I love this recipe because it’s incredibly easy to make and uses simple ingredients. The onions caramelize slightly as they bake, while the Parmesan crisps up into a golden, cheesy crust. They’re naturally gluten-free, low-carb, and full of flavor. Plus, they’re baked instead of fried, so I can enjoy them guilt-free anytime I crave something crunchy and savory.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 yellow onions 5 ounces shredded Parmesan cheese 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon garlic powder ½ teaspoon smoked paprika ¼ teaspoon black pepper
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using a mandolin or a very sharp knife, I slice the onions thinly (about 1/28-inch thick).
I spread the shredded Parmesan cheese evenly across the prepared baking sheet to form a base layer.
I arrange the onion slices in a single layer over the cheese, making sure they don’t overlap.
I brush the tops of the onions lightly with olive oil.
I sprinkle the sea salt, garlic powder, smoked paprika, and black pepper evenly over the onions.
I bake for 18–20 minutes, until the cheese turns golden and crispy.
I let the chips cool for a few minutes before breaking them into crispy pieces or cutting them into chip-like shapes.
Servings and Timing
This recipe makes about 4 servings and takes around 30 minutes total—10 minutes of prep and 20 minutes of baking.
Variations
I sometimes use shredded mozzarella or cheddar instead of Parmesan for a different flavor. For a spicier version, I add a pinch of cayenne or chili flakes. When I want a smoky kick, I double the smoked paprika. I also like dipping these chips in ranch dressing or garlic aioli for extra indulgence.
Storage/Reheating
I store the cooled chips in an airtight container at room temperature for up to 2 days. To re-crisp them, I place them in a 350°F (175°C) oven for about 3–4 minutes. If I refrigerate them, I let them come to room temperature before reheating to preserve their crunch.
FAQs
Can I use a different cheese?
Yes, I can use mozzarella, cheddar, or a cheese blend, but Parmesan gives the crispiest texture.
How thin should I slice the onions?
As thin as possible—about 1/28-inch—so they bake evenly and crisp up perfectly.
Can I make these in an air fryer?
Yes, I air fry them at 375°F (190°C) for about 10–12 minutes until golden and crispy.
Do I need to flip them while baking?
No, they crisp nicely on both sides without flipping.
Can I use red onions instead?
Absolutely. Red onions add a slightly sweeter flavor and look beautiful when baked.
How do I prevent them from sticking?
I always use parchment paper or a silicone baking mat to keep the cheese from sticking.
Can I make them dairy-free?
I can use dairy-free Parmesan alternatives made from nuts or soy, but the texture may be slightly different.
Are these keto-friendly?
Yes, they’re completely keto-friendly and make a great low-carb snack.
Can I add breadcrumbs for texture?
I don’t recommend it for keto versions, but a sprinkle of almond flour adds a nice crunch.
How do I serve these?
I love serving them as a crispy snack, topping for salads, or side to burgers or grilled meats.
Conclusion
I love how these Onion Ring Chips turn simple ingredients into a crispy, cheesy delight. They’re quick to make, packed with flavor, and satisfy my craving for something crunchy without the carbs. Whether I enjoy them as a snack, appetizer, or savory side, they’re always a crowd-pleasing hit that disappears fast.
Crispy, cheesy, and full of flavor, these Onion Ring Chips are a baked twist on classic onion rings. Made with thinly sliced onions and golden Parmesan cheese, they deliver all the crunch without the carbs—perfect for snacking, parties, or a low-carb side dish.
