Skip to content
Air-Fried Onion Rings
Air-Fried Onion Rings

These onion rings have a super-crunchy breadcrumb base that starts with your choice of Ezekiel cereal (transformed into seasoned crumbs) or organic chickpea crumbs, which are gluten-free. Both are available online or at your local grocery store. No air fryer? A regular oven works, as well!

Serves 4


1 large Vidalia onion


cup unsweetened soy milk
½ cup oat flour
½ teaspoon paprika
¼ teaspoon turmeric

Dry Crumb Mixture

1 cup of Ezekiel Original Sprouted cereal, organic chickpea crumbs, or a combination
½ teaspoon paprika
¼ teaspoon turmeric

  1. Slice off the ends of the onion and remove outer skin. Carefully slice onion into ¼- to ½-inch slices. Separate the rings of the onion from each other to prepare for dipping and set aside.
  2. In a medium bowl, mix together the batter ingredients.
  3. In a high-powered blender, turn the cereal into finer crumbs. (If using the chickpea crumbs, you can skip this step.) Pour crumbs into a separate medium bowl and mix in the rest of the dry crumb mixture ingredients.
  4. Using separate hands for the wet and dry, dip one ring at a time, first into the wet batter, then into the dry mixture, coating each with crumbs. Place several coated onion rings in the basket of your air fryer. Try to avoid overcrowding, or they will all stick to each other.
  5. Bake at 400°F in batches (depending on size of your machine) until golden and crispy, around 9 minutes per batch. Repeat batches as needed to use all the onions and batter.
  6. Carefully remove onion rings from air fryer after each batch and serve.

Chef’s Note:

To prepare in a traditional oven instead of an air fryer, bake at 425°F for around 18 to 20 minutes.

Vicki Brett-Gach
Vicki Brett-Gach

Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, master vegan lifestyle coach, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize, and Renew, published by Brooklyn Writer’s Press. She is Forks Over Knives plant-based certified and has earned a certificate in plant-based nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in dietary therapy for reversing common diseases and is a graduate of Dr. McDougall’s Starch Solution certification program. Vicki also holds certificates in wellness counseling through Cornell University and in culinary coaching through Harvard Medical School and The Institute of Lifestyle Medicine. Vicki coaches individual clients across the country and teaches plant-based cooking classes to groups of all sizes, always focused on making eating healthy easy. Stay connected through Vicki’s blog, for new recipes as soon as they are published.

Website/Recipe Blog:

Welcome to the new home of the National Health Association!
If you are an existing member, you will need to reset your password in order to log in and take advantage of all the great benefits being a member provides—which now includes the ability to update your own contact information (address, phone number, email, upload a picture and much more). Please start by clicking the Register/Log In button and follow the instructions on that page. Once your password is reset, you will use your email address as your username. You no longer have or need a Member Number. Please contact us if you have questions—and thanks for your support!