Kettle chip and crème fraiche-baked onion rings
March 14, 2014
Kettle chip and crème fraiche-baked onion rings
Serves 4
- One 5-ounce bag plain salted kettle or other Hawaiian-style potato chips
- ½ cup creme fraiche
- 1 ½ tablespoons milk
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon kosher salt
- ½ cup all-purpose flour
- Twelve ½ -inch thick onion rings, each about 2 to 3 inches in diameter
Position the rack in the center of the oven and preheat to 450°F. Place the potato chips in the food processor and process until the chips are ground. Transfer the chips to a medium bowl.
Whisk the creme fraiche, milk, pepper, cayenne, and salt to blend in a deep medium bowl. Place the flour in another medium bowl. Line up the bowls like an assembly line on a workspace and set a heavy large baking sheet next to the bowls. Using a fork, dip one onion ring in the flour mixture, then dunk it in the creme fraiche mixture, and then place rings into chips mixture and scoop the crumbs up over the ring to coat. The chips should cling very well. Transfer the ring to the baking sheet. Repeat the dipping process until all twelve rings are coated with flour, creme fraiche mixture, and chips. Bake until the onion rings are golden brown and the onions are tender when pierced with a knife, about 15 minutes. Cool slightly and serve.
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