Irresistible Crispy Onion Ring Chips
Discover the irresistible crunch of crispy onion ring chips — golden, flavorful, and perfect for snacking or pairing with your favorite dip. Whether baked or fried, these crunchy bites are a guaranteed crowd-pleaser.
Equipment
- Mixing Bowls
- Whisk
- Tongs
- Deep skillet or oven tray
- Paper Towels
Ingredients
- 2 large onions preferably sweet onions like Vidalia, sliced into rings
- 1 cup all-purpose flour or gluten-free flour alternative
- 1 tsp garlic powder or fresh minced garlic
- 1 tsp paprika smoked paprika adds extra flavor
- 1 tsp salt to taste
- ½ tsp black pepper freshly cracked preferred
- 1 cup buttermilk or dairy-free milk alternative
- 1 cup panko breadcrumbs or standard breadcrumbs
- 2 cups vegetable oil for frying; can use canola or sunflower oil
Instructions
- Peel and slice onions into thin, even rings. Separate them gently.
- Prepare three bowls: one with flour, garlic powder, paprika, salt, and pepper; one with buttermilk; and one with panko breadcrumbs.
- Dredge each onion ring in the seasoned flour, dip in buttermilk, then coat with breadcrumbs. Press lightly to ensure crumbs stick.
- For frying: heat oil in a deep skillet over medium-high heat and fry rings in batches for 2–3 minutes per side until golden brown.
- For baking: preheat oven to 425°F (220°C), line a baking tray with parchment, and bake onion rings for 15–20 minutes, flipping halfway.
- Drain excess oil on paper towels and let the onion rings cool slightly before serving.
- Serve warm with your favorite dipping sauces like ranch, ketchup, or spicy mayo.
Notes
For extra crispiness, double-coat the onion rings by repeating the buttermilk and breadcrumb steps. Add chili powder or grated Parmesan for a flavor twist. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.