Crispy Baked Onion Rings

Preheat your oven to 400ºF and line 2 rimmed sheet pans with parchment paper. Trim off the ends of sweet onions and peel back any tough layers and discard. Slice into 1/2-inch rings and separate the rings. (You may not need a third onion; I always buy one more in case any slicing errors occur.)

Grab 3 shallow dishes: one for the flour, another for the panko (plus seasonings if you’re using any), and one more for the egg whites. Dredge the onion rings first in the flour and shake off any excess. Then dip in the egg whites and toss in the panko. Place in a single layer on the rimmed sheets.

Bake in your preheated oven at 400ºF for a total of 20 minutes. If you’re baking 2 pans at the same time, be sure to swap the pans on the wracks at the 10-minute mark (there is no need to flip the onion rings). Remove and season with a smidgen of salt before serving them with your favorite dipping condiment.