Crispy Baked Onion Straws
- Total Time: 20 minutes
- Yield: 10
Description
These thin, crispy, perfectly seasoned onion straws are baked in the oven instead of deep fried. Not only are they healthier, they taste better than their fried counterparts and are so easy to prepare using only three ingredients and three easy steps.
Ingredients
- 2 medium onions
- 1 egg, beaten
- 1/2 cup whole-grain bread crumbs OR panko
- 3 tablespoons whole-wheat flour
- 1/2 teaspoon Himalayan pink salt
Instructions
- Preheat oven to 475 degrees.
- Thinly slice two onions and separate each individual onion piece.
- In a large bowl, beat egg, add onions and toss to coat. After onions are tossed in egg, add bread crumbs, flour and ½ tsp salt. Toss to combine.
- Spread onion mixture on a greased baking sheet. Be sure not to overcrowd the pan. Overcrowding will steam the onions, rather than roast them, resulting in soggy onions.
- Bake for 10 minutes, toss and bake an additional 5 minutes. Watch to make sure onions don’t burn.
- For an extra crunch, broil the onions for 2-4 minutes after they are done baking.
- Use to top any of your favorite foods and enjoy!
Notes
Lining your baking sheet: While you can choose to line the baking sheet with parchment paper to simplify cleanup, this approach will lead to onions that are slightly less crispy. In such instances, you might consider broiling the onions for 2-4 minutes after they are done baking in the oven.
Gluten-free: Use gluten-free breadcrumbs and a gluten-free flour blend.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Recipes
- Method: Sheet Pan
Not sure why but the y were not coated well and not crunchy at all. Just ended up like warm grilled onions.
Hi Meggie! We are sorry to hear that your onions didn’t turn out crispy. Thinly slicing the onions is essential when making this recipe. In addition, you’ll want to make sure your pan isn’t overcrowded. Overcrowding the pan will steam the onions, rather than roast them, resulting in soggy onions.
The other component that may have impacted this is whether or not you used parchment paper or foil to line your baking sheet. While you can choose to line the baking sheet with parchment paper to simplify cleanup, this approach will lead to onions that are slightly less crispy. In such instances, you might consider broiling the onions for 2-4 minutes after they are done baking in the oven.