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Cheesy Onion Crisps

Satisfy your snack cravings with these crunchy, cheesy onion crisps, perfect for movie nights or as a fun appetizer.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet onions, thinly sliced into rings or half-moons Vidalia or yellow onions work best.
  • 2 cups shredded cheese, divided (50-50 mix of sharp cheddar and mozzarella) Use a good melting cheese.
  • 2 tablespoons grated Parmesan Adds extra savory crunch.
  • 1 tablespoon olive oil For tossing onions and brushing pans.
  • 1 teaspoon garlic powder For flavor.
  • 1 teaspoon onion powder For flavor.
  • 1/2 teaspoon smoked paprika or chili powder Optional for warmth.
  • to taste salt and black pepper
  • 2 teaspoons almond flour or crushed pork rinds Optional for low carb structure.
  • to taste chopped chives or parsley Optional fresh topping.

Method
 

Oven Method
  1. Preheat to 400°F (200°C). Line two sheet pans with parchment and lightly brush with olive oil.
  2. Toss onion slices with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. If using almond flour or crushed pork rinds, sprinkle it in and toss again.
  3. Make small mounds of shredded cheese on the pans, about 2 inches wide, layering with onion strands and Parmesan.
  4. Bake for 9 to 13 minutes until edges are bubbling and golden. Let them sit for 3 to 4 minutes on the pan before transferring.
Air Fryer Method
  1. Set air fryer to 360°F (182°C) and line the basket with perforated parchment.
  2. Arrange small piles of cheese with onion strands in the center. Air fry for 5 to 8 minutes, checking often.
Skillet Method
  1. Warm a nonstick pan over medium heat with a light film of oil.
  2. Add tiny piles of cheese, then a few onion strands, and more cheese. Cook until edges darken and crisp, flipping gently for 20 to 30 seconds.

Notes

Pat onions dry before assembling to avoid excess moisture. Let cool on a wire rack for a shatter-crisp texture. These crisps can be stored in a paper towel lined container at room temp for up to 24 hours and re-crisp in a 325°F (163°C) oven for 3 to 5 minutes.