Crispy Baked Onion Rings (Printable)

Golden baked onion rings paired with a creamy, herb-infused ranch dip deliver a crunchy, flavorful treat.

# What You'll Need:

→ Onion Rings

01 - 2 large yellow onions, cut 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 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 black pepper
21 - 1 teaspoon lemon juice

# How to Make It:

01 - Preheat the oven to 425°F. Line two large baking sheets with parchment paper or lightly coat with nonstick spray.
02 - Separate onion slices into individual rings, discarding the very small inner rings or setting them aside for another use.
03 - Arrange three shallow bowls: combine flour, paprika, garlic powder, salt, and black pepper in the first; whisk eggs and milk together in the second; place panko breadcrumbs in the third.
04 - Dip each ring into the flour mixture, shaking off excess, then into the egg wash, and finally coat evenly with panko breadcrumbs, pressing gently to adhere.
05 - Place coated rings in a single layer on the prepared baking sheets, then drizzle or spray lightly with olive oil for enhanced crispiness.
06 - Bake for 20 to 25 minutes, turning halfway through, until the rings are golden and crispy.
07 - While baking, whisk together mayonnaise, sour cream, buttermilk, herbs, seasonings, and lemon juice until smooth; chill until serving.
08 - Serve the onion rings hot accompanied by the chilled ranch dip.

# Expert Hacks:

01 -
  • They taste fried but come out of the oven, not a deep fryer, so your kitchen doesn't smell like a diner for three days.
  • The homemade ranch dip makes you feel fancy and tastes infinitely better than anything from a packet.
  • They're foolproof enough for a weeknight side but impressive enough to serve at casual gatherings.
02 -
  • Don't skip the flip halfway through—one side will burn and the other won't cook if you leave them untouched.
  • Fresh herbs in the ranch make a huge difference; if you only have dried, use half the amount and let it sit in the fridge for 15 minutes so the flavors bloom.
  • The oil spray is non-negotiable if you want crispy rings—baking them completely dry leads to a tough, papery coating.
03 -
  • Use a spray bottle filled with olive oil instead of drizzling—it distributes more evenly and uses less oil overall.
  • If your panko isn't sticking, your egg mixture might be too thick; add another tablespoon of milk and whisk again.
  • Keep your ranch dip cold while the rings bake; the temperature contrast is part of what makes them so satisfying.

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