Crispy Onion Cheese Chips (Printable Version)

Golden, crunchy onion slices layered with melted cheese, air-fried for a perfect savory bite.

# What You Need:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Dairy

02 - 1 cup shredded cheddar cheese (approx. 3.5 oz)
03 - 1/2 cup shredded mozzarella cheese (approx. 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 Steps:

01 - Slice the onions into thin rings about 1/8 inch thick, separate the rings, and pat dry with paper towels to remove excess moisture.
02 - Preheat the air fryer to 375°F.
03 - Place the onion rings in a single layer on a parchment-lined air fryer basket or tray.
04 - Combine shredded cheddar and mozzarella cheeses with garlic powder, smoked paprika, black pepper, and salt in a bowl.
05 - Sprinkle a generous layer of the cheese-spice mixture over each onion ring, ensuring full coverage.
06 - Air-fry for 8 to 12 minutes until cheese is golden and crispy and onions are tender, monitoring carefully to avoid burning.
07 - Let the chips cool in the basket for 2 to 3 minutes to achieve maximum crispness.
08 - Transfer the chips to a serving platter, garnish with chopped fresh herbs if desired, and serve immediately.

# Expert Tips:

01 -
  • They satisfy that chip craving without any guilt or carb regret.
  • The contrast between tender onion centers and shattered cheese edges is addictively textured.
  • Your kitchen smells absolutely incredible while they cook.
  • Preparation is genuinely foolproof, even if you're new to air frying.
02 -
  • Moisture is your enemy—those paper towels aren't optional, they're essential to preventing soggy chips.
  • Cooking time varies wildly between air fryer models, so start checking at 8 minutes and adjust accordingly rather than following timing blindly.
  • The chips will firm up even more as they cool, so don't wait for them to feel completely rigid in the basket or they'll turn brittle.
03 -
  • Shred your own cheese from blocks rather than using pre-shredded; it melts into a silkier, crisper texture.
  • A light spray of cooking oil on the cheese mixture takes the golden-brown color from nice to absolutely stunning, though it's optional.
Go Back