Boy am I excited to share this recipe. Who doesn’t love a batch of golden, crispy and crunchy onion rings? I wanted to make this recipe as hassle free as I could, and although I’m never against a traditionally fried onion ring (sans the egg they’re usually made with), baking onion rings in the oven relieves you from the stress and cleaning up that comes with deep frying. I promise you these still come out perfectly crunchy and delicious.
I love the ultra crunchy breading I made for these vegan oven baked onion rings, and you could use it, along with our chickpea egg replacement to create a delicious crunchy breading for other foods like tofu, seitan, eggplant, cauliflower, or any other veggie or meat alternative your little heart desires.
I love to serve these with a barbecue sauce for dipping or any other dipping sauce, as well as inside a veggie burger, as a side for sandwiches or wraps, and on their own, served at a party. They are the biggest hit!
This recipe is proof that you can create crispy breadings and coatings egg free, and with all the flavor and texture.
I hope you love these! Don’t forget to follow us on Instagram @brownble and show us your pictures when you make these.
Enjoy the video, printable and written recipe below and let’s make some crunchy onion rings vegan!
PDF RECIPE
VEGAN CRUNCHY OVEN BAKED ONION RINGS
Yield: 4-5 servings as a side | Prep time: 20 minutes | Cook time: 15 minutes
Ingredients
- 2 large onions, peeled and cut into rings
For the breading:
- 3/4 cup breadcrumbs
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 1 cup cornflakes
- 1 teaspoon salt
- 2 teaspoons garlic powder
For the egg replacer and assembling:
- 6 tablespoons chickpea flour
- 1 tablespoon ground flaxseeds
- A dash of salt and pepper
- A dash of turmeric powder
- 3/4 cup water
- Spray oil
Directions:
- Pre-heat the oven to 410ºF (210ºC) and prepare an oven-proof pan with a metal rack on top, or alternativaley, a shallow baking sheet covered with parchment paper (or both, as you'll need to bake the onion rings in batches).
- In a food processor or blender, process the breadcrumbs, panko, cornflakes, salt and garlic powder until the cornflakes are ground up. Place the mixture in a deep dish.
- In a separate deep dish or bowl, whisk together the chickpea flour, ground flaxseeds, water, turmeric powder, and a pinch of salt and pepper, until well combined.
- Place an onion ring in the egg replacer until coated with one hand, then place it in the dish with the breadcrumb mixture, and coat with your other hand. Place it on the baking rack or the parchment paper carefully. Repeat the process until you've used up all your onion rings. You'll need to bake these in batches, so never overlap the onions in the baking rack or baking sheet.
- Right before placing your first batch in the oven, spray the onion rings with some spray oil. Bake in the oven for 12-15 minutes or until golden. Remove them from the oven and let them rest for 2 minutes before eating. Place your second batch in the oven and repeat the process. Serve with your favorite barbecue sauce or other dipping sauces and enjoy! If you have leftovers, make sure to re-crisp them in the oven for 5-10 minutes at 410ºF (210ºC).
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