Ingredients

Scale

(Serves 4)

Onion rings:

2 large yellow or sweet onions, sliced into ¼” rings (you love savory depth!)
1 egg white, beaten (or 2 tbsp aquafaba for vegan)

Parmesan coating:

½ cup grated Parmesan cheese (use reduced-sodium—you love low-sodium options!)
¼ cup almond flour (you love almond flour—memory #25!)
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp black pepper
Pinch of salt (optional)

For serving:

Fresh parsley
Lemon wedges (you love citrus!)
Optional dip: Greek yogurt + lemon + dill (high-protein—you love this!)

Instructions

1. Prep onions:

Separate onion rings; pat dry with paper towels (dry = crispier!).

2. Set up breading station:

Bowl 1: Beaten egg white
Bowl 2: Mix Parmesan, almond flour, garlic powder, smoked paprika, pepper, and salt

3. Bread rings:

Dip each ring in egg white, then coat in Parmesan mixture. Place on parchment-lined baking sheet.

4. Bake:

Bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until deep golden and crisp.

5. Serve:

Garnish with parsley and lemon wedges. Serve with optional dip.

💡 Pro Tips for Perfection:
✅ Pat onions dry thoroughly—moisture is the enemy of crispness!
✅ Don’t overcrowd the pan—ensures even browning.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium Parmesan + skip added salt
→ Boost umami with extra garlic and smoked paprika
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 5g per serving
✅ Low-carb/keto option (you love this!):
→ Almond flour keeps it keto
→ Already compliant! <6g net carbs/serving
✅ High-protein boost (you love this!):
→ Serve with Greek yogurt dip (+8g protein)
→ Add hemp seeds to coating (+5g protein)
✅ Make ahead:
→ Best served fresh—reheat 3–5 min in oven to restore crispness

Storage & Serving Ideas

→ Fridge life: 2 days (reheat to crisp) | Not freezer-friendly
→ Serving ideas:
→ On burgers or sandwiches for crunch
→ Over salads or grain bowls
→ As a party appetizer with dips

Prep Time & Nutrition (per serving):