Baked Onion Rings Smoky Paprika (Printable version)

Crispy baked onion rings served with a creamy smoky paprika dip for a tasty, lighter snack.

# 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. 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 Tips:

01 -
  • Crispy exterior meets tender onion without a single drop of oil splattering on your stove.
  • The smoky paprika dip tastes like you've been practicing French culinary techniques in a Parisian kitchen.
  • You can prep everything ahead and bake right before guests arrive, which honestly feels like cheating in the best way.
02 -
  • If you skip the flipping halfway through, one side will brown while the other stays pale and chewy, which I learned the hard way on attempt number two.
  • Panko breadcrumbs make an enormous difference in texture; regular breadcrumbs will give you a dense coating instead of that shatteringly crisp exterior.
  • Don't let the coated rings sit too long before baking, or the moisture from the egg mixture will make the breadcrumbs soggy instead of crispy.
03 -
  • Chill your onion rings on the baking sheet in the freezer for 15 minutes after coating them; this helps the breadcrumb layer set and crisp up even more dramatically in the oven.
  • Use parchment paper instead of greasing the baking sheet, because cleanup becomes almost effortless and nothing sticks.
  • If your dip is too thick, thin it with a tablespoon of milk at a time until you reach perfect dipping consistency.
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