Skinny onion rings

By Julie Daniluk
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So good you'll forget how healthy they are!



  • 2 egg whites
  • 1/4 cup non-dairy unsweetened milk (almond or hemp, etc)
  • 2 tablespoons apple cider vinegar
  • 1/2 cup brown rice flour
  • 1 teaspoon dillweed
  • 1 tablspoon extra virgin olive oil
  • 2 large purple onions, sliced into 6 millimeter rings
  • 1 1/2 cups puffed amaranth
  • 1 teaspoon nutritional yeast
  • 1/4 -1/2 teaspoon unrefined sea salt
  • Optional flavour: 1/2 teaspoon (2.5 milliliter) curry powder


  1. Preheat oven to 350 F. Coat a cookie sheet or baking dish with light brush of olive oil.
  2. Beat egg whites, non-dairy milk, vinegar, rice flour, dill weed, and oil in a bowl until light and foamy.
  3. Add puffed amaranth, nutritional yeast, and salt to a separate bowl and stir to combine.
  4. Add the separated onion rings to egg white mixture and coat well. Drop a few onion rings at a time into the bowl with the amaranth mixture, gently coating the rings with the seasoning.
  5. Spread evenly on a cookie sheet and bake for 35-40 minutes or until crispy.


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