have never liked onion rings and the truth is that I do not understand why, as delicious as they are! In addition, these rings are baked, instead of fried, so they are lighter, healthier and we can eat them without fear. They are also vegan, gluten-free and so crunchy and tasty that you won’t be able to resist.

To accompany them we have chosen ketchup, but you can also eat them with barbecue sauce, veganesa (or vegan mayonnaise) or with any sauce I wish you like it. We have many recipes on the blog in case you run out of ideas or if you feel like trying something new.



  • 2 cebollas
  • 1/4 de taza de agua (125 ml)
  • 1 taza de harina de garbanzo (120 g)
  • 1 cucharada de ajo en polvo
  • 1 cucharada de cebolla en polvo
  • 2 cucharaditas de pimentón dulce
  • 1/8 de cucharadita de cayena en polvo
  • 6 cucharadas de queso Parmesano vegano
  • 3 cucharadas de orégano


  1. Preheat oven to 200ºC or 390º F.
  2. Peel the onions and cut them into slices. Separate the onion rings.
  3. In a deep plate or bowl, mix 1/4 cup of water (125 ml) and 1/4 cup of chickpea flour (30g). In another plate or bowl, mix 3/4 cup of chickpea flour (90 g) with the rest of the ingredients.
  4. Batter the onion rings by passing them first through the water and flour mixture and then the other mixture.
  5. Place the onion rings on a tray lined with parchment paper and bake for 20 to 25 minutes.< /li>
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