Spicy Dipping Sauce:

½ cup vegan mayonnaise

2 tablespoons prepared horseradish

2 teaspoons ketchup

¼ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

Onion Rings:

Avocado oil spray

8 ounces baked potato chips

1/2 teaspoon cayenne pepper

1 cup Ripple Original Half and Half

1/2 cup, plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 to 2 large Vidalia onions, peeled

DIRECTIONS:

Preheat the oven to 450º F.

Spray a baking sheet with avocado oil and set aside. Place potato chips in the bowl of a food processor and pulse into crumbs, about 20 seconds. Transfer to a shallow bowl and add cayenne pepper. In another bowl, combine Half and Half, 2 tablespoons of flour, salt, and pepper. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings.

Place ½ cup of flour in a gallon-sized plastic bag. Add onions, and shake to coat. Dip onions, one at a time, into the Half and Half mixture, then dip into potato chip crumbs and place on baking sheet. Spray avocado oil evenly over rings and bake for 20 minutes, or until coating is crisp. Serve immediately with dipping sauce.