I can never resist these crispy parmesan onion ring chips, with their golden edges, savory onion flavor, and snackable crunch. They’re the low carb appetizer that disappears faster than I expect every single time.

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I’m obsessed with these Onion Rings Chips because they hit that crunchy, salty onion-ring craving without the heavy fried situation. I get big snack energy from the sweet yellow onions and that sharp Parmesan cheese bite, and honestly, I could pick at a whole tray before dinner even happens.

But I’m not sorry. They’re crisp around the edges, savory all the way through, and totally dip-worthy if I’m in the mood.

And when I want something low carb that still feels fun and a little ridiculous, this is what I want. Onion ring flavor, chip attitude.

Very hard to stop.

Ingredients

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Yellow onions turn sweet inside, with crispy edges that make them snacky.
Eggs help the coating stick, so you don’t lose the good stuff.
Parmesan brings salty crunch and makes these feel a little cheesy.
Almond flour keeps things crisp without feeling heavy or bready.
Garlic powder adds that cozy, savory bite you expect from snack food.
Onion powder doubles down on flavor, because why be shy?
Smoked paprika gives a warm, slightly smoky kick.
So good.
Salt makes every crunchy bite pop, but you’re still in control.
Black pepper adds a tiny heat that keeps things interesting.
Parsley is optional, but it makes them look fresh and less beige.
Oil helps everything crisp up nicely, whether baked or air fried.
Basically, they’re crunchy onion rings with a lighter, snack-chip vibe.

Ingredient Quantities

2 large yellow onions, peeled and sliced into 1 1/4 inch rings

2 large eggs, beaten

1 cup finely grated Parmesan cheese, divided

1/2 cup almond flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon fine salt, or to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley, optional

2 tablespoons olive oil or avocado oil, or cooking spray for baking/air frying

How to Make this

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1. Preheat oven to 425 F for baking or preheat air fryer to 400 F; if frying, heat 1 to 2 inches neutral oil in a skillet to 350 F and have a paper towel lined plate ready.

2. Separate onion slices into rings and pat dry with paper towels so they are as moisture free as possible.

3. Beat the 2 large eggs in a shallow bowl.

4. In a second shallow bowl combine 3/4 cup finely grated Parmesan, 1/2 cup almond flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper.

5. Dip each onion ring into the beaten eggs, letting excess drip off, then press both sides firmly into the Parmesan almond mixture so the coating adheres; place coated rings on a plate and repeat until all rings are coated.

6. For baking or air frying lightly oil a baking sheet or spray the air fryer basket with cooking spray or brush with the 2 tablespoons olive oil or avocado oil; arrange rings in a single layer without touching and brush or spray the tops with a little more oil.

7. Bake on the center rack for 15 to 20 minutes, flipping once halfway through, until golden and crisp; for air fryer cook 10 to 12 minutes, flipping once, until crisp and browned.

8. For frying, gently slide a few rings into the 350 F oil and fry 2 to 3 minutes per side until golden and crisp, then transfer to the paper towel lined plate to drain.

9. Immediately sprinkle the remaining 1/4 cup finely grated Parmesan over the hot rings so it sticks and season with additional salt if needed.

10. Garnish with 2 tablespoons chopped fresh parsley if using and serve warm with your favorite dip.

Equipment Needed

1. Oven or air fryer (or a heavy skillet if frying)
2. Baking sheet or air fryer basket (or a wide skillet for frying)
3. Two shallow bowls for egg and coating mixture
4. Whisk or fork for beating eggs
5. Tongs or two forks for dipping and turning rings
6. Measuring cups and spoons
7. Pastry brush or cooking spray for oiling surfaces
8. Paper towels and a plate for drying and draining rings

FAQ

Can I make these in the oven or air fryer instead of pan frying? Yes. For the oven, place rings on a parchment lined baking sheet, spray lightly with oil, and bake at 425 F for 12 to 18 minutes, turning once, until golden and crisp. For an air fryer, arrange in a single layer, spray lightly, and cook at 390 F for 8 to 12 minutes, shaking halfway through.

How do I keep the coating from falling off the onion rings? Pat onion rings dry before dredging, press the Parmesan and almond flour mixture firmly onto the egg coated rings, and let them rest 5 minutes on a rack before cooking to help the coating adhere.

Can I substitute the almond flour or Parmesan? Yes. For a nut free option, use panko or gluten free breadcrumbs. If you need a dairy free version, use finely ground nutritional yeast plus a little extra salt for savory flavor, though texture and browning will change.

