Crispy Onion Cheese Chips (Printable Format)

Air-fried onion slices topped with melted cheese creating a crunchy and flavorful snack or appetizer.

# What's Needed:

→ 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

# How To Make It:

01 - Slice onions into 1/8-inch thick rings, separate them, and pat dry thoroughly with paper towels to remove excess moisture.
02 - Set the air fryer to 375°F and allow it to preheat fully.
03 - Place onion rings in a single layer on a parchment-lined air fryer basket or tray to ensure even cooking.
04 - In a mixing bowl, combine shredded cheddar and mozzarella cheese with garlic powder, smoked paprika, black pepper, and salt, mixing thoroughly.
05 - Generously sprinkle the cheese and spice mixture over each onion ring, covering them evenly.
06 - Cook in the preheated air fryer for 8 to 12 minutes until cheese is golden and crisp and onions are tender, monitoring closely to avoid burning.
07 - Let the chips rest in the basket for 2 to 3 minutes to further crisp up.
08 - Transfer chips to a serving platter and, if desired, garnish with chopped fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and tender on the inside, hitting that textural jackpot every single time.
  • Naturally low-carb and gluten-free without any weird substitutes or compromises on taste.
  • Takes less time than ordering takeout, but tastes like you've been cooking all day.
02 -
  • Don't skip the drying step on your onions—I learned this the hard way with a batch of soggy disappointment that taught me moisture ruins everything.
  • Watch the air fryer closely in the final minutes because cheese can go from golden to burnt faster than you'd expect, and burnt cheese smells like regret.
03 -
  • Invest in a mandoline if you make these often—it takes the guesswork out of thickness and saves your knuckles.
  • Don't mix your cheese blend until just before using it; somehow it stays fresher and melts more evenly that way.
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