Crispy Baked Onion Rings (Printable)

Golden baked onion rings with a crunchy coating and creamy ranch dressing for a flavorful snack or starter.

# What you'll need:

→ Onion Rings

01 - 2 large yellow onions
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 1/2 cup buttermilk
10 - 2 cups panko breadcrumbs
11 - Olive oil spray

→ Ranch Dressing

12 - 1/2 cup mayonnaise
13 - 1/2 cup sour cream
14 - 1/4 cup buttermilk
15 - 1 tablespoon fresh chives, finely chopped
16 - 1 tablespoon fresh dill, finely chopped
17 - 1 tablespoon fresh parsley, finely chopped
18 - 1 teaspoon garlic powder
19 - 1 teaspoon onion powder
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1 teaspoon lemon juice

# Directions:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
02 - Peel the onions and slice into 1/2-inch thick rings. Carefully separate each ring.
03 - In a shallow bowl, combine all-purpose flour, baking powder, smoked paprika, garlic powder, salt, and black pepper.
04 - In a separate bowl, whisk together the eggs and buttermilk until fully combined.
05 - Place panko breadcrumbs in a third shallow bowl.
06 - Dredge each onion ring first in the flour mixture, then dip in the egg mixture, and finally coat with panko breadcrumbs, pressing gently to ensure adherence.
07 - Lay the coated onion rings in a single layer on the prepared baking sheets. Lightly spray the tops with olive oil.
08 - Bake for 18 to 20 minutes, flipping the rings halfway through, until golden brown and crispy.
09 - While baking, whisk together mayonnaise, sour cream, buttermilk, chives, dill, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth. Chill until serving.
10 - Serve the crispy baked onion rings hot alongside the chilled ranch dressing.

# Expert Suggestions:

01 -
  • They're oven-baked, so no oil splatters on your stovetop or hands.
  • The homemade ranch tastes so much fresher than bottled, and your guests will ask for the secret.
  • You can prep everything ahead and bake them straight from the sheet when people arrive.
  • That panko crust stays crispy even as they cool, unlike fried versions that go limp.
02 -
  • Flip those rings halfway through baking or the bottom side will stay pale and soft instead of crispy.
  • Don't skip the baking powder—it's what makes these crispy on the outside without a deep fryer.
  • If your coating keeps falling off, your onion rings are too wet; pat them dry after separating and before you start dredging.
  • Make the ranch at least an hour ahead so the flavors meld and the herbs fully bloom.
03 -
  • Pat your coated rings dry on the baking sheet for a minute before spraying with oil—moisture is the enemy of crispiness.
  • If you want extra crunchy rings, lightly mist them with oil spray halfway through baking too.

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