Crispy Parmesan Onion Chips
Meet our newest obsession: Freshly shredded Parmesan spread thin over onion rings, baked until golden and lacy. A three-ingredient 'chip' that works as a snack, burger bun, or topper.
Servings: 8 chips (2 large onion)
Calories: 83kcal
Ingredients
Ingredients
- 2 yellow onion sliced 1/4-inch thick
- 1/2 cup Parmesan freshly shredded from block
- 1 tsp avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Pinch kosher salt
Instructions
Preheat
- Heat oven to 400°F. Line a rimmed baking sheet with parchment.
Lay the Cheese
- Spread a thin, even layer of cheese onto a parchment-lined baking sheet.
Add Onion Rings
- Place the onion layers, being careful not to break apart the rings, over the cheese in a single layer
Season
- Brush rings with avocado oil. Sprinkle garlic powder, smoked paprika, and a pinch of kosher salt over the top.
Bake
- Bake 20–25 minutes until deep golden, lacy, and fully set at the edges. Do not pull early, pale chips are chewy chips.
Cool Before Peeling
- Cool on the pan for 10–15 minutes. The cheese firms as it cools. Peel too early and they break; wait and they release cleanly in one piece.
Notes
- Block Parmesan only — bagged pre-shredded won't bond into chips.
- Spread the cheese thin and wide, not thick.
- Do not refrigerate; eat the same day.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 0.3mg
