Crispy Baked Onion Rings (Print Version)
Golden baked onion rings paired with creamy homemade ranch for a lighter, crunchy snack option.
# 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
# How to Cook:
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 smallest inner rings for another use.
03 - Arrange three shallow bowls: one with flour, garlic powder, smoked paprika, salt, and pepper; one with whisked eggs and milk; one with panko breadcrumbs.
04 - Dip each onion ring into flour mixture, then egg mixture, and finally coat thoroughly with panko breadcrumbs. Place coated rings on prepared baking sheets.
05 - Lightly spray onion rings with cooking spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
07 - Combine mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic powder, onion powder, salt, pepper, and lemon juice in a bowl. Mix until smooth and refrigerate until serving.
08 - Serve hot, crispy onion rings alongside the chilled ranch dressing.
# Expert Advice:
01 -
- You get that irresistible crispy texture without the guilt or oil splatters of deep frying.
- Homemade ranch tastes so much fresher and tangier than anything bottled, and once you make it, store-bought feels sad.
- The whole thing comes together in under an hour, including the dressing, making it perfect for unexpected guests.
- It's vegetarian, naturally impressive, and honestly tastes like you spent way more effort than you actually did.
02 -
- Don't skip the oil or cooking spray step—this is where the magic happens; without it, your rings will be crispy on the outside but not that shattering kind you're chasing.
- The size of your onion rings matters; rings that are too thin cook too fast and dry out, while those too thick leave you with raw onion centers even when the coating is perfect.
- Fresh herbs in the ranch aren't optional if you want it to taste homemade; the difference between fresh and dried dill is the difference between good and extraordinary.
03 -
- Use the largest onions you can find and cut them thick—thinner rings cook unevenly, with burnt edges and raw centers.
- Don't prepare your coated rings too far in advance; assemble them within an hour of baking so the coating stays adhered and doesn't get soggy from sitting.