Description
Crispy, golden baked onion rings made with shredded Parmesan—no breadcrumbs or deep-frying, yet ultra‑crunchy and keto‑friendly.
Ingredients
- 2 medium white onions, sliced into ¼‑inch thick rings
- 2 cups shredded Parmesan cheese
- Salt, to taste
- Garlic powder, to taste
- Paprika, to taste
- Optional: Italian seasoning, to taste
- Optional: Olive oil, for brushing
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- Peel and slice onions into ¼‑inch thick rounds.
- For each ring, place about 1 tablespoon of shredded Parmesan onto the parchment and press into a flat circle slightly wider than the onion.
- Place an onion ring on each Parmesan circle.
- Top each ring with another tablespoon of Parmesan; press gently with a spoon to adhere.
- Season each with salt, garlic powder, and paprika (and Italian seasoning if using).
- Optionally brush with a little olive oil for extra browning.
- Bake 15–20 minutes, until cheese is deep golden brown and crispy.
- Let cool on the baking sheet for 10–15 minutes before serving to maximize crunch.
Notes
- One serving ≈ 4–5 onion rings (depending on size and cheese used).
- Cool fully before storing—keeps best in fridge up to 3–4 days in an airtight container with paper towel to absorb moisture.
- Reheat in air fryer at 375 °F for 3–4 minutes, or oven/toaster oven at 375 °F for 5–7 minutes, for best texture.
- Freezing is possible—flash‑freeze then store in freezer bag—but fresh yields best texture.
- Use freshly shredded Parmesan for best melt and crunch; pre‑shredded varieties may not crisp as well.
Nutrition
- Serving Size: ≈ 4–5 onion rings
- Calories: 145 kcal
- Sugar: 2 g
- Fat: 9 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
