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Baked Onion Ring Chips Recipe | Crispy Easy Party Snack Idea

Thin, crispy baked onion ring chips deliver big crunch and sweet-salty onion flavor without deep frying. They’re quick, lightly coated, and perfect for snacking with dips.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 servings

Ingredients
  

Ingredients

  • 2 large sweet onions (Vidalia or yellow), peeled and sliced into 1/4-inch rings
  • 1 cup panko breadcrumbs
  • 1/2 cup plain fine breadcrumbs
  • 1/3 cup grated Parmesan
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt, plus more to finish
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or water
  • Oil spray (avocado or olive oil)

Instructions
 

Instructions

  • Preheat the oven to 425°F (220°C), line a sheet pan with foil, and set a wire rack on top.
  • Separate the onion slices into rings and pat them dry with paper towels.
  • Place the flour in one shallow dish.
  • In a second dish, whisk the eggs with the milk or water to make an egg wash.
  • In a third dish, combine panko, fine breadcrumbs, Parmesan, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.
  • Dredge onion rings in flour, tapping off excess.
  • Dip the floured rings in the egg wash, letting excess drip off.
  • Press the rings into the breadcrumb mixture on both sides, gently patting so the coating adheres.
  • Arrange coated rings on the wire rack, leaving space between them.
  • Lightly spray the tops with oil.
  • Bake for 10 to 12 minutes, rotating the pan halfway through, pulling smaller rings early as they turn deep golden.
  • Sprinkle with a little kosher salt immediately after baking.
  • Let the rings sit 2 to 3 minutes to set the crunch and serve hot with your favorite dip.

Notes

Smaller rings cook faster; remove them as they brown. For air fryer: cook at 375°F for 7–10 minutes in a single layer, flipping once. For gluten-free, use GF panko and a 1:1 GF flour blend. Recrisp leftovers in an air fryer at 375°F for 3–4 minutes or in a 425°F oven for 5–7 minutes on a rack. Store at room temperature up to 24 hours or refrigerate up to 3 days; freeze up to 1 month and reheat from frozen at 425°F until crisp.