Crispy Baked Onion Rings

These baked onion rings are baked and not fried! Onions are dipped in egg whites and then lightly breaded in seasoned Panko and then baked until crispy.

Course Appetizers & Snacks, Side Dishes

Cuisine American

Keyword baked, onion rings, onions, snack

Prep Time 20

Cook Time 20

Total Time 40

Servings serving

Calories 157

Author Laurie McNamara

Ingredients

2 to 3 sweet onions sliced (about a half-inch thick)
2 to 3 egg whites (yolks are discarded or used for another purpose)
1½ cups panko breadcrumbs
3/4 cup unbleached all-purpose flour
2 teaspoons all purpose seasoning salt optional]
kosher salt to taste

Instructions

Preheat your oven to 400° and line two rimmed sheet pans with parchment paper.
Trim of the ends of two sweet onions and peel back any tough layers and discard. Slice into 1/2 inch rings and separate the rings. (You may not need a third onion, I always buy one more in case any slicing errors occur)
Grab three shallow dishes; one for the flour, panko (plus seasoning if using any) and the egg whites. Dredge the onion rings first in the flour and shake off any excess.
Then dip in the egg whites and toss in the panko.
Place in a single layer on the rimmed sheets.
Bake in your preheated oven at 400° for a total of twenty minutes. If you're baking two pans at the same time be sure to swap the pans on the racks at the ten minute mark (there is no need to flip the onion rings).
Remove and season with a smidgen of salt before serving them with your favorite dipping condiment.

Nutrition