Baked Onion Rings Smoky Paprika (Printable)

Golden baked onion rings served with a creamy, smoky paprika dip for a flavorful crunchy snack.

# What You 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 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

# Directions:

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. In bowl 1, combine flour, salt, and black pepper. In bowl 2, whisk eggs and milk together. In bowl 3, mix panko breadcrumbs, garlic powder, and smoked paprika.
04 - Dredge each onion ring in the flour mixture, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press gently to adhere.
05 - Arrange coated onion rings in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray or olive oil spray.
06 - Bake for 18 to 20 minutes, flipping halfway through, until golden brown and crisp.
07 - While onion rings bake, mix sour cream, mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper in a small bowl until smooth.
08 - Serve the baked onion rings hot with the smoky paprika dip on the side.

# Expert Advice:

01 -
  • They're golden and crunchy without the guilt of deep frying, which means you can actually enjoy eating them without the post-snack regret.
  • The smoky paprika dip is so good you'll find yourself making extra just to have on hand for other things.
  • Prep is genuinely simple, and most of the time is just the oven doing the work while you relax.
02 -
  • That cooking spray or oil spray is absolutely essential—without it, you'll get a disappointing, pale, chewy ring no matter how perfect your coating is, so don't try to skip it thinking you're being healthy.
  • Flipping them halfway through matters more than you'd think; it's the difference between golden and one-sided, so set a timer and actually do it.
03 -
  • Don't skip separating the onion rings properly; if they stick together, they'll steam instead of crisp, and that changes everything about the final result.
  • The moment you pull them from the oven is peak crispiness, so eat them as soon as they're cool enough to touch—they'll still be good later but never quite as magical.
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