1 cup of whole wheat flour (or chick pea flour, quinoa flour, etc)
1 cup of water
2 large yellow onions
1 cup or more of whole wheat bread crumbs (make your own from oil-free bread, use gluten free, etc)
Mix the water and flour together to form a thick paste like pancake batter. Slice onions into ring shapes. Dip each ring into the batter and then in the bread crumb coating. Place on 2 baking sheets lined with Silpat non-stick sheets or parchment paper. Bake at 450F on upper rack for about 20 minutes – time depends on oven, etc so watch to make sure they are crispy but not burnt. Dip with ketchup, tofu ranch dip, bbq sauce, etc.