Ditch the deep fryer in favor of this quick and easy recipe for Crispy Baked Onion Rings paired with your choice of dipping sauces.

A white plate containing baked onion rings with bowls of ketchup and mustard in the background

“But how does the breading stick?”

This is the culinary conundrum I face every time I ditch the deep fryer in favor of breading and baking my way to deliciousness (See: Baked Asparagus Fries).

A wood cutting board with sliced onions and a knife

The answer? A squeeze of mayonnaise into the whisked egg whites, which attracts the breadcrumbs like bees to honey, like syrup to pancakes, like Kelly to doughnuts. They get stuck. And stuck hard.

Bowls of breading ingredients for baked onion rings

The result is baked onion rings that are just as crispy and crunchy as their deep-fried, beer-battered counterparts.

A baking sheet with unbaked onion rings on top

So go ahead and save the oil for the corn dogs (and the wonton poppers … and the apple fritter rings …) and preheat your oven for a healthier take on everyone’s favorite savory side dish. And don’t forget a side of crispy French fries, too!

A white plate containing baked onion rings

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Appetizer

Crispy Baked Onion Rings

Ditch the deep fryer in favor of this quick and easy recipe for Crispy Baked Onion Rings paired with your choice of dipping sauces.
4.9 from 48 votes
A white plate containing baked onion rings with bowls of ketchup and mustard in the background
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings

Ingredients 

  • 2 large Vidalia onions
  • 3/4 cup all-purpose flour
  • 4 large egg whites
  • 2 Tablespoons mayonnaise
  • 1 cup Italian-style breadcrumbs (See Kelly’s Note)
  • Cooking spray

Instructions 

  • Preheat the oven to 425°F. Grease a large baking sheet with cooking spray.
  • Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water.
  • In a medium bowl, whisk together the flour, 1 teaspoon salt and ¼ teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl.
  • Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it’s thoroughly coated, then dip the onion ring into the egg white mixture until it’s thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.
  • Throughly spray the onion rings with cooking spray (this is optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they’re golden brown and crispy. Serve immediately with your favorite dipping sauce.

Kelly’s Note:

  • Fine (rather than Panko) breadcrumbs work best, as they adhere more easily to the onion rings. I prefer the Italian-style breadcrumbs, which are seasoned with herbs and spices. If you can’t find the Italian-style breadcrumbs in your supermarket, make your own by mixing plain breadcrumbs with garlic powder, onion powder, dried parsley, salt and pepper.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 185kcal, Carbohydrates: 28g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 196mg, Potassium: 139mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 2mg

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Comments

  1. 5 stars
    These were amazing!!! Better than the store bought ones.

    Would it be possible to batch these and freeze them so it’s easy to throw into the oven for dinner?

    1. Hi Zac! You can freeze the baked onion rings for up to 2-3 months when stored in a freezer bag or airtight container. Bake at 350°F for 20 minutes or until warmed through.

  2. 5 stars
    I made them as a snack when my kids came over. Really very delicious!! I was pretty surprised that the crumbs adhered to the onion so well. I did turn the oven up for an extra 5 minutes and they were crispy as all get out! I think next time I make them (and there WILL be a next time!) I will use a regular yellow onion for more oniony taste. Great recipe.

  3. 5 stars
    We could not believe how yummy these rings were!!! I’ve tried many baked vegetable recipes, but this is far and away the best ever. The mayo is the secret ingredient! My husband would eat them every night! I cannot wait to try things like zucchini and eggplant with your recipe.

    I wasn’t paying full attention to the recipes and used whole eggs — it worked just fine. Also I did not have vidalias, so used an onion which is not too harsh, and we DID use panko and were more generous with the butter flavor spray. Again, delicious. Thank you SO much!!!!

  4. Made the baked onion rings. Didn’t have mayo do I substitute sour cream with mustard. Came out delicious.

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