Gluten Free Dairy Free Baked Onion Rings with Beanfields Vegan Ranch Chips


One of the perks of blogging is all the wonderful people I get to meet. People with a passion for delicious food, who totally get when I geek out over ingredients.  At the last conference I attended, I had the pleasure to meet another wonderful person, who just so happens to work with Beanfields Snacks. Super funny, really sweet new friend, who can hook me up with tasty gluten free and vegan chips? Match made in buddy heaven! So when Beanfields asked, I jumped at the chance to make a recipe with their delicious chips for the big game.

You heard about that big game coming up, right? To be honest, I usually can take or leave football. Game day for me is ALL about the snacks. Gotta have fun snacks! When I received a sample pack of chips from Beanfields filled with their Sea Salt, Pico De Giao, Barbecue and other flavors, I kept coming on back to the Ranch. As a gluten free and dairy free girl, I don’t normally get a chance to have anything done with ranch flavors, so had to try them for myself. Let me tell you, they are so good and I knew they needed to be used in the recipe I made. Besides, game food and ranch flavors just seems to go together, right?

Baked Gluten Free Dairy Free Onion Rings

When I think game food, I think finger food, like these tasty onion rings. These little beauties are baked and not fried so they aren’t greasy and it really allows the seasoning to shine through. I love how using crushed Beanfields Bean & Rice Ranch Chips in the recipe adds a savory punch of flavor and a crisp coating without a lot of work so you can get back to hanging out with friends and family. Oh, yeah, and the game, too… :)

The best part is that these little babies are gluten free, dairy and egg free, vegan, nut free and can be made without any corn so they can be enjoyed by everyone at your get together. Even if your team doesn’t, I call that a WIN!

Baked Gluten Free Onion Rings with Beanfields Vegan Ranch Chips
Recipe type: gluten free, dairy free, vegan, appetizer, snack, game day
Serves: Serves 4 to 6
  • 3 small sweet onions
  • ⅔ cup gluten free flour blend of choice (corn free, if needed)
  • 1 teaspoon gluten free baking powder
  • ⅔ cup water
  • 1 tablespoon olive oil
  • 2 cups finely crushed Beanfeilds Bean & Rice Ranch Tortilla Chips
  • Oil spray, for cooking
  • Ketchup or Marinara sauce, for dipping
  1. Preheat oven to 400 degree F. Line 2 baking sheets with parchment and lightly oil with oil spray. Set aside.
  2. Peel onions. Slice onions ⅓" thick and separate slices into rings.
  3. Mix together gluten free flour and baking powder. Whisk in water and oil. Depending on flour blend you used, you may need to add up to ⅓ cup more water to create a batter the consistency of thick pancake batter. Pour batter into a shallow dish.
  4. In another shallow dish, pour crush tortilla chips.
  5. Using a fork or skewer, dip onion rings into batter, coating all sides. Tap off excess batter, as needed. Place onion ring into tortilla crumbs. Scoop crumbs over onion to coat all sides. Place coated onion ring onto prepared baking sheet. Continue with remaining onion.
  6. Spritz onion rings with oil. Bake in preheated 400 oven until onion is tender and coating is cooked through and golden, 15 to 18 minutes.
  7. Serve with your favorite dip. We especially like marinara sauce with this!


While I created this recipe in partnership with Beanfields Snacks, all opinions and comments are my own.  


Menu Plan Monday – October 26, 2015

by angelaskitchen on October 26, 2015

freeloading hen

My husband found this photo on Facebook and I can’t find the source. Does anyone know who’s pic it is? I love it! It totally sums up what is happening in our yard right now. Half the chickens are just finishing up their molt while the other half are still molting up a storm. There are feathers everywhere! While they grow new fluffy feathers for the upcoming winter, chickens take a break from laying eggs. We’re getting about one egg a day right now. And, yes, I had to BUY eggs this week !

How is everyone else’s week shaping up? We’re getting into some chilly weather here and it looks like we may even get some snow this week. Yikes! Looks like our chickens early and super long molt season means they may know something about the upcoming winter that I might not be too thrilled about. I’d better get our mittens out… Anyhoo, it’s time to make some warm comfort food. And maybe bake something with cinnamon. :)

To bake this week: I definitely need to get some pumpkin muffins in the oven and maybe something with nice chunks of apples. Yum-yum! Our freezer is also remarkably bare of freezer meals, so I’ll be plumping that up before the holidays hit.

