Better Than Takeout: 14 Crispy Oven Fried Favorites With No Pot of Oil Needed

Who says you need a pot of bubbling oil to get that loud, golden crunch? With a hot oven, a sheet pan and a few smart tricks, your favorite fried foods come out crispy, golden and so much easier to clean up after. These oven fried favorites use far less oil than deep frying, and every recipe shares the small secret that makes it crunch, from soaking and drying to cornstarch and panko. Grab your sheet pans, because once you see how crispy these get, you might never heat a pot of oil again..

Extra Crispy Oven Fries

These are the fries that start the whole party. The trick is simple: soak the cut potatoes in water to wash off extra starch, dry them really well, and roast them on a preheated pan in a hot oven. They come out golden and crunchy outside and fluffy inside, with way less oil than deep frying. Do you like your fries skinny or thick cut?

You will need: 4 russet potatoes, 1 tablespoon cornstarch, 3 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon garlic powder, chopped parsley, ketchup and garlic aioli for dipping.

How to make it: 1. Cut the potatoes into 1/4 inch sticks and soak in cold water for 30 minutes. 2. Drain and dry them very well with towels. 3. Heat the oven to 450°F with a sheet pan inside. 4. Toss the fries with cornstarch, then oil and garlic powder. 5. Spread in one layer on the hot pan and bake 20 minutes, flip, then bake 10 to 15 minutes more. 6. Salt right away and top with parsley.

Baked Sweet Potato Fries That Actually Crisp

Sweet potato fries have a bad habit of going soft in the oven, but one tiny trick fixes it. A light dusting of cornstarch soaks up surface moisture so the outsides crisp up while the insides stay creamy. Give them space on the pan so they roast instead of steam. Crunch tip: cut them thin and even, about 1/4 inch. Do you dip yours in ketchup, ranch or spicy mayo?

You will need: 2 large sweet potatoes, 1 tablespoon cornstarch, 2 tablespoons oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt.

How to make it: 1. Heat the oven to 425°F and line two sheet pans with parchment. 2. Cut the sweet potatoes into thin, even sticks. 3. Toss with the cornstarch until lightly coated. 4. Add the oil and spices and toss again. 5. Spread in a single layer with space between the fries. 6. Bake 15 minutes, flip, then bake 10 to 15 minutes more and salt right away.

Baked Onion Rings With Panko

Onion rings are usually a deep fryer treat, but a three step breading with panko gets them amazingly crunchy in a hot oven. Sweet onion slices go into seasoned flour, then buttermilk and egg, then toasted panko. A quick spray of oil helps them turn deep golden. Crunch tip: toast the panko in a pan first so it browns evenly. Quick poll: A) onion rings, B) fries, C) half and half, or D) tater tots?

You will need: 2 large sweet onions, 3/4 cup flour, 1 teaspoon paprika, 1 teaspoon salt, 1 cup buttermilk, 1 egg, 2 cups panko, 2 tablespoons oil, cooking spray.

How to make it: 1. Heat the oven to 450°F and set a rack on a sheet pan. 2. Toss the panko with the oil in a skillet and stir over medium heat until golden. 3. Slice the onions 1/2 inch thick and separate the rings. 4. Dip each ring in seasoned flour, then buttermilk mixed with egg, then panko. 5. Lay on the rack and spray lightly with oil. 6. Bake 15 to 18 minutes until crisp.

Baked Mozzarella Sticks

Here is the secret to baked mozzarella sticks that do not melt into puddles: freeze them. Double breaded string cheese goes into the freezer for an hour, then into a very hot oven, so the coating gets crisp before the cheese has time to escape. They are a perfect game day snack. Crunch tip: double dip in egg and crumbs for a thicker shell. Do you love the big cheese pull?

You will need: 12 sticks string cheese, 1/2 cup flour, 2 eggs, 1 1/2 cups Italian breadcrumbs or panko, 1/4 cup grated Parmesan, cooking spray, marinara sauce for dipping.

How to make it: 1. Cut the cheese sticks in half. 2. Roll in flour, dip in beaten egg and roll in the crumbs mixed with Parmesan. 3. Dip again in egg and crumbs. 4. Freeze on a tray for at least 1 hour. 5. Heat the oven to 425°F, spray the sticks with oil and bake 6 to 8 minutes. 6. Serve right away with warm marinara.

Oven Fried Chicken Tenders With a Buttermilk Soak

These oven fried chicken tenders taste like the ones from your favorite restaurant, just without the pot of oil. A buttermilk soak makes the chicken tender and juicy, and crushed cornflakes mixed with panko give a seriously loud crunch. Kids and grown ups both love them. Crunch tip: bake on a wire rack so air can reach every side. Honey mustard, barbecue or ranch?

