Crispy Baked Onion Rings (Printable Version)

Golden baked onion rings with a crunchy coating, delivering all the flavor without frying.

# What You'll 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 - ½ cup grated Parmesan cheese
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ For baking

12 - Cooking spray or olive oil spray

# How to Make It:

01 - Heat the oven to 425°F. Line two baking sheets with parchment paper and lightly coat with cooking spray.
02 - Peel the onions and cut into ½-inch thick rings. Separate individual rings and discard the smallest inner pieces.
03 - Set up three shallow bowls: bowl one with flour, salt, black pepper, garlic powder, onion powder, and smoked paprika whisked together; bowl two with beaten eggs and buttermilk combined; bowl three with panko breadcrumbs mixed with grated Parmesan cheese.
04 - Dip each onion ring into the seasoned flour mixture, ensuring a thorough coating, then shake off excess.
05 - Submerge floured rings into the egg and buttermilk mixture, allowing excess liquid to drip off.
06 - Dredge the rings in the panko-Parmesan blend, pressing gently to adhere the coating evenly.
07 - Place coated rings in a single layer on the prepared baking sheets and lightly spray their tops with cooking spray.
08 - Bake for 10 minutes, flip each ring, then bake an additional 8–10 minutes until golden and crisp.
09 - Remove from oven and serve immediately while hot.

# Expert Insights:

01 -
  • No deep fryer means no oil-stained kitchen and no lingering grease smell in your clothes.
  • They're genuinely crispy on the outside and tender inside—the contrast is what makes them addictive.
  • Ready in under 40 minutes from craving to plate, with mostly hands-off baking time.
  • Vegetarian-friendly and easily customizable for dietary restrictions without losing any flavor.
02 -
  • Don't skip the parchment paper or flipping—the flip is what creates that crispy bottom that makes the difference between good and unforgettable.
  • The spray matters more than you'd think; without it, they'll look pale and taste steamed, but with it, they'll have that bakery-style golden finish.
03 -
  • If your rings are browning too quickly, lower the oven temperature by 25 degrees—every oven runs differently, and it's better to add a few minutes than to burn the coating.
  • Separate the onion rings as soon as they cool even slightly; they'll stick together if you wait, and the layers will separate awkwardly.

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