How To Make Crispy Baked Onion Rings
Try out a slightly healthier version of our tasty onion rings by baking them in the oven! They’re just as crispy and flavorful, and best served warm.
Serves:
Ingredients
- 2large sweet onions,cut into ½ inch slices
- 32ozlow fat buttermilk
- 4egg whites
- ⅔cupwhole wheat flour,or all-purpose flour
- ¾cupground cornmeal
- 1cuppanko bread crumbs
- ¾tspsalt
- ½tspground black pepper,fresh
- ½tsppaprika
- spray nonstick,like PAM, olive oil, or coconut oil
Instructions
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At least 4 hours ahead of time, place the sliced onion rings into a large dish, then pour the buttermilk overtop.
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Cover tightly, then store in the refrigerator.
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Once the onions have soaked, remove from the refrigerator. Set aside.
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Preheat the oven to 425 degrees F.
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Line 2 large baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, beat the egg whites. Set aside.
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In a large, shallow dish, mix the whole wheat flour, cornmeal, bread crumbs, salt, pepper, and paprika together until combined.
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Remove each ring from the buttermilk, then dip them in the egg whites.
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Immediately submerge the rings in the bread crumb mixture, mixing around to coat the onion well.
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Lay each breaded ring on the baking sheets in a single layer.
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When all the rings are breaded, spray each with nonstick spray to seal the breading.
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Bake each batch for 15 minutes.
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Remove from the oven, then flip each ring using tongs. Spray the other side with nonstick spray.
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Bake for 15 more minutes.
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Allow the onion rings to sit out for 10 minutes.
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Serve, and enjoy!
Nutrition
- Calories: 401.60kcal
- Fat: 3.75g
- Saturated Fat: 1.40g
- Monounsaturated Fat: 0.75g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 75.30g
- Fiber: 5.80g
- Sugar: 22.50g
- Protein: 18.27g
- Cholesterol: 9.07mg
- Sodium: 951.48mg
- Calcium: 344.86mg
- Potassium: 756.54mg
- Iron: 2.93mg
- Vitamin A: 42.15µg
- Vitamin C: 12.20mg
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