Crispy Onion Cheese Chips (Printable)

Golden, crunchy onion chips layered with melted cheeses and spices, air-fried to a savory finish.

# What You'll Need:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Cheese

02 - 1 cup shredded cheddar cheese (approximately 3.5 oz)
03 - 1 cup shredded mozzarella cheese (approximately 3.5 oz)

→ Spices

04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon freshly ground black pepper
07 - ¼ teaspoon salt

→ Optional Garnish

08 - 1 tablespoon chopped fresh chives

# Directions:

01 - Thinly slice the onions into rings using a mandoline or sharp knife and separate them carefully.
02 - Pat the onion slices dry with paper towels to remove excess moisture.
03 - In a mixing bowl, toss the onion rings with garlic powder, smoked paprika, black pepper, and salt until evenly coated.
04 - Line the air fryer basket with parchment paper or a silicone liner to prevent sticking.
05 - Place small piles of shredded cheddar and mozzarella cheese on the liner, spacing them approximately 2 inches apart.
06 - Top each cheese pile with several onion slices, pressing gently to adhere.
07 - Distribute any leftover cheese evenly over the onion stacks for additional crispiness.
08 - Cook at 375°F for 8 to 12 minutes or until cheese is golden and crispy and onions are browned.
09 - Allow chips to cool in the basket for 2 to 3 minutes to firm up before carefully removing with a spatula.
10 - Optionally sprinkle chopped fresh chives over the chips and serve immediately.

# Expert Advice:

01 -
  • They're ridiculously crispy and savory without any flour or deep frying, so you get that snack satisfaction guilt-free.
  • The cheese gets lacy and caramelized at the edges while the onions turn sweet and jammy, creating this perfect textural contrast.
  • Honestly, they're impressive enough to serve to guests but easy enough to make on a Tuesday when you just want something good.
02 -
  • Don't skip drying the onions—I learned this the hard way when my first batch turned into chewy, rubbery discs instead of chips.
  • Your air fryer's personality matters more than the temperature here; check them starting at 7 minutes because some run hotter and you can burn the edges fast.
  • The cooling step isn't optional—they need those few minutes to set properly or they'll bend instead of snap when you bite them.
03 -
  • Preheat your air fryer for just 3 minutes before cooking; even that small amount of warmth jump-starts the cooking and helps them crisp faster.
  • If you're making a big batch, cook in multiple rounds rather than crowding the basket—the circulating heat needs space to work its magic.
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