Onion Rings (oil-free)

Updated: Feb 16


vegan oil-free onion rings and pepper rings
Onion Rings & Red Pepper Rings

When I lived in Massachusetts, many moons ago, we use to go to this little roadside restaurant that had the most delicious simple foods. One thing I always had to order was pepper rings. They are equally delicious to onion rings but made with bell peppers. I have never seen them since, but man, oh man, people need to experience these. They are so fun and a great way to get your kids to eat their vegetables in a new way.

You can make onion rings (and pepper rings!) super crispy and tasty without deep frying them. You have got to try these. I guarantee they will become a new family favorite. I often make my breadcrumbs using our older sourdough bread. I listed how I do that below as well.

Let me know what you think of these!

plant-based onion and pepper rings
Vegan Onion Rings & Pepper Rings


  • 1 large white or sweet vidalia onion and/or 1 large bell pepper

  • 2 cups bread crumbs or panko crumbs

  • 2 cups chickpea (garbanzo bean) flour

  • 1 ½ cups non-dairy milk or water

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp salt

  • Freshly ground black pepper to taste

  • Optional: Add some hot sauce, buffalo sauce, or cayenne for a spicy kick.


Preheat oven to 425°

Line 2 baking trays.

Slice the onions and/or pepper into 1/2“ thick rings. For the onions, separate the rings.

Prepare your dipping bowls to make the rings. In one bowl, mix the chickpea flour, milk or water, and spices until smooth. If the batter is too thick, just add more liquid.

In another bowl, add in your breadcrumbs. A flat style bowl or plate makes this easier.

Take a ring and dip it into the batter until fully coated. Then dip into the breadcrumbs. Gently place onto your baking sheet. Continue until you run out of rings or batter, whichever happens first!

Bake for 15-18 minutes, flipping halfway through to ensure both sides get equally crispy.

You will find you don’t need any oil for these. They come out so crispy!

Note: To make these gluten-free just use gluten free breadcrumbs or panko.

How to make breadcrumbs:

Break apart some old bread. I use sourdough. Place the chunks into a food processor and pulse until you get the desired size of breadcrumb.

Bake at 300° for 15 minutes or so. Keep an eye on them as you don’t want them to burn. Do remember they will continue to harden when you take them out of the oven as they cool.

Store in an airtight jar or bag in the freezer for up to 6 months. Just pour out what you need when you need them. Cheap and easy!

Oil-free plant-based onion rings and red bell pepper rings
Oil-free Onion & Pepper Rings

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