Air Fryer Frozen Onion Rings
Servings: 2 (½ bag)
Calories: 200 kcal
Air Fryer frozen onion rings are a quick and easy side dish or snack. Cooking frozen onion rings in the air fryer is much quicker and the onion rings turn out much crispier than baking them in the oven. Air fried frozen onion rings are also healthier than deep-fried onion rings.
Print
Pin
Ingredients
- ½ bag onion rings or as many as will fit in a row *
Instructions
Air Fryer Instructions (See Note!)
- Place the empty air fryer basket in the air fryer and preheat at 350 degrees Fahrenheit for 3 minutes. **
- Add the frozen onion rings to the air fryer basket, without overcrowding.
- Air fry for 12 minutes at 350 degrees Fahrenheit, turning them over with tongs or shaking the basket at the 6 minute mark.
- Transfer the onion rings to a serving platter and serve with ketchup, fry sauce, barbecue sauce or your favorite dipping sauce.
Notes
- Note: Every air fryer's cooking time will vary due to wattage, capacity, and other factors. Always check on the food 2 to 3 minutes before the time is up to make sure it's not burning or overcooking!
- * Nathan's onion rings were used in this recipe. However, the same timings can be used for different brands. Nutrition information is for Nathan's onion rings.
- Don't thaw the frozen onion rings before air frying.
- Every air fryer will vary. The first time you make this recipe, monitor the onion rings and adjust the air frying time as needed.
Nutrition
Serving: 5 rings | Calories: 200 kcal | Carbohydrates: 26 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 2.5 g | Polyunsaturated Fat: 4.5 g | Monounsaturated Fat: 4.5 g | Sodium: 300 mg | Fiber: 2 g | Sugar: 6 g
Have You Made This Recipe?I love seeing your Photos! Tag Me on Instagram @PaintTheKitchenRed or tag #paintthekitchenred.
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
