Crunchy Air-Dried Onion Rings 2.000

Mette Randem for The Washington Post

Oct 8, 2008

These onion rings are dried, not fried, so they retain much of their original onion flavor. (They are also a whole lot more healthful.) They could be flavored in many ways: rosemary, curry and garlic are a few. It is easy to make several flavorings.

They require the use of a convection oven, which will bake them slowly with lots of air circulating.

Servings: 2 - 4 snack-size
  • 4 medium yellow onions, cut into 1/4- to 1/3-inch-thick slices, then separated into rings
  • 1/2 cup olive oil, plus more as needed
  • 2 cups dried fine plain bread crumbs
  • Dried rosemary, curry, chili or garlic powder
  • Salt


You'll need 2 flat broiler pans 2 with ridged, open-slot inserts, or ovenproof wire-mesh racks that can fit over 2 rimmed baking sheets.

Pour the olive oil into a deep plate. Combine a little of the bread crumbs with the desired seasoning in a separate deep plate. Add salt to taste.

Dip the rings, one at a time, in the oil to coat all sides, then in the seasoned bread crumbs; arrange the rings in a single layer on the roasting racks; it is okay if the rings overlap slightly. If desired, vary the seasoning as you replenish the supply of bread crumbs.

Place the roasting racks with the onion rings in a convection oven, then heat to 170 degrees (preferably 150 degrees, if your oven can be set that low). Let dry for 12 to 16 hours; the time depends much on the accuracy or intensity of the heat in your oven. If possible, sample the onion rings in the last few hours of cooking to see at which point they have just dried out. They should be firm enough to hold without collapsing.

Eat immediately; handle them as little as possible before serving to keep the bread crumbs from falling off.

Rate it

Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at