You will need: 1 1/2 pounds chicken tenders, 1 cup buttermilk, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 cups crushed cornflakes, 1 cup panko, 2 tablespoons melted butter, cooking spray.

How to make it: 1. Soak the chicken in buttermilk with the salt and garlic powder for 30 minutes or up to 8 hours. 2. Heat the oven to 425°F and set a rack on a sheet pan. 3. Mix the cornflakes, panko, paprika and melted butter. 4. Lift each tender from the buttermilk and press into the crumbs. 5. Lay on the rack and spray lightly. 6. Bake 18 to 20 minutes until golden and 165°F inside.

Baked Egg Rolls

Takeout egg rolls are deep fried, but baked ones come out shatteringly crisp with just a brush of oil. The filling is a quick stir fry of pork, cabbage, carrot, garlic and ginger, and you can use a bag of coleslaw mix to save time. Make a big batch and freeze some for later. Crunch tip: brush every inch of the wrapper with oil, edges included. Pork, chicken or veggie?

You will need: 1 pound ground pork, 1 bag (14 ounces) coleslaw mix, 3 green onions, 2 garlic cloves, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 14 egg roll wrappers, 3 tablespoons oil, sweet chili sauce.

How to make it: 1. Brown the pork and drain the fat. 2. Add the garlic, ginger, coleslaw mix and green onions and cook 4 minutes. 3. Stir in the soy sauce and sesame oil, then cool slightly. 4. Fill each wrapper, fold in the sides and roll tightly, sealing with water. 5. Brush all over with oil and place seam side down on a lined pan. 6. Bake at 425°F for 20 minutes, turning halfway.

Crispy Parmesan Potato Wedges

Thick wedges have the best of both worlds: fluffy like a baked potato in the middle and crunchy outside. A quick boil before roasting roughs up the edges, and those rough bits turn into crispy little flakes in the oven. A shower of Parmesan at the end makes them irresistible. Crunch tip: preheat the pan so the wedges sizzle the second they land. Would you serve these with burgers or eat them as dinner?

You will need: 4 russet potatoes, 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 cup grated Parmesan, salt, pepper, parsley.

How to make it: 1. Heat the oven to 450°F with a sheet pan inside. 2. Cut each potato into 8 wedges. 3. Boil in salted water for 5 minutes and drain well. 4. Shake gently in the pot to rough up the edges, then toss with oil and seasonings. 5. Spread on the hot pan and roast 30 minutes, flipping once. 6. Sprinkle with Parmesan for the last 5 minutes and top with parsley.

Oven Baked Zucchini Fries

Got more zucchini than you know what to do with? Turn it into crunchy fries. Zucchini sticks get a coat of Parmesan panko and bake until golden, and they disappear faster than you can make them. It is a clever way to sneak in more vegetables. Crunch tip: salt the sticks for 10 minutes and pat them dry first, because zucchini holds a lot of water. Would your kids eat zucchini this way?

You will need: 2 medium zucchini, 1/2 teaspoon salt, 1/2 cup flour, 2 eggs, 1 cup panko, 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, cooking spray, marinara or ranch for dipping.

How to make it: 1. Cut the zucchini into sticks, salt them and rest 10 minutes. 2. Pat very dry with paper towels. 3. Mix the panko, Parmesan and Italian seasoning. 4. Roll the sticks in flour, then beaten egg, then the crumbs. 5. Lay on a rack over a sheet pan and spray with oil. 6. Bake at 425°F for 18 to 20 minutes until golden.

Baked Jalapeno Poppers

Creamy, cheesy and just a little spicy, jalapeno poppers are always the first snack gone at a party. Baking them is easier than frying, and a crunchy panko and bacon topping gives you all the crunch you want. Remove the seeds and ribs for mild poppers or leave a few in if you like the heat. Quick poll: A) mild, B) medium, C) hot, or D) as hot as it gets?

You will need: 12 jalapenos, 8 ounces cream cheese, softened, 1 cup shredded cheddar, 4 slices cooked bacon, crumbled, 1/2 teaspoon garlic powder, 1/2 cup panko, 1 tablespoon melted butter.

How to make it: 1. Heat the oven to 400°F. 2. Halve the jalapenos lengthwise and scrape out the seeds and ribs. 3. Mix the cream cheese, cheddar, bacon and garlic powder. 4. Fill each pepper half. 5. Toss the panko with butter and press on top. 6. Bake 18 to 20 minutes until bubbly and golden.

