Baked Onion Rings
When it comes to food I have too many to count only a few ridiculous weak points.
Baked Onion Rings could possibly be on the top of that list.
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| I coated some in chips and some in breadcrumbs |
I used to hate onions. Then when I started to cook a lot more, I caramelized them and fell in love. Let’s not get started on my previous addiction to FunYuns Rings.
I’m not sure why, how or when, but all I remember was needing onion rings and going to the kitchen to make some. By the time my health conscience came back, my friend and I were halfway through the batch.
Okay, she had a few, I was halfway through.
Please, if you love me, don’t encourage me to make these baked onion rings again. They were way too delicious. I finished the rest the next day. I’m trying not to think about how many onion rings this recipe made and instead focusing on how amazing these were.
Better than your favourite famous worldwide burger fast food restaurant’s deep-fried version of onion rings. I justify eating them because they weren’t oily, heavy or anything of that sort. I was surprised that though they were oven fried they still tasted deliciously crunchy yet fresher on the outside, but soft on the inside (like they should). And of course, baked means healthier.
“healthier”.
Baked Onion Rings
Ingredients
- 2 medium onions, sweet or yellow cut into 1/2 – inch rings
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp cayenne
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup + 1 tablespoon flour
- 1 1/2 cups crushed potato chips, I highly recommend Kettle chips if you can find them
- 3 tablespoon vegetable oil
Instructions
- Pre-heat your oven to 450 F
- Combine 1/4 cup flour, salt, pepper and cayenne in a bowl large enough to dip the onions into. In another similar size bowl combine the buttermilk, egg and 1/4 cup + 1 tbl. flour. Whisk until a smooth batter is formed.
- Have all your ingredients nearby to minimize the mess. First your seasoned flour, then the batter and finally a bowl containing your crushed chips.
- Dip an onion ring into the seasoned flour. This will help the batter to adhere which helps the chips to adhere. They all work together – deliciously.
- After the seasoned flour, dip the onion into the buttermilk batter. Let the excess batter dribble off before you coat the wet ring with the crushed chips. You will need to use your hands a bit to make sure the chips adhere.
- Repeat this process with all the onion rings.
- Cover a baking sheet with a piece of parchment. Drizzle with 3 tbl. vegetable oil then pop it into the hot oven for 8 minutes – or until the oil just starts to smoke. Carefully remove the baking sheet from the oven and rotate to evenly coat with oil.
- Quickly place your onion rings on the baking sheet then return to the oven. Bake for 8 minutes then flip each ring over before baking for another 8 minutes.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
How wonderful. These are a much healthier version of onion rings. I love onion rings but always avoid making them at home because I don't want to use a whole pot of oil, plus, don't need more fat on my body! LOL. Thanks for the recipe. I definitely will make them soon! 😉
The kids will love these. The fact that they are oven-baked makes me love them even more!
Amy – your welcome! Yes not being deep fried was a great benefit!
Out of the Kitchen – I do hope they love them! I found them delicious and not heart-stopping (or clogging)!
Jess! Your blog really does inspire me to want to cook now haha. I'm def going to try make these cause i loveee onion rings! Thanks for the recipe hun, keep up the awesome bloggin. Proud of uuuu. 🙂
Shelly – thanks so much babe :). Yeah I hope you do try this recipe is AWESOME! And I will definitely keep up the blogging 🙂 you too!
ok..that’s it!! I have to MAKE these for Superbowl Sunday!!!!!!!!!!! lol..
Jackie
Haha Jackie! Yes do make it and do enjoy!! I will too be making these for Super Bowl Sunday!
Hi Jessica,
I see these aren’t vegan. Can you use flax eggs and vegan buttermilk? If so, how much milk and how much vinegar for this recipe?
Thanks!
Hi Deb,
Thanks for highlighting this! It’s definitely one of the older recipes that I haven’t gotten around to properly veganising yet. Add about ½ tablespoon of vinegar to the ½ cup of vegan milk, stir and let it sit for about 5 minutes (I love soy milk because it curdles so well!).
For the egg, flax egg definitely works! Enjoy so much!