Baked Onion Rings Smoky Paprika (Printable version)

Golden baked onion rings served with a creamy smoky paprika dip, offering a lighter snack option.

# 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 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: Bowl 1 with flour, salt, and black pepper; Bowl 2 with whisked eggs and milk; Bowl 3 with 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 18-20 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 - Serve the baked onion rings hot with the smoky paprika dip on the side.

# Expert Advice:

01 -
  • They taste indulgently fried without the oil splattering all over your stovetop and clothes.
  • Your kitchen smells like a cozy comfort food spot instead of a greasy spoon diner.
  • The smoky paprika dip is so addictive that people will ask you to make it again before they even leave.
02 -
  • Don't skip the flip halfway through—the side touching the baking sheet won't crisp properly if you leave it untouched, and you'll end up disappointed.
  • The spray matters more than you think; without it, you'll get crunch on the outside but the coating will taste dry instead of crunchy.
  • Separated onion rings that haven't stayed together are still completely usable and often taste better because they have more surface area to crisp.
03 -
  • For extra crunch, double-dip in the egg mixture and breadcrumbs—press firmly so the coating stays attached through baking and doesn't slide off.
  • Chill your coated rings on the baking sheet for 15 minutes before baking; this helps the coating adhere permanently and crisp more evenly.
  • Add a quarter teaspoon of cayenne to the dip if you want a subtle warmth that builds as you eat instead of an immediate heat punch.
Return