Crispy Baked Onion Rings (Printable)
Golden oven-baked onion rings with a crunchy texture and creamy ranch, ideal for snacking or appetizers.
# What You'll Need:
→ Onion Rings
01 - 2 large yellow onions
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 1/2 cup buttermilk
10 - 2 cups panko breadcrumbs
11 - Olive oil spray
→ Ranch Dressing
12 - 1/2 cup mayonnaise
13 - 1/2 cup sour cream
14 - 1/4 cup buttermilk
15 - 1 tablespoon fresh chives, finely chopped
16 - 1 tablespoon fresh dill, finely chopped
17 - 1 tablespoon fresh parsley, finely chopped
18 - 1 teaspoon garlic powder
19 - 1 teaspoon onion powder
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1 teaspoon lemon juice
# Directions:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
02 - Peel the onions and slice into 1/2-inch thick rings, carefully separating them.
03 - In a shallow bowl, combine flour, baking powder, smoked paprika, garlic powder, salt, and black pepper.
04 - In a second bowl, whisk together eggs and buttermilk until blended.
05 - Place panko breadcrumbs in a third shallow bowl.
06 - Dredge each onion ring in the flour mixture, dip into the egg mixture, then coat thoroughly with panko breadcrumbs, pressing lightly to adhere.
07 - Place coated onion rings in a single layer on the prepared baking sheets and spray lightly with olive oil spray.
08 - Bake for 18 to 20 minutes, flipping halfway through, until golden and crispy.
09 - While rings bake, whisk mayonnaise, sour cream, buttermilk, chives, dill, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice together until smooth. Chill until serving.
10 - Serve the crispy baked onion rings immediately with the chilled ranch dressing on the side.
# Expert Advice:
01 -
- No deep fryer means no oil-splattered stovetop, just a simple spray and bake.
- Homemade ranch tastes so much fresher than bottled, and your guests will ask for the recipe.
- Ready in under 45 minutes from craving to serving, perfect for last-minute gatherings.
02 -
- Don't skip flipping halfway through baking—the bottom side needs heat too, or you'll end up with a soft base and crispy top.
- Fresh herbs in the ranch make an enormous difference; if you only have dried, use half the amount and accept they won't taste quite as bright.
03 -
- If your panko coating isn't sticking, your egg mixture might be too thin—add an extra egg or use less buttermilk.
- For an even crunchier result, let the coated rings sit in the freezer for 30 minutes before baking; the cold helps the coating crisp up faster.