Crispy Onion Cheese Chips (Print)

Thin onion slices topped with melted cheese, air-fried to a crispy, savory snack.

# Components:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Dairy

02 - 1 cup shredded cheddar cheese (4 oz)
03 - 1/2 cup shredded mozzarella cheese (1.75 oz)

→ Spices & Seasonings

04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt

→ Optional Garnish

08 - 1 tablespoon chopped fresh chives or parsley

# Directions:

01 - Slice onions into thin rings about 1/8 inch thick. Separate rings and pat dry with paper towels to remove moisture.
02 - Preheat air fryer to 375°F.
03 - Place onion rings in a single layer on parchment-lined air fryer basket or tray.
04 - Combine shredded cheddar and mozzarella with garlic powder, smoked paprika, black pepper, and salt in a bowl.
05 - Generously sprinkle cheese and spice mixture over each onion ring ensuring even coverage.
06 - Air-fry for 8 to 12 minutes until cheese is golden and crispy and onions are tender, monitoring closely to avoid burning.
07 - Let chips cool in basket for 2 to 3 minutes to crisp further, then transfer to platter. Garnish with fresh herbs if desired and serve immediately.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, no babysitting required.
  • Guilt-free snacking that actually tastes indulgent instead of like diet food.
  • Your air fryer finally has something that fills the whole basket with flavor.
02 -
  • Dry your onions thoroughly before anything else—moisture is the enemy of crispness, and it's the one thing you can actually control.
  • Don't skip the resting period in the basket; it's when the magic of extra crisping happens and the cheese firms up enough to make each chip structurally sound.
03 -
  • Invest in a good mandoline if you make these regularly—uniform thickness is the difference between some rings crisping perfectly and others staying chewy.
  • Watch them from minute 8 onward; air fryer models vary wildly, and the line between golden and burnt is narrower than you'd think.
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