Follow our instructions for best results!
Cut both ends of onion. Peel the onion and remove outer layer. Slice into ½ inch thick slices, thicker or thinner according to your preference. Then remove the onion rings from inside of each other.
Dip each onion ring into gluten-free flour first. Then dip in eggs and lastly dip into panko seasoned with nutritional yeast, paprika and sea salt.
Arrange onion rings side by side in sheet pan. Bake for 12-13 minutes on the bottom rack, turning once half way through.
Serve them as a side, or snack. They are also good on top of salads or soups for a crunchy texture.