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These bacon onion rings are such an easy keto appetiser! Crunchy, salty, savoury bacon rings filled with sweet and fragrant onions, served with creamy chimichurri dip.
Here are some of my top tips for the perfect crispy bacon onion rings:
- Whatever onions you choose (red, white or yellow), make sure you choose the largest and firmest pieces. The bigger the better! I like red onion because they are sweeter and perfectly complement the saltiness of the bacon.
- Use generous amount of bacon. You need to make sure the slices overlap as you wrap the bacon around the rings. If you you don't use enough, the bacon will shrink exposing the onion.
- Place the bacon-wrapped onion rings into a cold oven (not preheated) and only then turn the oven on. This will ensure that the bacon slices won't shrink as much and the bacon will cook more evenly.
- You can use regular thin cut (streaky) bacon, smoked bacon or pancetta slices. If you use pancetta, which is very thin and burns easily, reduce the temperature to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
You can keep these onion rings simple and eat them on their own, or serve with some an easy high-fat dip. I served mine with homemade Chimichurri Mayonnaise by simply mixing some avocado oil mayonnaise with a few tablespoons of homemade Chimichurri Sauce. You could keep the dip simple by adding some garlic into the mayonnaise or making this easy Garlic Mayonnaise from scratch.
This is the perfect game night keto snack that's grain-free, sweetener-free, dairy-free and gluten-free. Enjoy!
Hands-on Overall
Serving size 3 rings
Nutritional values (per 3 rings)
Net carbs2.6 grams
Protein8.4 grams
Fat26.1 grams
Calories280 kcal
Calories from carbs 4%, protein 12%, fat 84%
Total carbs3.3 gramsFiber0.7 gramsSugars1.8 gramsSaturated fat6.4 gramsSodium527 mg(23% RDA)Magnesium11 mg(3% RDA)Potassium192 mg(10% EMR)
Ingredients (makes 6 servings, about 18 rings)
Instructions
- Peel and slice the onion into about 1 cm (1/2 inch) slabs. Separate the slabs into smaller rings that have two concentric rings of the onion together. To get about 200 g (7.1 oz) onion rings (to make 18 rings) you will need 2 to 3 large onions. Any ring sections that are too small can be stored in a ziploc bag in the fridge for another use.
- Use a slice of bacon (or pancetta) at a time and wrap around the onion rings, following by more bacon to fully cover the ring (2 to 3 slices per ring in total). If you use pancetta, which is a thinner cut, you may need even more slices to wrap around each ring. The bacon will shrink as it bakes so make sure it overlap as you wrap it around the onion rings.
- Place the rings in a baking tray lined with parchment paper. Place in a cold oven and turn it on to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
- Bake for 30 to 40 minutes, flipping the bacon rings half way through the baking process with a spatula. Place back into the oven but this time also turn the baking tray. (Note: If you use pancetta which is thinner, check my baking tips in the post above.)
- Meanwhile, prepare the homemade Chimichurri Sauce (it will only take 5 minutes). Mix the chimichurri with the mayonnaise.
- Remove the bacon rings from the oven and let it cool down for a few minutes before serving with the prepared Chimichurri Mayonnaise.
- Serve warm or store in the fridge for up to 3 days. Reheat in the microwave or in the oven before serving. The Chimichurri Mayonnaise can be kept in the fridge in a sealed jar for up to 5 days.
Ingredients
Instructions
- Peel and slice the onion into about 1 cm (1/2 inch) slabs. Separate the slabs into smaller rings that have two concentric rings of the onion together. To get about 200 g (7.1 oz) onion rings (to make 18 rings) you will need 2 to 3 large onions. Any ring sections that are too small can be stored in a ziploc bag in the fridge for another use.
- Use a slice of bacon (or pancetta) at a time and wrap around the onion rings, following by more bacon to fully cover the ring (2 to 3 slices per ring in total). If you use pancetta, which is a thinner cut, you may need even more slices to wrap around each ring. The bacon will shrink as it bakes so make sure it overlap as you wrap it around the onion rings.
- Place the rings in a baking tray lined with parchment paper. Place in a cold oven and turn it on to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
- Bake for 30 to 40 minutes, flipping the bacon rings half way through the baking process with a spatula. Place back into the oven but this time also turn the baking tray. (Note: If you use pancetta which is thinner, check my baking tips in the post above.)
- Meanwhile, prepare the homemade Chimichurri Sauce (it will only take 5 minutes). Mix the chimichurri with the mayonnaise.
- Remove the bacon rings from the oven and let it cool down for a few minutes before serving with the prepared Chimichurri Mayonnaise.
- Serve warm or store in the fridge for up to 3 days. Reheat in the microwave or in the oven before serving. The Chimichurri Mayonnaise can be kept in the fridge in a sealed jar for up to 5 days.
Nutrition (per serving, 3 rings)
Calories280kcal
Net Carbs2.6g
Carbohydrates3.3g
Protein8.4g
Fat26.1g
Saturated Fat6.4g
Fiber0.7g
Sugar1.8g
Sodium527mg
Magnesium11mg
Potassium192mg
Detailed nutritional breakdown (per 3 rings)
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