Crispy Baked Cheesy Onion Crisps

Crispy Baked Cheesy Onion Crisps are a quick and tasty snack or side dish. Made with simple ingredients, these crunchy bites are packed with cheesy flavor and the natural sweetness of onions. They’re perfect for game nights, parties, or when you need a low-carb alternative to chips.

Why You’ll Love This Recipe

Simple ingredients and quick prep.
Naturally low-carb and keto-friendly.
Baked instead of fried for a healthier snack.
Perfect for dipping or enjoying on their own.

Ingredients

2 large onions, thinly sliced into rings
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper to taste
Non-stick cooking spray or parchment paper

Instructions

1. Prepare the Onions

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
Pat onion slices dry with paper towels to remove moisture.

2. Mix the Cheese Coating

In a bowl, combine cheddar cheese, mozzarella, Parmesan, garlic powder, paprika, salt, and pepper.
Toss the onion slices in the cheese mixture until well coated.

3. Bake Until Crispy

Arrange the coated onion slices in a single layer on the prepared baking sheet.
Bake for 12 to 15 minutes, flipping halfway through, until golden brown and crispy.
Keep a close eye to prevent burning.

4. Cool and Serve

Let them cool for a few minutes to crisp up further.
Serve warm with ranch dressing, marinara sauce, or your favorite dip.

Tips and Variations

Extra Crispy: Use finely grated Parmesan for a crunchier texture.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
Cheese Variety: Try Gouda, Monterey Jack, or pepper jack for a different flavor.
Storage: Store leftovers in an airtight container for up to 2 days and reheat in the oven.

These Crispy Baked Cheesy Onion Crisps are a fun, addictive snack you’ll want to make again and again. Perfect for parties, movie nights, or satisfying that crunchy craving.