Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Peel the onion and slice it into thick rings, about ½ inch wide. Carefully separate the rings and place them into a bowl of cold water. This helps mellow the sharpness and keeps them crisp. Let them soak while you prep the rest.

In a large zip-top bag, combine the flour, salt, pepper, and paprika. Seal and shake to mix.

In one shallow dish, whisk the eggs until smooth. In a second shallow dish, pour in the breadcrumbs.

Remove the onion rings from the water and pat them dry with a clean towel or paper towels to help the coating stick better.

Add a few onion rings at a time to the flour mixture in the zip-top bag. Seal and shake until coated. Dip each flour-coated ring into the egg mixture, letting any excess drip off.

Then press it into the breadcrumbs, coating all sides evenly. For maximum crunch, press the breadcrumbs in gently so they stick well.

Place the coated onion rings in a single layer on your prepared baking sheet. Be sure they’re not touching. Generously mist the tops with cooking spray—this helps them turn golden and crispy in the oven.

Bake for 10 minutes, then carefully flip each ring using tongs or a spatula. Spray again lightly and return to the oven for 5 more minutes, or until crisp and golden brown.

Let them cool slightly, then dig in! These are best served warm with your favorite dipping sauce.