These baked Crispy Onion Rings are the healthier, yet delicious cousin to the restaurant onion rings that we all adore!
If there’s one food I get weak in the knees for it’s Crispy Onion Rings. Last week at the farmers market they had sweet visalia onions. I bought a big bunch, came home to slice them into rings and made batch after batch of them. This is a recipe I’ve had on the site for years, but seeing those onions as I scoured the market for dinner inspiration I came head on with an old favorite. This rewind Wednesday is dedicated to the perfect weeknight side dish to a juicy burger for good ole times sake.
When I was a kid I loved onion rings. Whenever we went to Burger King they were a “must order”. Biting through the crisp fried crust into tender sweet onions is definitely a cherished food memory of mine. Little did I know (or care) at that age, how unhealthy fast food was. Now that I’m a mom though, I’m doing my very best to avoid fast food at all costs!
It always shocks me that my son, Kenya, will eat both raw and cooked onions like they’re candy. I can’t tell you how many times he has picked raw onions as a snack over, say, raisins, but I guess that’s why we all have different palates and tastes. I figured Kenya would love onion rings if given the chance, but since I’m not taking him to fast food joints any time soon, I tried making some at home for him using sweet onions. To keep them healthy, I tried baking them instead of deep frying the rings.
I have to say I was impressed with the results and Kenya was simply in heaven. I’m pretty sure the smile on he had on his face as he sat there munching away was the same one his Mommy had back when she was a little girl delighting in a much unhealthier version!
Crispy Onion Rings
- 1 Large Sweet, Vidalia or Maui Onion
- 3/4 Cup buttermilk
- 2 Tsp salt, divided
- 1 1/2 Cup Plain Breadcrumbs (I used whole wheat)
- cooking oil spray
- Preheat oven to 425 degrees.
- Cut onions into 1/2 inch rounds and separate into rings.
- Whisk buttermilk and 1 tsp salt into a bowl.
- Place breadcrumbs in a separate bowl and add another tsp salt.
- Dip onion rings in buttermilk mixture and then dredge in breadcrumb mixture covering both sides of the onion completely (make sure to use one hand for wet dipping and one hand for dry dipping so you don’t get soggy, clumpy breadcrumbs and messy fingers).
- Place onion rings on a oil sprayed baking sheet (I lined the cookie sheet with foil for easier clean up).
- Lightly spray the onion rings with oil cooking spray.
- Bake for 20-25 minutes, turning once halfway through, until lightly browned.
- *After step 5, place rings on a cookie sheet and freeze for 30 minutes then place in ziploc bags, label and freeze up to 4 months. When ready, follow steps 6-9 adding an additional 1-2 minutes baking time.