Pin Recipe I discovered these crispy onion cheese chips completely by accident one weeknight when I was trying to use up some aging onions and had a craving for something savory. My air fryer had been sitting mostly untouched, and I thought, why not experiment? The first batch came out of nowhere—golden, crunchy, and so addictively cheesy that I made them again the next day. Now they're my go-to snack when I want something that feels indulgent but keeps me on track with my eating goals.
Last summer, I brought a batch to a casual game night, and watching people's faces light up when they tasted them was worth every minute in the kitchen. Someone actually asked if I'd bought them from a gourmet shop, which made my week. That moment taught me that simple, honest cooking often impresses people way more than anything complicated ever could.
Ingredients
- 2 medium yellow onions, peeled: The thinner you slice these, the crispier they'll get, so grab your sharpest knife or a mandoline if you have one. I learned the hard way that thick onions steam instead of crisp.
- 1 cup (100 g) shredded cheddar cheese: This is your flavor anchor, so don't skip it or go for the pre-shredded stuff if you can help it. Fresh shredded melts more smoothly.
- 1/2 cup (50 g) shredded mozzarella cheese: Mozzarella adds stretch and helps everything crisp up beautifully without being too heavy.
- 1/2 teaspoon garlic powder: This brings a savory depth that makes people wonder what your secret ingredient is.
- 1/2 teaspoon smoked paprika: Just enough to add a hint of warmth without overpowering the cheese.
- 1/4 teaspoon freshly ground black pepper: Fresh pepper makes all the difference here, I promise.
- 1/4 teaspoon salt: Taste your cheese mixture before you commit to the full amount, since cheese is already pretty salty.
- 1 tablespoon chopped fresh chives or parsley: This is your finishing touch, and it brightens everything up with a little freshness.
Instructions
- Slice and dry your onions:
- Cut your onions into thin rings, about 1/8-inch thick, and separate them gently. The real secret here is patting them super dry with paper towels, because any moisture will steam them instead of crisping them up.
- Heat up the air fryer:
- Get it to 375°F (190°C) while you prep everything else. This gives you time to arrange your onions and mix your cheese without rushing.
- Arrange in a single layer:
- Lay your onion rings on parchment paper in the air fryer basket, making sure they're not overlapping. This is where patience pays off.
- Mix your cheese topping:
- Combine the cheddar and mozzarella in a bowl with the garlic powder, smoked paprika, pepper, and salt. Give it a quick toss so the seasonings are evenly distributed.
- Top generously:
- Sprinkle the cheese mixture over each onion ring until they're all well covered. Don't be shy here—the cheese is what makes them irresistible.
- Air-fry until golden:
- Cook for 8 to 12 minutes, keeping an eye on them after the 8-minute mark. You're looking for golden cheese and tender onions, not burnt edges.
- Let them rest and crisp:
- Leave them in the basket for a few minutes after cooking stops. This gives the cheese a chance to set and the onions to crisp up even more.
- Serve while they're still warm:
- Transfer them carefully to a plate, add your fresh herbs if you want, and get them to the table while they're at their crispiest best.
Pin Recipe There's something really satisfying about pulling these out of the air fryer and watching the steam rise off them while the cheese is still gooey and the onions are just barely tender. It's one of those rare moments where something this easy and quick feels like you actually made something special.
Flavor Variations to Try
Once you nail the basic recipe, there's so much room to play around. I've experimented with everything from adding a pinch of cayenne for heat to mixing in some grated Parmesan for extra richness, and each version feels like its own thing. Smoked paprika is great, but I've also tried using everything bagel seasoning, which sounds wild but absolutely works. The beauty of this recipe is that the onions and cheese are such a solid base that you can basically build whatever flavor profile you're craving that day.
What to Serve Them With
I originally ate these as a standalone snack, but they're honestly great alongside so many things. They pair beautifully with Greek yogurt ranch for dipping, or if you want something with a kick, a spicy aioli is incredible. I've also served them at parties as a savory appetizer, and people treat them like they came from a fancy restaurant.
Storage and Making Them Again
Leftovers keep in an airtight container for a couple of days, though honestly they never last that long in my house. If they do sit around, a quick 2-minute blast in the air fryer brings back all the crispiness like you just made them fresh. I sometimes batch-prep the onion rings and store them sliced and dried, which cuts down the work when I want to make a quick snack.
- Store cooked chips in an airtight container at room temperature for up to 2 days.
- Refresh them in the air fryer for 2 minutes if they lose their crispiness.
- You can slice and pat dry your onions ahead of time and keep them in the fridge in a sealed container.
Pin Recipe These chips have become my answer to almost every snack craving, and the fact that they're low-carb is just the bonus that lets me eat them guilt-free. Once you make them once, you'll understand why they're always on my list.
Recipe FAQs
- → How do I achieve maximum crispiness?
Ensure onion rings are patted dry before air frying and arrange them in a single layer for even crisping.
- → Can I use other cheeses?
Yes, try Parmesan or pepper jack for a different flavor profile and texture.
- → What seasoning alternatives work well?
Smoked paprika adds depth, but chili flakes or cumin can also enhance the taste.
- → Is reheating possible without losing crunch?
Yes, re-crisp in the air fryer for 2 minutes at 375°F before serving.
- → Are these chips suitable for special diets?
They are low-carb, gluten-free, and vegetarian, but contain milk and onion allergens.