USA · Appetizers and Sandwiches · Vegetarian
Onion Ring Chips
Onion rings cut thin and baked instead of deep-fried, so they crisp all the way through and eat like a chip rather than a side dish. Panko and parmesan do the crunching, and a 15-minute stint in the freezer before baking is what keeps the coating on the onion instead of on the tray.
40 min 215 kcal 4 serves Medium🌿Vegetarian🇺🇸USA★★★★★5.0· 1 reviews
Ingredients
ServingsMetric
- 2 pcssweet onions
- 120 gpanko breadcrumbs
- 60 gall-purpose flour
- 2 pcseggs
- 60 mlbuttermilk
- 40 gparmesan
- 1 tspsmoked paprika
- 1 tspgarlic powder
- 1 tspsalt
- ½ tspblack pepper
- 2 tbspolive oil
Method
- Trim both ends of the onions and peel them. Slice into 6 mm rounds — half the thickness of classic onion rings, which is what turns them into chips. Separate the rings and keep the ones between 3 and 7 cm across; save the small centres for another dish.
- Set up three shallow bowls. First: flour with half the salt and the black pepper. Second: eggs beaten with the buttermilk. Third: panko, parmesan, smoked paprika, garlic powder and the remaining salt.
- Coat one ring at a time — flour, tap off the excess, egg mixture, then panko. Press the crumbs on with your fingers so they hold. Move the rings with a fork rather than your hands; caked fingers stop picking up crumbs after the third ring.
- Lay the breaded rings in a single layer on a lined tray and freeze for 15 minutes. Skip this and the coating slides off the onion as it steams in the oven.
- Heat the oven to 220°C with a rack in the upper third. Brush or spray both sides of the rings with olive oil — dry panko stays pale and tastes of raw flour.
- Bake 12–14 minutes, turning once halfway, until the coating is deep gold and audibly crisp when tapped. Thin rings colour fast, so check at 10 minutes.
- Salt them the moment they leave the oven, while the surface is still hot enough to hold it, and serve within 15 minutes. They soften as they cool.
FAQ
Thickness and method. Classic rings are cut 12 mm thick and deep-fried, so the onion inside stays soft and steamy. These are cut at 6 mm and baked hot, which dries the onion through and gives a snap from edge to centre.
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