2-Ingredient Onion Ring Chips

2-Ingredient Onion Ring Chips turn two everyday ingredients into a crisp, savory snack with sweet onion flavor and lacy Parmesan edges. Thin onion rounds bake over freshly shredded Parmesan, so the cheese melts into a golden base while the onions soften and lightly caramelize. The result is crunchy around the edges, tender through the center, and surprisingly satisfying for something so simple.

They’re especially good when you want the flavor of onion rings without batter or frying. A little garlic powder and paprika are optional, but the onions and Parmesan do all the real work. Serve them with ranch, sour cream, tzatziki, or spicy aioli, and don’t rush that cooling time. Those few minutes on the baking sheet are what turn the melted Parmesan into the crisp, cheesy base that makes these so fun to eat.

Recipe Yield: About 2 servings

INGREDIENTS

2 medium yellow or sweet onions, thinly sliced into rounds, no thicker than 1/4-inch
7 oz freshly shredded Parmesan cheese (about 2 cups)
2 tsp olive oil, for lightly brushing (optional)

Optional seasonings for extra flavor:
½ tsp garlic powder
½ tsp paprika
Black pepper, to taste

INSTRUCTIONS

1. Preheat oven:
Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

2. Prep the onions:
Slice the onions into thin, even rounds no thicker than 1/4-inch, keeping the layers intact. Then, blot them lightly with a paper towel to remove surface moisture.

3. Add the Parmesan:
Spread the Parmesan in a thin, even layer over the parchment where the onion rounds will sit.

4. Arrange and season:
Place the onion rounds over the Parmesan in a single layer without overlapping. Lightly brush the tops with olive oil, if using, then sprinkle with garlic powder, paprika, and black pepper.

5. Bake:
Bake for 15–20 minutes, checking at 15 minutes, until the Parmesan is deep golden around the edges and the onions are tender and lightly caramelized.

6. Cool and crisp:
Let the onion chips cool undisturbed on the baking sheet for 10 minutes. As the Parmesan cools, it will firm and become crisp. Then, gently lift or break the chips apart.

7. Serve and enjoy:
Serve as-is or with ranch, sour cream, tzatziki, or spicy aioli.

Helpful Tips to Perfect This Recipe

• Freshly shredded Parmesan works best: Cheese grated from a block melts evenly and creates the crisp, lacy base these onion chips need. Pre-shredded Parmesan can contain anti-caking ingredients that affect melting.
• Keep the onions thin and even: Aim for thin rounds and never thicker than 1/4-inch. A mandoline makes this especially easy, but a sharp knife works well too.
• Don’t rush the cooling time: The Parmesan will still be soft when it first leaves the oven. Leave the chips on the pan for the full 10 minutes so the cheese has time to firm and crisp.
• Watch the color, not only the clock: Ovens and baking sheets vary. Start checking at 15 minutes and remove the chips once the Parmesan is deeply golden rather than letting it become dark brown.
• They’re best freshly baked: Refrigerate leftovers in an airtight container for up to 3 days. Reheat briefly in the oven or air fryer to restore some crispness.