Crispy Onion Cheese Chips (Printable view)

Crunchy onion slices topped with melted cheese, air-fried till golden and crispy for a tasty snack.

# What You Need:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Cheese

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

→ Spices

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

# How To Make:

01 - Slice the onions very thinly, ideally using a mandoline, then separate into rings.
02 - Pat the onion slices dry with paper towels to remove excess moisture.
03 - In a mixing bowl, toss the onion slices with garlic powder, smoked paprika, black pepper, and salt until evenly coated.
04 - Line the air fryer basket with parchment paper or a silicone liner.
05 - Place 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 onion slices, pressing gently to adhere.
07 - Sprinkle any remaining cheese over the onions for added crunch.
08 - Air-fry at 375°F for 8 to 12 minutes, until cheese turns golden and crispy and onions brown.
09 - Allow chips to cool in the basket for 2 to 3 minutes to firm up before carefully removing with a spatula.
10 - Garnish with chopped chives if desired and serve immediately.

# Expert Advice:

01 -
  • They taste indulgent and crunchy but actually fit perfectly into low-carb eating without the guilt.
  • Takes less than half an hour from start to finish, and your kitchen smells incredible the whole time.
  • One batch makes enough for snacking or impressing guests, and they're genuinely hard to stop eating.
02 -
  • The air fryer temperature matters—too low and they stay soft and chewy; too high and the cheese burns before the onions brown, which tastes bitter.
  • Parchment paper or a liner is non-negotiable; the first time I skipped it, I spent 20 minutes scraping cheese off the basket, and it was not worth the five seconds saved.
  • These are best eaten within an hour of cooking; they're still good later, but the magic is that immediate crunch and warmth.
03 -
  • If your air fryer basket is smaller, work in batches rather than overcrowding; cramped chips steam each other instead of crisping.
  • The onion thickness is everything—aim for thin enough to see light through them, and they'll cook perfectly with the cheese.
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