Baked Onion Rings Paprika (Printable)

Golden baked onion rings paired with a creamy smoky paprika dip, offering a flavorful and 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 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

# Steps:

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 flour mixture, dip into egg mixture, then coat with breadcrumb mixture. Press gently to ensure coating adheres.
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, combine sour cream, mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper in a small bowl until smooth.
08 - Serve baked onion rings hot with the smoky paprika dip on the side.

# Expert Advice:

01 -
  • They're crispy and golden without a drop of oil splattering on you or your stovetop.
  • The smoky paprika dip has just enough tang and depth that everyone asks for the recipe.
  • Baking means you can prep everything ahead and slide them into the oven when guests arrive.
02 -
  • The first time I didn't flip them halfway through, one side came out pale while the other nearly burned, so don't skip that step even though it seems fussy.
  • Double-dipping the rings in egg and breadcrumbs before baking adds a second crunch layer that's honestly addictive and worth the extra minute of work.
03 -
  • Let your coated onion rings sit in the refrigerator for 30 minutes before baking so the coating adheres better and doesn't slide off.
  • If you notice the breadcrumb coating browning too fast, tent the baking sheet loosely with foil for the last few minutes to protect it while the inside finishes cooking.
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