Crispy Onion Cheese Chips (Printable)

Crunchy onion and cheese bites air-fried to golden perfection, ideal for a savory snack.

# What You Need:

→ Vegetables

01 - 2 medium yellow onions, peeled

→ Cheese

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

01 - Using a mandoline slicer or sharp knife, slice onions very thinly and separate into rings.
02 - Pat onion slices dry with paper towels to remove excess moisture.
03 - Combine onion slices with garlic powder, smoked paprika, black pepper, and salt in a mixing bowl, tossing thoroughly.
04 - Line the air fryer basket with parchment paper or a silicone liner to prevent sticking.
05 - Place small piles of shredded cheddar and mozzarella cheese on the liner, spacing approximately 2 inches apart.
06 - Top each cheese pile with several seasoned onion slices, pressing gently to ensure adhesion.
07 - Sprinkle any leftover shredded cheese over the onion-topped piles for added crunch.
08 - Cook at 375°F for 8 to 12 minutes until cheese is golden and crispy and onions are browned.
09 - Allow chips to cool in the basket for 2 to 3 minutes to crisp further, then carefully remove with a spatula.
10 - Optionally garnish with chopped fresh chives and serve immediately.

# Expert Advice:

01 -
  • They're ready in under 25 minutes from fridge to plate, making them perfect for unexpected guests or sudden cravings.
  • The cheese gets crispy and brown while the onions turn sweet and caramelized, giving you two textures in one bite.
  • Low-carb and gluten-free without tasting like you're missing anything—just pure savory satisfaction.
02 -
  • Moisture is your enemy—I learned this the hard way when my first batch came out chewy instead of crispy because I skipped the paper towel step.
  • Don't skip the cooling time; they firm up dramatically in those few minutes and become sharply crispy instead of flimsy.
  • Every air fryer runs a little hot, so start checking at 8 minutes and trust your eyes more than the timer.
03 -
  • Use a cheap mandoline with a guard—it makes slicing onions effortless and keeps your fingers safe, which matters more the more often you make these.
  • Mix your cheeses the night before if you're feeding a crowd; everything stays fresher and you can move faster on game day.
  • Watch the cheese, not the clock—golden brown is your signal, and every air fryer browns things at slightly different speeds.
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