Baked Onion Rings Smoky Dip (Print)

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

# Ingredients:

→ 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 whole 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 individual 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 flour mixture, then dip into egg mixture, and finally coat with breadcrumb mixture. Press gently to ensure coating adheres properly.
05 - Arrange coated onion rings in a single layer on prepared baking sheet. Lightly spray tops with cooking spray or olive oil spray.
06 - Bake for 18-20 minutes, flipping halfway through cooking, until golden brown and crisp.
07 - While onion rings bake, combine sour cream, mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper in a small bowl. Mix until smooth.
08 - Transfer baked onion rings to serving platter while hot. Serve immediately with smoky paprika dip on the side.

# Expert Tips:

01 -
  • Baked instead of fried, so your kitchen doesn't smell like a chip shop for three days afterward.
  • The smoky paprika dip is creamy, tangy, and absolutely addictive with just a hint of that restaurant quality.
02 -
  • Don't skip the flipping halfway through because the bottom rings need heat exposure too, or you'll end up with a soggy bottom that nobody wants.
  • The dip tastes better if you let it sit in the fridge for at least 10 minutes before serving, which gives all those flavors a chance to get friendly with each other.
03 -
  • Use a sharp knife to slice your onions and your rings will stay intact instead of shattering into pieces.
  • If your rings keep falling apart during coating, your onions might not be cold enough, so pop them in the fridge for a bit before you start.
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