Crispy Onion Cheese Chips (Print)

Golden, crunchy onion and cheese bites with smoky spices, air-fried to crisp low-carb perfection.

# What you'll need:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Cheese

02 - 1 cup shredded cheddar cheese (100 g)
03 - 1 cup shredded mozzarella cheese (100 g)

→ 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

# How To Make It:

01 - Slice the onions very thinly, preferably using a mandoline, then separate them into individual rings.
02 - Pat the onion slices dry with paper towels to remove excess moisture.
03 - In a mixing bowl, combine onion slices with garlic powder, smoked paprika, black pepper, and salt, tossing well to coat evenly.
04 - Line the air fryer basket with parchment paper or a silicone liner to prevent sticking.
05 - Arrange small piles of shredded cheddar and mozzarella cheese on the liner, spacing them about 2 inches apart.
06 - Top each cheese pile with a few seasoned onion slices, pressing gently to ensure they adhere.
07 - Scatter any remaining cheese over the arranged onions to enhance crispness.
08 - Air-fry at 375°F for 8 to 12 minutes, until the cheese is golden and crispy and the onions are well browned.
09 - Allow the chips to cool in the basket for 2 to 3 minutes to firm up further.
10 - Carefully remove the chips using a spatula. Garnish with chopped fresh chives if desired, then serve immediately.

# Expert Tips:

01 -
  • They're ready in under 25 minutes and require almost no cleanup since you're working with just a few ingredients and one bowl.
  • The combination of caramelized onions and melted cheese creates a flavor that somehow tastes more complex than it has any right to be.
  • Low-carb without feeling restrictive—these satisfy that chip craving better than any substitute I've tried.
02 -
  • Moisture is your enemy here—if you skip the paper towel step, your onions will steam instead of crisp, and you'll end up with chewy disappointment instead of satisfying crunch.
  • Spacing matters more than you'd think; crowding the basket means the edges won't crisp evenly and you'll get some burnt spots while others stay soft.
  • The type of cheese makes a real difference; pre-shredded cheese with anti-caking agents can get gummy, so fresh-shredded or block cheese you shred yourself is worth the extra minute.
03 -
  • Make a batch on Sunday and store them in an airtight container in the fridge—they keep for three days and are perfect for snacking on throughout the week.
  • If your onion slices keep sliding off the cheese, you probably need to pat them drier; it sounds silly but it genuinely solves the problem.
  • Watch your air fryer closely the first time you make these because the line between perfectly crispy and slightly burnt is shorter than you'd expect.
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