Monday: Sweet Spicy Turkey Chili and Blender Cornbread

Tuesday: hot dogs with spinach salad and chips

Wednesday: Cranberry Pork Roast in Slow Cooker and roasted root vegetables (red onion, carrots, turnips and potatoes)

Thursday: Apple, Veggie & Sausage Quiche, steamed broccoli and red grapes

Friday: Sesame Chicken with Bok Choy and Basic Rice



As a food blogger, I spend a lot of time in front of the computer. A lot. Chatting with other bloggers online, building relationships with people who are as excited about sharing delicious food as I am is my jam. It’s such an amazing community, but you often don’t get a chance to meet those same wonderful people in person. If you are a food blogger, you definitely need to chat with your online buddies and plan on attending a conference to meet up in person. And, if you want an extra fabulous experience with great food, the chance to meet up with great brands, and classes to help bring your blog to the next level (and did a mention the FOOD? Wowza!) you definitely need to meet up at the Food and Wine Conference.

As you know, I was fortunate [click to continue…]


Slow Cooker Salsa Pork Chops – Gluten Free-zer Friday

by angelaskitchen on July 31, 2015

Slow Cooker Salsa Pork Chops, gluten free, dairy free


With it being Tex-Mex theme for this week’s Gluten Free Menu Swap, I just had to bring back this little blast from the past: Slow Cooker Salsa Pork Chops. I’ve added freezer instructions, freezer labels and a nifty recipe card for making more than one batch if chops go on sale.

This is a great dish to come home to on busy school nights, but I also like it for summer-time meals. If the pork chops I am cooking are a little thin, or cook a little longer than usual (hey, it happens!), I found you can shred the pork and use it for nachos, taco salad, taco filling, a topping for baked potatoes, sweet potatoes or gluten free noodles. It’s so versatile and pleases everyone in my family. I love that in a recipe!

Use you favorite salsa with the level of heat your family enjoys. I use what ever we have on hand, but I particularly like using peach salsa when cooking this up in the summer. The sweet-savory combo makes a great sandwich filling when having a picnic dinner in the yard. Enjoy!

Printable freezer labels for Salsa Pork Chops

Printable recipe card for Salsa Pork Chops for making multiple batches for the freezer.

Slow Cooker Salsa Pork Chops
Recipe type: gluten free, dairy free, main dish, pork, slow cooker, freezer cooking, OAMC
Serves: 6
  • 1 tablespoon olive oil
  • 6 pork chops, bone in or boneless
  • 1½ cups tomato sauce
  • 1 cup salsa
  • 3 tablespoons lime juice
  • ½ tablespoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt, or to taste
  1. Warm oil in a skillet over medium-high heat, then add pork chops. Cook pork chops until browned on both sides. They do not need to be cooked though as they will cook more in the slow cooker. You are looking to give the meat a nice sear and color.
  2. In a bowl mix together the tomato sauce, salsa, lime juice, garlic, oregano, cumin, black pepper, and salt.
  3. Arrange a single layer of pork chops in slow cooker. Spoon a bit of sauce onto each chop. Add more pork chops to slow cooker, adding sauce on top of each one until all pork chops are in the slow cooker. Pour remaining sauce over chops.
  4. Cover slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until cooked through.
  5. Freezer instructions: Allow the pork chops to cool after searing. Place in a gallon sized freezer bag and add sauce. Mix sauce around pork chops, remove as much air as possible, seal, label and freeze.
  6. To serve: Thaw. Put contents of bag in slow cooker, cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.



Menu Plan Monday – July 27, 2015

July 27, 2015

This past week was crazy-busy… After an AMAZING time at the Food and Wine Conference, my plane home was delayed due to some sort of mechanical issue with the air-conditioning. That meant I would miss my connecting fight home – the last flight home that night. The airline found new flights for the next afternoon, […]

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Menu Plan Monday – June 29, 2015

June 30, 2015

  Hello! It’s short and sweet (and a little late) for me this week. The girls are off to Girl Scout camp and I get to help in the kitchen and where ever else they need me. Heather of Celiac Family is hosting the Gluten Free Menu Swap. The theme is Head over to her […]

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Menu Plan Monday – June 22, 2015

June 22, 2015

The Gluten Free Menu Swap is being hosted this week by Heather of Celiac Family. She has picked mango as the theme ingredient. My family adores mango! It is the one flavor they ALL agree on, even my little picky girl. If there is mango, my kids are IN! Besides eating strait from the peel, […]

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Menu Plan Monday – June 8, 2015

June 8, 2015

It is time for the Gluten Free Dairy Free Menu Swap! I’ll be hosting this week’s swap and blackberries are the theme. Due to our planting zone I don’t have any true blackberry plants (boo-hoo!), but I do have several black raspberry plants. This year they look like they are going to be loaded with […]

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