Crispy Onion Cheese Chips (Printable)

Thin onion slices with melted cheddar and mozzarella, air-fried until crispy and flavorful.

# What You’ll Need:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Dairy

02 - 1 cup shredded cheddar cheese (100 g)
03 - 1/2 cup shredded mozzarella cheese (50 g)

→ 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 approximately 1/8 inch thick. Separate rings and pat dry with paper towels to remove excess moisture.
02 - Set air fryer temperature to 375°F and allow to preheat.
03 - Place onion rings in a single layer on a parchment-lined air fryer basket or tray.
04 - In a mixing bowl, combine shredded cheddar and mozzarella cheeses with garlic powder, smoked paprika, black pepper, and salt.
05 - Evenly sprinkle the cheese mixture over each onion ring, ensuring thorough coverage.
06 - Air-fry for 8 to 12 minutes or until cheese is golden and crispy and onions are tender, monitoring closely to avoid burning.
07 - Allow chips to cool in the basket for 2 to 3 minutes to firm up further.
08 - Carefully transfer chips to a serving platter. Optionally garnish with chopped fresh herbs. Serve immediately.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside and tender inside—a textural revelation that happens in under 15 minutes from start to finish.
  • Zero guilt factor since they're low-carb and gluten-free, yet taste like you're eating something forbidden.
  • The melted cheese doesn't slide off or burn; it somehow becomes part of the onion in a way that feels almost designed.
02 -
  • Moisture is the enemy—I learned this the hard way when my first batch came out limp; that five minutes of patting onions dry is the difference between success and disappointment.
  • Your air fryer's heat distribution might differ from mine, so monitor that first batch closely because the line between golden and burned happens in about 90 seconds once it starts turning color.
03 -
  • Use a mandoline slicer if you have one—the consistency of thickness across all rings makes the difference between some chips crisping while others don't, and it saves your fingertips from the repetitive motion of knife work.
  • Sweet onions like Vidalia or Walla Walla work beautifully here because they caramelize slightly and add a subtle sweetness that makes people pause and ask what's different about your version.
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