Baked Onion Rings Smoky Paprika (Print Version)

Crispy baked onion rings served with a creamy smoky paprika dip for a flavorful snack or appetizer.

# 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 whole 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 It:

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: combine flour, salt, and black pepper. Bowl 2: whisk eggs and milk together. Bowl 3: mix panko breadcrumbs, garlic powder, and smoked paprika.
04 - Dredge each onion ring in flour mixture, dip into egg mixture, then coat thoroughly with breadcrumb mixture. Press gently to ensure coating adheres.
05 - Arrange coated onion rings in a single layer on 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 - In a small bowl, mix sour cream, mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper until smooth.
08 - Transfer baked onion rings to serving platter while hot and serve with smoky paprika dip on the side.

# Additional Tips::

01 -
  • They taste like crispy fried onion rings but you're actually baking them, which means less guilt and a cleaner stovetop.
  • The smoky paprika dip is so good you'll want to serve it with literally everything else you make.
  • Perfect for feeding a crowd since you can prep the rings ahead and bake them right when people arrive.
02 -
  • Spray the rings generously or they'll bake dry and disappointing, but not so much that they get soggy and steam instead of crisp up.
  • Flip them halfway through because the bottom side cooks much faster than the top, and this simple step is what keeps you from serving burnt-looking rings with pale undersides.
03 -
  • Keep your egg and milk mixture at room temperature because cold mixtures don't coat the rings as well and the breadcrumbs slide right off.
  • Use a high-quality smoked paprika because this ingredient is doing most of the flavor work, and cheap paprika tastes dusty and flat.
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