1 large onion, cut into 1/2-inch-thick slices
For the batter:
2/3 cup oat flour
1/4 cup chickpea flour (I used whole wheat flour) 1 cup unsweetened plant milk (I used oat)
1 teaspoon rice vinegar
For the breading:
1/3 cup cornmeal
3/4 cup bread crumbs (I used whole wheat bread crumbs, from a previous video, and Panko bread crumbs, half and half)
1/3 cup nutritional yeast
2 tablespoons of your favorite spice blend (I used McCormick’s Chicken Monterey, and probably less than 2 tablespoons because mine had salt in it)
1 teaspoon smoked paprika (optional)
Preheat the oven to 425°F. Line a large baking sheet with a silicone mat or parchment paper and set aside. Separate the onion slices into rings. Transfer to a bowl and set aside.
In a shallow bowl, combine the flour, plant milk, and vinegar. Stir to blend well.
In a separate shallow bowl, combine the cornmeal, bread crumbs, nutritional yeast, spice blend, and paprika. Mix well. Line up the bowls of onion rings, batter, breading mixture, and the prepared baking sheet. Dip an onion ring into the batter, coating it all over. Transfer the onion ring to the breading, tossing to coat. Place the coated onion ring on the baking sheet and repeat with the remaining ingredients, arranging the rings in a single layer. Use a second sheet if needed. You should have enough batter and breading for about 20 onion rings.
Bake for 10 minutes, then remove from oven and carefully turn rings over. Bake for about 10 minutes longer, or until crisp and nicely browned. Serve hot.