Crispy Onion Cheese Chips (Printable)

Thin onion slices topped with melted cheese, air-fried until golden and crispy for a savory snack.

# Ingredient List:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Cheese

02 - 1 cup shredded cheddar cheese (approximately 3.5 oz)
03 - 1 cup shredded mozzarella cheese (approximately 3.5 oz)

→ 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

# Steps:

01 - Slice the onions very thinly, ideally using a mandoline, and separate into individual 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 to prevent sticking.
05 - Arrange small piles of shredded cheddar and mozzarella cheese on the liner, spacing them about 2 inches apart. Top each pile with a few onion slices, pressing gently to adhere. Sprinkle any remaining cheese over the onions for added crunch.
06 - Cook in the air fryer at 375°F for 8 to 12 minutes, or until the cheese is golden and crispy and the onions are browned.
07 - Allow the chips to cool in the basket for 2 to 3 minutes to crisp further, then carefully remove using a spatula.
08 - If desired, garnish with chopped fresh chives and serve immediately.

# Tips from the Pros:

01 -
  • They're genuinely crunchy in a way that melts on your tongue instead of sitting heavy in your stomach.
  • The combination of cheddar and mozzarella creates a flavor that's deeper and more interesting than either cheese alone.
  • Air frying means no splatter, no oil smell lingering for days, and cleanup that takes two minutes.
02 -
  • If your chips turn out chewy instead of crunchy, the onions held too much moisture or the cheese didn't get hot enough—both problems solve themselves once you know what to look for.
  • Spacing matters more than you think; cheese piles that touch will merge into one sheet instead of becoming individual chips, which changes both texture and the fun of eating them.
03 -
  • Room temperature cheese shreds work better than cold cheese straight from the refrigerator because they distribute and melt more evenly without clumping.
  • Watch the chips around the 10-minute mark and pull them the moment the cheese turns golden—a few extra minutes changes everything from crispy to slightly overdone.
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