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1
Combine almond milk and eggs in a shallow baking dish (I used a 9x13 dish) then add the onion slices in a somewhat even layer. Put dish into the refrigerator and soak the onions, preferably overnight (or at least 4-6 hours). The longer you soak, the more the breading will stick to the onions.
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2
When ready to make the onion rings, preheat the oven to 450 F.
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3
In a large plate or shallow dish, mix the flour, breadcrumbs, panko breadcrumbs, Italian seasoning, garlic powder, and salt.
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4
Line a large baking sheet with parchment paper. Remove each onion ring from the milk and coat with the breadcrumb mix, pressing the onion down into the mix to cover completely. Place each onion ring on the baking sheet.
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5
Lightly spray the onion rings with olive oil. Then, sprinkle with smoked paprika. Bake for 15 minutes at 450 F. Remove from oven, turn onions over, spray lightly with olive oil and bake for about 10-15 minutes more, until crispy and brown on both sides. Baking times may vary so keep an eye on them towards the end of the baking time.
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6
To make the spicy mayo, mix Vegannaise (or other non-dairy mayonnaise) with the Sriracha. Dip the onion rings in the spicy mayo or ketchup.
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7
Note: For an egg alternative for the 2 egg whites, combine 2 tablespoons ground flax with 4 tablespoons water and allow it to sit for a few minutes.
