Crispy Baked Onion Rings (Print Version)

Golden crunchy baked onion rings with a savory, crispy coating, ideal for easy snacking.

# What You Need:

→ Vegetables

01 - 2 large yellow onions

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup buttermilk
05 - 2 cups panko breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ For baking

12 - Cooking spray or olive oil spray

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper and lightly spray with cooking spray.
02 - Peel onions and cut into 1/2-inch thick rings. Separate into individual rings, discarding very small inner ones.
03 - Arrange three shallow bowls: whisk flour, salt, pepper, garlic powder, onion powder, and smoked paprika in the first; beat eggs and buttermilk in the second; combine panko breadcrumbs with grated Parmesan in the third.
04 - Dip each onion ring into the flour mixture, shaking off excess; then submerge into the egg-buttermilk mixture, letting excess drip off; finally, dredge in the panko-Parmesan mixture, pressing gently to adhere.
05 - Place coated onion rings in a single layer on prepared baking sheets. Lightly spray tops with cooking spray.
06 - Bake for 10 minutes, flip each ring, then bake an additional 8–10 minutes until golden and crispy.
07 - Remove from oven and serve hot.

# Expert Tips:

01 -
  • All the satisfying crunch without standing over bubbling oil or dealing with greasy cleanup.
  • The Parmesan in the coating adds a savory depth that makes these dangerously addictive.
  • You can prep the whole batch at once and bake them all together instead of frying in small rounds.
02 -
  • Do not skip the cooking spray on top of the rings or they will bake up pale and soft instead of golden and crispy.
  • Flip them gently with tongs, not a spatula, so the coating stays intact and doesn't crack off in chunks.
  • If your onion rings are touching each other on the tray, they will steam instead of crisp, so give them space.
03 -
  • Let the breaded rings rest on the tray for five minutes before baking so the coating sets and doesn't slide off.
  • Use a wire rack on top of the baking sheet if you want even crispier bottoms, just spray the rack first.
  • Double-coat the rings by dipping them in egg and panko twice if you want an extra thick, crunchy shell.

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