Crispy Baked Onion Rings (Printable)
Golden baked onion rings served with creamy homemade ranch for a lighter, crisp snack.
# What You'll Need:
→ Onion Rings
01 - 2 large yellow onions, sliced into 1/2-inch rings
02 - 1 cup all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 2 large eggs
08 - 1/4 cup whole milk
09 - 2 cups panko breadcrumbs
10 - cooking spray or 2 tablespoons olive oil
→ Ranch Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup sour cream
13 - 2 tablespoons buttermilk or regular milk
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 teaspoon dried dill
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1 teaspoon lemon juice
# Directions:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly grease with cooking spray or olive oil.
02 - Separate onion slices into rings, reserving the smallest inner rings for another use.
03 - In three shallow bowls, place flour with spices (garlic powder, smoked paprika, salt, black pepper) in the first, whisk eggs and milk in the second, and panko breadcrumbs in the third.
04 - Dip each onion ring sequentially into the flour mixture, then egg wash, and finally coat thoroughly with panko breadcrumbs. Arrange the coated rings on prepared baking sheets.
05 - Lightly spray the onion rings with cooking spray or drizzle with olive oil to enhance crispiness.
06 - Bake for 20 to 25 minutes, flipping onion rings halfway through baking, until golden brown and crisp.
07 - In a bowl, combine mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice. Stir until smooth and refrigerate until serving.
08 - Serve hot, crispy onion rings with ranch dressing on the side.
# Expert Advice:
01 -
- Skip the deep fryer mess and still get that satisfying crunch everyone expects from onion rings.
- The homemade ranch tastes like you actually know what you're doing in the kitchen, even though it's just whisking a few ingredients together.
- You can feel good about serving something golden and delicious without the heavy oil coating your kitchen.
02 -
- Don't skip the flipping halfway through baking or the bottom side will brown faster than the top and you'll end up with uneven crispiness.
- The panko is what makes them crispy, so press it onto the egg-coated rings firmly so it actually sticks and doesn't fall off in the oven.
- Fresh herbs in the ranch make an enormous difference; frozen or dried alone will taste generic and flat.
03 -
- Pat your onion rings completely dry with paper towels before breading or moisture will make the coating slide off during baking.
- Use parchment paper, not foil, because foil can react with the acidic buttermilk in any drips and create odd flavors.