How do I get extra crisp results? Use hot oil when shallow frying and do not overcrowd the pan, fry in batches, and drain on a wire rack. If baking or air frying, a light spray of oil and flipping once helps achieve better crispness.

How long do leftovers keep and how should I reheat them? Store in an airtight container in the refrigerator for 2 to 3 days. Reheat in a preheated oven at 375 F or in an air fryer for 5 to 8 minutes to restore crispness rather than microwaving.

Can I add other seasonings or herbs? Absolutely. Add a pinch of cayenne for heat, swap smoked paprika for regular paprika for milder flavor, or fold finely chopped chives or basil into the coating or sprinkle fresh parsley when serving for brightness.

Onion Rings Chips Recipe Substitutions and Variations

Eggs: Use 1/2 cup plain Greek yogurt or 1/4 cup aquafaba plus 1 tablespoon oil to bind and add moisture.
Parmesan cheese: Swap with 1 cup finely grated Pecorino Romano for a sharper flavor or 1 cup nutritional yeast for a dairy free option.
Almond flour: Replace with 1 cup finely ground panko or gluten free breadcrumbs for a crunchier texture, or 1 cup sunflower seed flour for a nut free alternative.
Olive oil or avocado oil: Use melted coconut oil for a slight sweetness, or cooking spray if you prefer lower fat when baking or air frying.

Pro Tips

1) Get the rings truly dry before coating. Pat them and let them sit on paper towels for 10 minutes if they seem damp. Less moisture means the coating sticks better and the crust gets crisp instead of soggy.

2) Press the crumbs on firmly and consider a quick double-dip for larger rings: egg, coating, another quick egg, then coating again. That extra layer gives a meatier, more even crust that holds up when baked or fried.

3) If baking or air frying, give each ring room and use a light brush of oil on both sides. The oil helps the Parmesan brown and crisp without the need for a lot of added fat. Flip once midway for even color.

4) Finish with the extra Parmesan right away and serve immediately. The cheese melts into the hot crust and creates a glossy, salty finish. If you must hold them, keep them on a wire rack in a warm oven at about 200 F so they stay crisp.

Onion Rings Chips Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

343

kcal

Equipment: 1. Oven or air fryer (or a heavy skillet if frying)
2. Baking sheet or air fryer basket (or a wide skillet for frying)
3. Two shallow bowls for egg and coating mixture
4. Whisk or fork for beating eggs
5. Tongs or two forks for dipping and turning rings
6. Measuring cups and spoons
7. Pastry brush or cooking spray for oiling surfaces
8. Paper towels and a plate for drying and draining rings

Ingredients

2 large yellow onions, peeled and sliced into 1 1/4 inch rings
2 large eggs, beaten
1 cup finely grated Parmesan cheese, divided
1/2 cup almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon fine salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley, optional
2 tablespoons olive oil or avocado oil, or cooking spray for baking/air frying

Directions

Preheat oven to 425 F for baking or preheat air fryer to 400 F; if frying, heat 1 to 2 inches neutral oil in a skillet to 350 F and have a paper towel lined plate ready.
Separate onion slices into rings and pat dry with paper towels so they are as moisture free as possible.
Beat the 2 large eggs in a shallow bowl.
In a second shallow bowl combine 3/4 cup finely grated Parmesan, 1/2 cup almond flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper.
Dip each onion ring into the beaten eggs, letting excess drip off, then press both sides firmly into the Parmesan almond mixture so the coating adheres; place coated rings on a plate and repeat until all rings are coated.
For baking or air frying lightly oil a baking sheet or spray the air fryer basket with cooking spray or brush with the 2 tablespoons olive oil or avocado oil; arrange rings in a single layer without touching and brush or spray the tops with a little more oil.
Bake on the center rack for 15 to 20 minutes, flipping once halfway through, until golden and crisp; for air fryer cook 10 to 12 minutes, flipping once, until crisp and browned.
For frying, gently slide a few rings into the 350 F oil and fry 2 to 3 minutes per side until golden and crisp, then transfer to the paper towel lined plate to drain.
Immediately sprinkle the remaining 1/4 cup finely grated Parmesan over the hot rings so it sticks and season with additional salt if needed.
Garnish with 2 tablespoons chopped fresh parsley if using and serve warm with your favorite dip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.