Super Crunchy Gluten-Free Vegan Baked Onion Rings

Let’s face it, I eat onion rings for one reason and one reason only.

The crispy coating.

I gotta hand it to The Sandwich King.  His onion rings do not disappoint.

O.K., well, technically it’s his approach to these rings that’s spot on.

Since, in reality I made substitutions for all but four ingredients so they’d be gluten, vegan and egg-free.


And I must say, these are the crunchiest onion rings I’ve ever had.

The secret ingredient?

Nut Thins! Baked Brown Rice Snaps!*

Note: This recipe was shared with the following blog communities: Slightly Indulgent TuesdaysFat Tuesday, Allergy-Free WednesdayWellness Weekend, Healthy Vegan Friday, and Gluten-Free Fridays.

Gluten-Free Vegan Baked Onion Rings


Makes: About 15 onion rings  Prep time: About 10 minutes  Cook time: About 25 minutes  Oven temp: 425 degrees F


  • 1 large sweet yellow onion (like Maui)
  • ½ cup chickpea flour
  • ½ cup tapioca flour or starch
  • 2 tsps. smoked paprika
  • 1 tsp. salt for flour mix plus 1 tsp. for cracker mixture
  • 2 T nutritional yeast for flour mix plus 2 T for cracker mixture
  • ½ cup unsweetened non-dairy yogurt plus ½ cup nondairy milk
  • 2 flax eggs (2 T ground flax plus 6 T water, mixed well and refrigerated for 10 minutes)
  • 1 and 1/2 cups finely ground Nut Thins Unsalted and Plain Baked Brown Rice Snaps*
  • 2 T extra virgin olive oil

*Update:  Edward and Sons Baked Brown Rice Snaps are gluten free and vegan. Blue Diamond Hint of Sea Salt Almond Nut Thins are gluten free but not vegan (milk). 


  1. Preheat oven to 425 degrees F.
  2. Cover a baking pan with parchment paper.
  3. Make flax eggs by combining ground flax and water.  Place in refrigerator to gel for about ten minutes.
  4. Slice onion into rings 1/4 to 1/2 inch thick.
  5. Finely grind Nut Thins in food processor.
  6. Pull out three medium bowls and a plate.
  7. In the first bowl, combine chickpea flour, tapioca flour, smoked paprika, salt and 2 tablespoons of nutritional yeast.  Stir to combine.
  8. In bowl number two, combine the flax eggs, yogurt and non-dairy milk. Stir well to combine.
  9. In the third bowl, combine the finely ground Nut Thins Rice Snaps, 2 tablespoons of nutritional yeast, 1 teaspoon salt and 2 tablespoons of olive oil.  Pour a thin layer on the plate and reserve the remaining crumbs in the bowl to the side.
  10. Dunk onion in flour mixture and then the yogurt and place in the thin layer of crumb mixture.  Sprinkle the onion with remaining crumb mixture to coat.  If the crumbs absorb too much moisture from dipping multiple onions, it’s hard to get them to stick to the onion.  To prevent that, sprinkle and press the crumbs to the onion rings rather than just dropping them directly into a big pile of crumbs.
  11. Place on baking sheet, leaving space between so they can brown.
  12. Place in the oven. Bake for 12 minutes and flip each ring over using tongs.  Bake for an additional 12 minutes or until very crispy.

Nutritional information

Serving Size: 1 ring, Calories: 82,Carbohydrates:11.7g , Protein:3.2g, Fat:2.7g, Fiber:2.3g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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18 responses

  1. Very yummy! I made some homemade onion rings and will be posting soon. Great minds :) Aren’t they amazing when they are homemade YUMMMMMM We have some awesome recipes this week!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from

  2. I like this recipe! However, these crackers contain a butter flavor that contains milk (listed in the ingrdients). I substituted glutino crackers instead! :)

  3. Pingback: Allergy-Free Wednesdays, Blog Hop Week 56 | Gluten Free Pantry

  4. Using Nut Thins in the coating is such a good idea! Do you definitely recommend chopping them, not blitzing them to smithereens in the food processor? (I just bought a new food processor—fingers…itching…to annihilate Nut Thins.)

    • Thanks, Molly. Woot woot! Love my food processor so I know why you’re itching to use yours! I agree, the food processor is definitely the way to go. It’s step 5 of the instructions. But I see where your confusion came from. I changed the word “chopped” to “ground” in the recipe. Hopefully that will make it more clear. Enjoy your new processor! Warmly, Marya

  5. Wow these look amazing! Thanks for sharing your recipe, I love the method you used to explain how to go about making these, very well written…easy to follow… easy to understand. I never knew nut thins are gluten-free…Whoa!!! Surprise:) Live and Learn…Love that these are baked and not fried and as always your photography is awesome:)

    • Thanks, Kathy. Yup, Nut Thins are Gluten Free and come in a variety of flavors too. But, they are made in a facility that also makes products containing wheat. According to the package “each production run is sampled and tested to confirm gluten levels do not exceed 20 PPM”. You’ll want to take that into consideration when deciding whether or not they’ll work for you. Hope that helps. Marya


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