Baked Onion Rings Paprika (Print Version)

Crispy baked onion rings paired with a creamy smoky paprika dip, offering a flavorful and lighter snack.

# What You'll Need:

→ Onion Rings

01 - 2 large yellow onions, peeled
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - Cooking spray or olive oil spray

→ Smoky Paprika Dip

11 - 1/2 cup sour cream
12 - 1/4 cup mayonnaise
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon lemon juice
16 - Salt and black pepper to taste

# How to Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or silicone mat.
02 - Slice onions into 1/2-inch thick rings. Carefully separate the rings and set aside.
03 - Prepare three separate bowls: Bowl 1 with flour, salt, and black pepper combined; Bowl 2 with eggs and milk whisked together; Bowl 3 with panko breadcrumbs, garlic powder, and smoked paprika mixed.
04 - Dredge each onion ring in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press gently to adhere.
05 - Arrange coated onion rings in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray or olive oil spray.
06 - Bake for 18-20 minutes, flipping halfway through, until golden brown and crisp.
07 - While onion rings bake, mix sour cream, mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper in a small bowl until smooth.
08 - Serve the baked onion rings hot with the smoky paprika dip on the side.

# Expert Advice:

01 -
  • They're baked, not fried, so your kitchen won't smell like a greasy spoon diner for three days afterward.
  • The panko coating gets impossibly crispy while the onions stay tender inside, giving you that satisfying contrast every time.
02 -
  • If your onion rings come out soggy in the middle, your oven temperature was too low or you didn't flip them halfway through, which I learned the embarrassing way during my first attempt.
  • Double-dipping the rings in egg and breadcrumbs gives you extra crunch and prevents any bare patches where oil spray can seep through and make things greasy.
03 -
  • Don't let your onion rings sit assembled on the baking sheet for too long before they go in the oven, or the egg mixture starts breaking down and they won't crisp up as well.
  • If you want extra insurance against soggy rings, flip them after just 10 minutes instead of waiting for the halfway mark, checking on them one more time at 18 minutes total.
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