In the most recent issue of Real Simple, I read an article about how to increase your creativity.

Things like sit in a different spot of your house to write or in my case type up something different… it even says to surround yourself with the color blue, as it’s suppose to evoke all sorts of great ideas and get those creative juices flowing.

So I thought I’d put it to the test. I’m on my laptop instead of at my desk. I’m sitting cross-legged on one of the softest blue blankets my fingers ever came across at target (dependable 50 bucks I’ve ever spent), and I’m about to share with you some pretty memorable onion rings.

Ps… this is my my 301st post! Holy crud!

To Make These Crispy Baked Onion Rings Set out:

sweet onions
egg whites
Panko breadcrumbs
unbleached all-purpose flour
all-purpose seasoning
kosher salt, to taste

Start by lobbing off the top of an onion.

Peel of any tough or thick layers of the onion.

This thing scares the crap out of me. It’s SHARP, I always always use the guard because I do need my fingertips, it could make shots of me adding ingredients not so visually appealing.

Slice 2 to 3 sweet onions, with the guard on, into about a half inch. I’m pretty bad with measuring thickness and I always buy an extra onion simply for that fact, in case I screw something up (like that ring on the far right).

Go get three shallow dishes and set up the dredging station. 3/4 cup unbleached all-purpose flour in one, 2 to 3 egg whites in another and seasoned panko in the third.

I added 2 teaspoons of all-purpose seasoning to 1-1/2 cups panko breadcrumbs. You could easily only use some salt and pepper. Whatever floats your boat.

The process goes like this:

Dip in flour and shake.

Egg whites, let drip.

Then toss in the panko. Repeat with the onion rings until you use up all that panko and filled up two rimmed baking sheets.

Oh and remove any jewelry from your fingers, because your fingers WILL look like this. (You should’ve seen the camera 😕)

Lay them out in a single layer on a parchment lined baking sheet. My batch made two cookie sheets full which fed us four only fine. But if you were serving a large crowd of peeps, I’d probably double. But that’s a whole lot of dredging.

I popped both sheet trays in the oven for a total of twenty minutes and switched wracks half way through the baking process.

They come out golden, crispy and the onions are perfectly tender. Simply serve with your regular dipping condiment and you can’t go wrong! My condiment of choice? Chipotle Mayo.

I’m not sure if it got my creative juices flowing but it was comfy!