Crispy Onion Chips That’ll Make You Forget Potato Chips!

Crispy Onion Chips. Hear me out! I know—I used to be all about potatoes when snack cravings hit. But you know the moment: the chip bag is empty, your taste buds are still searching for crunch, and you want something new (but not complicated). That’s exactly where these come in. If you love finding new ways to munch or you’re tired of the same old snacks, you’ll want to move these straight to the top of your “must-try” list. By the way, if you’re a chip fan in general, you might want to check out these crispy air fryer potato chips or get adventurous with cottage cheese chips too.

Ingredients needed

You’ll be shocked how basically all you need for these magical crispy onion chips are things already sitting in your kitchen. Here’s what goes in:

• 2 large yellow onions (red works but yellow really brings the sweetness out, which is what we want)
• 1 cup plain flour (All-purpose, nothing fancy required)
• 1/2 cup cornstarch (a must for that ultra-light crisp)
• 1 teaspoon salt
• 1/2 teaspoon black pepper (I go heavy on pepper, you do you)
• 1/2 teaspoon garlic powder (optional, but trust me, just do it)
• Oil for frying (something neutral, like canola or vegetable)

  

How to make Onion Ring Chips

First things first—grab those onions and slice ’em into thin rings. Not paper-thin, not chunky—somewhere in the middle. I actually use my not-so-sharp knife (long story, do not recommend) and just try for consistency. Pull apart the rings so you get mini, snackable pieces.

Now, while your oil is heating (medium heat, you’ll know it’s hot when a test piece sizzles), mix together your flour, cornstarch, salt, pepper, and garlic powder in a bowl. Toss the onion rings gently in this dry mixture. No egg, no fuss! Just coat ’em good.

Into the hot oil they go, in batches so you’re not crowding the pan—crowded onions are soggy onions, you feel me? Cook for about 2-3 minutes, flipping them around. Should be golden brown and snappy.

Scoop those beauties onto a plate lined with paper towels—soak up the extra oil and let them cool just a sec. Sprinkle a little more salt while they’re hot if you wish. That’s it. Nothing wild.

“Legit better than store-bought chips! The flavor is nuts—sweet, salty, and crispy everything.” – Jess T.

Tip	Why It Matters
Slice onions thinly	Thin slices ensure a crunchy texture rather than a soggy one.
Use cornstarch	Cornstarch creates that light, crispy coating we all love.
Keep oil the right temperature	Hot oil keeps the chips crispy instead of greasy.
Pat dry before coating	Removes excess moisture for better frying results.
Season immediately after frying	Salt sticks better and enhances flavor when chips are hot.

Tips for Success

Okay, okay, I’ve made these crispy onion chips like a million times now. Sometimes even late-night (don’t judge). Here’s what I learned the messy way:

If you slice too thick, the rings come out soft instead of crunchy. Tsk tsk. Keep them slim, but not see-through.
Don’t skip the cornstarch; it’s the secret. If you don’t have it, honestly, wait until you do.
Pat the rings dry before you toss them in flour. Extra water means splattering and sad, soggy chips.
Keep your oil hot enough (medium to medium-high is key). If it’s not sizzling, wait. Patience pays off.
Let ’em really chill on the paper towels after frying. This is the difference between “meh” and “WOW.”

Variations and Substitutions for Onion Ring Chips

Sometimes I get bored. Sometimes my pantry is… well, lacking. So here are some ways to shake it up! If gluten’s your enemy, totally swap the flour for a gluten-free blend. I even tried chickpea flour once. Not bad, not five-star restaurant worthy, but not bad. Spices? Now, we’re talking. Smoked paprika is epic. Or shake in some cayenne for fire. For you cheese-lovers, sprinkle on parmesan RIGHT after frying (oooh, yes). And if you’re feeling southern, add a splash of buttermilk to the coating for extra tang.

I heard from a buddy that slicing the onions, coating them, and air frying works—though you gotta watch close, they burn quick that way. Haven’t tried it, but if you do, let me know. It’ll be wild to compare! Oh, and if you’re all-in on veg snacks, try these crispy oven fries or even vinegar carrot chips to mix up your snack routine.

Best Served With

Let’s be real, crispy onion chips are addictive enough alone, but these combos make them even better:

• Dip ’em in cool ranch or sriracha mayo for a creamy kick
• Toss alongside burgers or grilled cheese sandwiches
• Top a salad for extra crunch, instead of croutons—game changer
• Add to a party platter (they disappear, I swear)

That’s just my two cents. You might even put them on a breakfast hash (I won’t stop you).

Common Questions

Do I have to use yellow onions?
Nope. Red or white onions work but yellow gives a sweet, mellow chip.

Can I bake these instead?
Sort of. They won’t be as crisp, but baked at 425F on a lined tray will work if you spray ’em with oil.

Can I make these ahead of time?
Sure, though they’re best hot. Pop leftovers in the oven for a couple minutes to re-crisp.

Is it possible to freeze them?
Nah, they get mushy and sad. Just make what you’ll eat.

How thick should I slice the onions?
About 1/8″ is perfect—any thicker and you’ll regret it, trust me.

Take a Snack Leap: Make These Chips!

Alright, so here’s my two cents to wrap it all up. Snack ruts are real—these crispy onion chips will drag you out of one faster than you can imagine. Ready in record time, easy for anyone (even distracted snackers like me), and the flavor is knock-your-socks-off good. If you want more chip inspiration, the folks over at Low Carb Onion Chips : r/recipes have some fun ideas, and 2 Ingredient Onion Ring Chips (Low Carb) – Hungry Happens is another must-read if you like things super simple. What are you waiting for? Chop, fry, snack, repeat!

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