Crispy Crunchy Baked Onion Rings


If there were one or two foods that would be responsible for “taking me down” it would be french fires and onion rings!  Fat and salt are two things that are high on my “yum” list!   I know what you are thinking;  She’s a chef who loves farm to table, proposes that we eat local and eat healthy, and now she’s telling us to eat onion rings!

I AM human after all.  We all have our weaknesses and if I have to die eating something please let it be french fries or onion rings!  I love towers of onion rings with smokey chipotle dipping sauce.  I love them super finely shredded and lightly dusted in flour then smashed into a french fry basket till they are packed in there like a can of sardines then dropped into the fryer to make an “onion ring loaf”. I am here to tell you that you can indulge in the onion rings I am about to teach you and NOT feel too guilty.


Baked Onion Rings

  • Servings: 4-8
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1 large sweet yellow onion (the larger the better)

1 – 1 1/2 cups of buttermilk

1 cup all-purpose flour or gluten-free flour (I used gluten-free )

1 – 2 bags Lay’s Baked Potato Chips, smashed finely

salt, pepper, cayenne pepper, and other spices to taste


Preheat the oven to 400 degree F.

Cut the onion in halves or thirds to make eight rings about 3/4 to 1-inch wide.  Peel the skin off and separate the rings for the slices.

Set up a breading station with the buttermilk, flour, and smashed potato chips each in their own container.  Bread baking loaf pans, soup bowls, and mixing bowls work great.

To bread the onion rings first dip each ring separately in the buttermilk then in the flour then back in the buttermilk then in the smashed potato chips.  Then place on a cookie sheet.  I used a silplat baking liner under my onion rings so they would not stick to the cookie sheet.  You could spray the cookie sheet with cooking spray or use a piece of parchment paper.

After all the onion rings have been assembled I seasoned them.  The sky is the limit.  Choose herbs and herb blends that you like on your vegetable.  I used salt, pepper and a dash of cayenne pepper because I was making a rather sweet and spicy brown mustard dipping sauce to go with these onion rings.

Bake for about 20 minutes or until the onions are cooked.  If the rings are getting too brown, cover loosely with a sheet of foil.


Serve with your favorite dipping sauce like Ranch dressing, Sour Cream & Dill Dip, or the Mustard Dipping Sauce below.


Spicy Mustard Dipping Sauce

  • Servings: varies
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1 cup of  honey flavored yogurt (possible substitutions include plain yogurt, sour cream, or mayonnaise)

1/4 cup spicy brown mustard


Mix both ingredients in a bowl and taste.  Add more mustard if needed.

I used the honey flavored greek yogurt to lighten up the sauce.  But I have made this sauce with varying combinations of yogurt, sour cream, and mayo. The flavor profile changes in a few ways.  Honey yogurt makes a sweeter sauce, the sour cream makes a sauce that is slightly tart and spicy, and the mayo makes a sauce that has a stronger mustard flavor.

I do love these little guys A LOT and usually a couple of them will satisfy my craving.  So, I don’t really binge and pig-out on these very often. In fact in has been quite awhile since I’ve made these.  But with the stress of a wedding at my house this week I NEEDED this little indulgence and I enjoyed every bite!


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