Baked Cornmeal Crusted Onion Rings with Chipotle Mayo

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Onion rings have a cult following.  They’re that ultimate crispy, crunchy, salty side to your hot dog or burger, but I’m always looking for healthier options to yummy indulgences and actually haven’t deep fried anything in a couple decades. I’ve never really had a love of fried foods, but I do adore crunch so look for ways to give crunch in my recipes without the need for deep fat frying.

I love to use a fine polenta style cornmeal for these onion rings,  Its finer texture makes it the perfect crusting element for crispy onion rings that don’t require a vat of hot oil.  Your average cornmeal works just as well, but I find I get a more consistent coating with a fine ground product.


Vidalia onions are the best onion for these rings, but a yellow or Spanish style onion will do as well,  as Vidalia onions can sometimes be difficult to find.  Vidalia onions are grown in Georgia and have a lovely sweetness about them that compliment the spicy Chipotle mayo.

The Chipotle Mayo that goes alongside is just the perfect accompaniment to dip those warm, crispy onion rings right before devouring them.  We all went back for seconds of these delightful rings of goodness.  Hey, they’re gluten free and baked instead of fried.  I’m thinking this is a much healthier option to their classically fried cousin.

Cornmeal Crusted Baked Onion Rings with Chipotle Mayo


2 Vidalia (sweet) onions, peeled and sliced into approx. 1/2 inch circles
2 cups cornmeal or polenta (fine ground works best)
1 cup buttermilk
1 egg
1 tablespoon chipotle hot sauce (such as Cholula) or Thrive Market Chipotle Carrot Hot sauce
1 tablespoon chili powder
1 teaspoon salt
Cooking spray (I like to use olive oil or coconut oil cooking spray for this)




For the chipotle mayo
1/3 cup mayonnaise ( I like olive oil orcoconut oil mayo )
1 tablespoon chipotle hot sauce (such as Cholula) or Thrive Market Chipotle Carrot Hot Sauce 
1 teaspoon agave 
1 teaspoon red wine vinegar




Preheat oven to 425 degrees.


Make a dredging station.
Combine the polenta/cornmeal with chili powder and salt and mix well in a shallow bowl or rimmed plate.  In a similar bowl or plate beat the egg, buttermilk and hot sauce together.
Separate the rings of onion and dip into buttermilk mixture.  Let the excess drop off then place into cornmeal mixture.  Place on a parchment lined baking sheet and spray very generous with cooking spray.  You’ll need 2 baking sheets for this as you don’t want to crowd the onion rings. You can place the smaller rings inside the bigger ones.
Bake at 425 degrees for 20-25 minutes or until the rings are golden and crisp.


Combine all the chipotle mayo ingredients together.  Whisk well and serve alongside the onion rings.