Delicious Eats

Crispy Baked Onion Rings

Note from recipe contributor Kristy Turner, author of But I Could Never Go Vegan!:

“Baked onion rings?,” you may be exclaiming. “For shame!” Now, before you go clicking this page shut, listen up. It is possible to get crisp baked onion rings with a crunchy, crumbly exterior and a soft interior. It is possible for said baked onion rings to satisfy your greasy, fast-food-style onion ring craving. It is possible for these onion rings to be just as delectable as the fried version while being healthier for you. It’s called having your onion rings and eating them, too.



1 large sweet onion

1 cup unsweetened nondairy milk

Juice of 1 lemon

1 cup arrowroot powder or cornstarch

2 cups panko bread crumbs (gluten-free if necessary)

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon smoked paprika

Olive oil spray

Vegan ketchup, Barbecue Sauce, or Zesty Ranch Dressing , optional


1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Slice the onion into almost ½-inch (1 cm) slices. Separate into rings.

3. In one shallow bowl, combine the non-dairy milk and lemon juice. Pour the arrowroot powder into another shallow bowl. In a third, larger shallow bowl, combine the bread crumbs, salt, garlic powder, and paprika. (You may have to stir a few more times during the coating process.)

4. One at a time, place an onion ring in the milk mixture, coating it completely (see tips). Then dredge it in the arrowroot powder, coating it completely. Tap off the excess powder before dipping it quickly back into the milk. Dredge the ring through the bread crumbs, making sure to coat each one well. Place on one of the prepared baking sheets. Continue with the remaining rings.

5. Spray the onion rings with olive oil and bake for 15 to 20 minutes, until crisp and golden. Serve immediately with ketchup or other dip of choice.


To prevent your fingers from becoming sticky messes, use one hand for dipping in the milk and the other hand for dipping in the arrowroot powder and bread crumbs.

It’s very important to tap the excess arrowroot powder off the onion ring before transferring it back to the milk. Too much arrowroot will make the onion rings dry.

To maximize baking sheet space, place smaller onion rings inside the larger ones.

YIELD: Serves 2-3

Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.