Crispy Baked Onion Rings (Printable)
Golden, crunchy baked onion rings served with a smooth and creamy homemade ranch dip.
# 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 paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon ground black pepper
07 - 2 large eggs
08 - 1/4 cup milk
09 - 2 cups panko breadcrumbs
10 - 2 tablespoons olive oil, for drizzling or spraying
→ Homemade Ranch Dip
11 - 1/2 cup mayonnaise
12 - 1/2 cup sour cream
13 - 2 tablespoons buttermilk or milk
14 - 1 tablespoon fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 teaspoon fresh dill, chopped or 1/2 teaspoon dried dill
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground black pepper
21 - 1 teaspoon lemon juice
# Directions:
01 - Preheat the oven to 425°F. Line two large baking sheets with parchment paper or lightly coat them with nonstick spray.
02 - Separate onion slices into individual rings, discarding any very small inner rings or reserving them for another use.
03 - Arrange three shallow bowls: combine flour, paprika, garlic powder, salt, and black pepper in the first; whisk eggs and milk in the second; place panko breadcrumbs in the third.
04 - Dip each onion ring first in the flour mixture, shaking off excess, then in the egg wash, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
05 - Place the coated onion rings in a single layer on the prepared baking sheets. Drizzle or spray lightly with olive oil to enhance crispness.
06 - Bake for 20 to 25 minutes, flipping halfway through, until they are golden brown and crispy.
07 - While the rings bake, whisk together mayonnaise, sour cream, buttermilk, fresh herbs, seasonings, and lemon juice until the mixture is smooth. Chill until ready to serve.
08 - Serve the hot crispy onion rings alongside the chilled ranch dip.
# Expert Advice:
01 -
- They bake up seriously crispy without all the oil splatter and cleanup of frying.
- The homemade ranch is tangy, creamy, and tastes nothing like the bottled stuff.
- You can make them ahead and reheat them in the oven when company shows up.
02 -
- Don't skip the oil spray or drizzle, without it the panko won't crisp up the way you want.
- Flip them halfway through or the bottoms stay soft and pale.
- Let the ranch sit for at least ten minutes so the flavors can bloom.
03 -
- Use cold onions straight from the fridge, they hold their shape better during coating.
- Press the panko on with your fingers, not just a quick dip, so it really sticks.
- Make a double batch of ranch, you'll want it for everything.