Ingredients

• 1 medium Onion, sliced (182 g)
• ice cold water
• 1 ½ cups Chickpea Flour (180 g), plus extra for dusting
• 1 ½ tsp Garlic Powder
• 2 tsp Salt
• ½ tsp Black Pepper
• ½ tsp Paprika
• 1 ¼ cups Water (300 mL)

Instructions

1. Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
2. Cover sliced onions with cold water and allow to sit at room temperature or refrigerated for at least 1 hour.
3. In a large bowl, mix chickpea flour, garlic powder, salt, pepper, paprika and water. Whisk to combine.
4. After an hour of soaking, drain onions. Lightly dust with extra chickpea flour. This will cling to the onion rings and help the batter stick.
5. Taking one onion ring at a time, coat in batter. This will be messy, but you can use your hands to coat them. Place the coated onion rings on prepared baking sheets, leaving about 1 inch between them.
6. Bake 15–20 minutes, or until golden brown.