Description
Crispy oven‑baked BBQ onion rings coated in smoky, savory breadcrumbs—a healthier twist on a classic appetizer or side dish.
Ingredients
Units
Scale
- 2 large yellow onions, cut into 1/2‑inch rings
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (or cooking spray)
Instructions
- Preheat oven to 220 °C (425 °F). Line baking sheet with parchment paper or lightly grease.
- Soak onion rings in buttermilk for 10 minutes to soften and help coating adhere.
- In a shallow bowl, combine panko, Parmesan, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Working in batches, dredge each onion ring from buttermilk into breadcrumb mixture, pressing gently to coat well.
- Place coated rings on prepared sheet in a single layer. Lightly drizzle with olive oil or spray cooking oil evenly over all rings.
- Bake for 12 minutes, then flip rings, drizzle or spray again, and bake an additional 8–10 minutes until golden and crisp.
- For extra crispiness, broil on high for 1–2 minutes—watch closely to avoid burning.
- Serve hot with BBQ sauce, ranch, or spicy aioli.
Notes
- Be sure not to overlap rings on the sheet for even crisping.
- Use Italian‑style panko or seasoned breadcrumbs for extra flavor.
- Smoked paprika adds BBQ smokiness; substitute regular paprika if needed.
- These reheat well in a toaster oven for 3–4 minutes to restore crispiness.
- For a gluten‑free version, use GF breadcrumbs and panko.
Nutrition
- Serving Size: 4 rings
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 3 mg