See Other Brand Channels on the Better Video Network

BVN Better TV Better En Espanol BHG Real Estate Next Great Family Band The More Show Carsons Kitchen
16107_13256_mejpg
Recipes // Appetizers // Kettle Chip And Crème Fraiche-Baked Onion Rings

Kettle Chip And Crème Fraiche-Baked Onion Rings

cropped_12435_12867jpg

By Ali Larter

Ingredients:
  • One 5-ounce bag plain salted kettle or other Hawaiian style potato chips
  • ½ cup crème fraîche
  • 1½ tablespoons milk
  • ¼ teaspoon freshly ground
  • black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon kosher salt
  • ½ cup all-purpose flour
  • Twelve ½-inch thick onion
  • rings, each about 2 to 3 inches in diameter
Directions:
  1. Position the rack in the center of the oven and preheat to 450°F. 

  2. Place the potato chips in the food processor and process until the chips are ground.

  3. Transfer the chips to a medium bowl.

  4. Whisk the creme fraiche, milk, pepper, cayenne, and salt to blend in a deep medium bowl.

  5. Place the flour in another medium bowl.

  6. Line up the bowls like an assembly line on a workspace and set a heavy large baking sheet next to the bowls.

  7. 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.

  8. The chips should cling very well.

  9. Transfer the ring to the baking sheet.

  10. Repeat the dipping process until all twelve rings are coated with flour, creme fraiche mixture, and chips.

  11. Bake until the onion rings are golden brown and the onions are tender when pierced with a knife, about 15 minutes.

  12. Cool slightly and serve.Position the rack in the center of the oven and preheat to 450°F.

  13. Place the potato chips in the food processor and process until the chips are ground. Transfer the chips to a medium bowl.

  14. Whisk the creme fraiche, milk, pepper, cayenne, and salt to blend in a deep medium bowl.

  15. Place the flour in another medium bowl.

  16. Line up the bowls like an assembly line on a workspace and set a heavy large baking sheet next to the bowls.

  17. 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.

  18. The chips should cling very well.

  19. Transfer the ring to the baking sheet.

  20. Repeat the dipping process until all twelve rings are coated with flour, creme fraiche mixture, and chips.

  21. Bake until the onion rings are golden brown and the onions are tender when pierced with a knife, about 15 minutes.

  22. Cool slightly and serve.
     

Tsatziki Ingredients:
  • 1 English cucumber, peeled
  • 10 cloves garlic, smashed and finely chopped
  • 1 cup distilled white vinegar
  • 4 shallots, thickly sliced
  • 1 cup small, picked sprigs dill
  • 1 ½ cups strained or Greek yogurt or labne spread
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and cracked black pepper
Directions:
  1. Quarter the cucumber lengthwise and trim off the triangular wedge of seeds.
  2. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
  3. In a food processor, combine the garlic, vinegar, shallots and sill.
  4. Pulse until finely chopped but not pureed.
  5. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oik and lemon juice.
  6. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. *You can store Tsatziki in a covered, clean jar in the refrigerator for up to 1 week.
Featured Recipes + More Recipes
Loading
14356_17233_mejpg
16726_17234_mejpg
Latest Links
More Smart Savings