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Crispy Onion Ring Chips in the Oven Tonight

Annahita Carter
Crispy onion ring chips in the oven are an easy way to get that salty-onion crunch without setting up a deep fryer or buying a bag of snack chips.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting Time 7 minutes
Total Time 49 minutes
Course Side Dish, Snack
Servings 4 servings
Calories 320 kcal

Equipment

  • 2 large rimmed sheet pans
  • Parchment paper
  • Cutting board
  • Knife
  • 3 shallow bowls
  • Whisk
  • Thin spatula
  • Kitchen towel or paper towels
  • Pastry brush or oil spray (optional)

Ingredients
  

  • 2 medium sweet onions about 500 g / 1.1 lb total, peeled
  • 2 tbsp olive oil 30 ml, plus more for brushing the pan
  • 1 large egg
  • 2 tbsp mayonnaise 30 g
  • 1/2 cup all-purpose flour 60 g
  • 1/2 tsp fine sea salt plus more to finish
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked or sweet paprika
  • 1 cup finely grated Parmesan cheese 60 g; from a block, not pre-shredded
  • 1 cup panko breadcrumbs 60 g
  • 1–2 tbsp fresh parsley or chives chopped; optional, for serving

Instructions
 

  • Preheat oven to 400°F / 200°C with one rack in the upper third and one in the lower third. Line 2 large rimmed sheet pans with parchment paper, then lightly brush or spray with olive oil.
  • Trim root and stem ends from the onions, then slice crosswise into 1/4-inch (about 6 mm) slices. Separate into rings; save very small center pieces for another use.
  • Lay onion rings on a clean kitchen towel or paper towels and pat dry on both sides to remove surface moisture.
  • In a shallow bowl, whisk together flour, 1/2 tsp salt, black pepper, garlic powder, and paprika. In a second shallow bowl, toss together panko and finely grated Parmesan until evenly mixed.
  • In a third shallow bowl, whisk egg, mayonnaise, and 2 tbsp olive oil until smooth and slightly thick. If very thick, whisk in 1–2 tsp water until it’s pourable but coats the back of a spoon.
  • Arrange a breading station in this order: seasoned flour → egg–mayo mixture → Parmesan–panko. Keep the oiled sheet pans close by.
  • Working with a few rings at a time, dredge in seasoned flour (tap off excess), dip in egg–mayo (let excess drip off), then press into Parmesan–panko to coat both sides. Transfer to prepared pans, leaving a little space between rings.
  • If you have extra Parmesan–panko, sprinkle small mounds under sparsely coated rings or between rings for extra cheesy “chips.” Lightly mist or brush tops with a thin film of olive oil for even browning.
  • Bake 18–22 minutes, rotating pans front-to-back and swapping racks halfway through, until deeply golden at the edges and firm when nudged with a spatula.
  • Remove from oven and sprinkle lightly with salt while hot. Cool on the pans for 5–7 minutes to let the coating firm up, then loosen with a thin spatula and transfer to a platter.
  • Garnish with chopped parsley or chives if using. Serve warm as-is or with dips like ketchup, aioli, or a yogurt-based sauce.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 5gCholesterol: 75mgSodium: 620mgPotassium: 320mgFiber: 3gSugar: 6gVitamin A: 350IUVitamin C: 8mgCalcium: 260mgIron: 2mg
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