Oven Fried Pickle Chips

Fried pickles are a Southern bar favorite, and these oven fried pickle chips taste just as fun. Tangy dill pickle slices get a crunchy cornmeal and panko coat and bake until golden, then go straight into a bowl of ranch. They are salty, sour and crunchy all at once. If you love crispy snacks, try our easy air fryer recipes too. Have you ever tried fried pickles?

You will need: 2 cups dill pickle chips, 1/2 cup flour, 2 eggs, 1 cup panko, 1/4 cup cornmeal, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne, cooking spray, ranch dressing.

How to make it: 1. Heat the oven to 450°F and set a rack on a sheet pan. 2. Pat the pickles very dry with paper towels. 3. Mix the panko, cornmeal, garlic powder and cayenne. 4. Dip the pickles in flour, then egg, then the crumbs. 5. Lay on the rack and spray with oil. 6. Bake 15 to 18 minutes until crisp and serve with ranch.

Oven Fried Cauliflower Bites With Dipping Sauce

These little bites are crunchy outside and tender inside, and they work as a snack, a side or a meatless game day treat. Cauliflower florets go through a light batter and a panko coat, then bake until golden. Toss them in buffalo sauce or serve with a garlic yogurt dip. Crunch tip: cut the florets the same size so they cook evenly. Buffalo or garlic dip?

You will need: 1 head cauliflower, cut in florets, 3/4 cup flour, 3/4 cup milk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1 1/2 cups panko, cooking spray, buffalo sauce or garlic yogurt dip.

How to make it: 1. Heat the oven to 450°F and line a sheet pan. 2. Whisk the flour, milk, garlic powder, paprika and salt into a batter. 3. Dip each floret in the batter and let the extra drip off. 4. Roll in panko and spread on the pan. 5. Spray with oil and bake 20 to 25 minutes, turning once. 6. Toss with buffalo sauce or serve with the dip.

Oven Fried Green Tomatoes

Fried green tomatoes are a true Southern classic, and the oven version is easier and much less messy. Firm, tart green tomato slices get a cornmeal crust and bake until crisp and golden. Serve them with a creamy remoulade, stack them on a BLT, or eat them warm from the pan. Crunch tip: use firm, unripe tomatoes, because ripe ones turn mushy. Did someone in your family make these?

You will need: 3 large green tomatoes, 1/2 cup flour, 2 eggs, 2 tablespoons buttermilk, 3/4 cup cornmeal, 1/2 cup panko, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon cayenne, cooking spray.

How to make it: 1. Heat the oven to 425°F and set a rack on a sheet pan. 2. Slice the tomatoes 1/3 inch thick, salt lightly and pat dry after 10 minutes. 3. Mix the cornmeal, panko, pepper and cayenne. 4. Dip each slice in flour, then egg beaten with buttermilk, then the cornmeal mix. 5. Lay on the rack and spray both sides with oil. 6. Bake 20 minutes, flipping halfway, until golden.

Oven Fried Okra

If you think you do not like okra, try it this way. Sliced okra gets a light cornmeal coating and roasts at high heat until crunchy and nutty, with none of the slimy texture people worry about. In the South it is a beloved side for fried chicken and barbecue. Crunch tip: keep the okra dry and do not crowd the pan. Are you on team okra, or will this be your first try?

You will need: 1 pound fresh okra, 1 egg, 1/4 cup buttermilk, 1/2 cup cornmeal, 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, 2 tablespoons oil.

How to make it: 1. Heat the oven to 450°F with an oiled sheet pan inside. 2. Slice the okra into 1/2 inch rounds. 3. Toss with the egg beaten with buttermilk. 4. Mix the cornmeal, flour and seasonings and toss the okra in it. 5. Spread on the hot pan in a single layer. 6. Roast 20 to 25 minutes, stirring once, until crisp.

St. Louis Style Toasted Ravioli

In St. Louis, toasted ravioli is a beloved appetizer, even though it is actually breaded and fried. The baked version uses store bought ravioli, a crunchy Italian crumb coat and a hot oven. Dunk them in warm marinara and they will vanish in minutes. So, which crispy favorite are you making first: A) the fries, B) the mozzarella sticks, C) the pickles, or D) this toasted ravioli?

You will need: 1 package (20 ounces) refrigerated cheese or meat ravioli, 2 eggs, 2 tablespoons milk, 1 1/2 cups Italian breadcrumbs, 1/4 cup grated Parmesan, cooking spray, marinara sauce, parsley.

How to make it: 1. Heat the oven to 425°F and line a sheet pan with parchment. 2. Beat the eggs with the milk. 3. Mix the breadcrumbs with half the Parmesan. 4. Dip each ravioli in egg, then press into the crumbs. 5. Lay on the pan and spray both sides with oil. 6. Bake 15 to 18 minutes, flipping once, then top with Parmesan and parsley.