half and Half mixture, then dip into potato chip crumbs and place on baking sheet.
- Spray avocado oil evenly over rings and bake for 20 minutes, or until coating is crisp.
- While onion rings cook, mix vegan mayonnaise, horseradish, ketchup, salt, garlic powder, cayenne pepper and black pepper and set aside.
- Once crisp, remove onion rings from oven and serve immediately with dipping sauce.
