Light, crispy, zesty and addictive. Thick slices of onion are stuffed with guacamole and baked to perfection. Plus, only 35 calories, 4g of carbs and 2g of fat per onion ring!You might have seen these guacamole stuffed onion rings floating around the internet lately. I’m gong to assume this is your first time making them, so let me warn you how dangerously delicious and addictive these little bites are. They are pure genius.
The zesty and spicy guacamole is stuffed into the onion ring, then battered and baked. You can fry these as well if you wish, but baking them was pretty good for us, plus no added calories or oil. All I did was drizzle the top with olive oil before baking.
I paired these rings with our new favorite obsession.. chipotle dipping sauce. It was perfect with these yummy rings!Begin by making the guacamole mixture. I like making mine at home because it’s much fresh but you can also get some guacamole from your local supermarket.After preparing the guacamole mixture, cut the onion rings. Make sure the rings are nice and wide so they can hold lots of guacamole. Place about a tablespoon of guacamole into the rings, depending on the size of the onion ring.
After this step you must freeze the onion rings for at least 1 hour or until they are solid. Speed up the process by adjusting your freezer temperature and placing the tray of onion rings all the way in the bake of the freezer. The time will vary based on your freezer but 1 hour should be enough.
Once the rings are frozen solid, bread them with a flour, egg, and panko breadcrumb mixture (for paleo/low-carb use almond meal or shredded coconut). Next, drizzle with olive oil and bake for 15-20 minutes or until golden and crispy. Serve immediately with chipotle sauce, or your favorite dipping sauce.
Baked Guacamole Stuffed Onion Rings with Chipotle Dipping Sauce
- 2 large onions, cut into ½-inch slices
- 2 eggs
- 2 tablespoons milk
- 1 cup flour
- 2 cups panko breadcrumbs
- olive oil for drizzling
- chipotle dipping sauce
- For the guacamole:
- 2 avocados, halved, seeded and peeled
- 2 Roma tomatoes, seeded and diced
- ½ medium onion, diced
- 2 tablespoon chopped cilantro
- 1 lime, juiced
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin (optional)
- ¼ teaspoon cayenne (optional)
- ¼ teaspoon black pepper
- ½ jalapeno pepper, seeded and minced
- To make the guacamole: In a large bowl mash the avocados with a spoon until chunky. Add the tomatoes, onion, cilantro, lime juice and spices. Mix until fully combined. Cover with plastic wrap until ready.
- Separate the onion slices into rings, and place on a tray lined with parchment paper or silicone baking sheet. Place about 1 tablespoon of the guacamole mixture into each ring, depending on the size of the ring. Next, place the entire tray in the freezer for at least 1 hour or until the rings are frozen solid.
- Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
- Place flour in a medium bowl set aside. In another large bowl place pako breadcrumbs and set aside. lastly, in a medium bowl, whisk eggs and 2 tablespoons milk and set aside.
- Working in batches, dredge onion rings in flour mixture, dip into eggs, then dredge in Panko mixture, pressing to coat. Spread onion rings in an even layer on the prepared baking sheet; coat with nonstick spray or drizzle with olive oil. Place into oven and bake until golden brown and crispy, about 15-20 minutes. Serve immediately with chipotle sauce or your favorite dipping sauce.
Nutritional Facts per Onion Ring: