Crispy Onion Ring Chips (Printer-Friendly Version)
Light, crunchy onion chips seasoned with smoked paprika and garlic, perfect for snacking or dipping.
# Required Ingredients:
→ Onions
01 -
2 large or 3 medium yellow onions, peeled and sliced into 6 mm rings
→ Wet Batter
02 -
100 g all-purpose flour
03 -
60 g cornstarch
04 -
1 teaspoon baking powder
05 -
1 large egg, lightly beaten
06 -
240 ml milk (whole or buttermilk preferred)
07 -
1 tablespoon white vinegar (optional, omit if using buttermilk)
08 -
1 teaspoon hot sauce (optional)
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Dry Coating & Seasoning
11 -
180 g panko breadcrumbs
12 -
65 g all-purpose flour
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon garlic powder
15 -
1 teaspoon onion powder
16 -
1/2 teaspoon cayenne pepper (optional)
17 -
1 teaspoon fine sea salt
18 -
1/2 teaspoon freshly ground black pepper
19 -
1/4 teaspoon MSG (optional)
→ Cooking
20 -
Cooking spray or 30–45 ml neutral oil (canola, vegetable, or grapeseed)
# Step-by-Step Instructions:
01 -
Peel and trim onions; slice uniformly into 6 mm thick rings. Separate individual rings, discard very small inner rings. (Optional) Soak rings in ice water for 15–20 minutes, then drain and pat completely dry.
02 -
In a bowl, whisk together 65 g flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
03 -
In a separate bowl, combine 100 g flour, cornstarch, and baking powder. In another small bowl, beat egg, then whisk in milk, vinegar (if using), and hot sauce (if using). Pour wet ingredients into dry and whisk until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; adjust consistency by adding milk or flour if needed.
04 -
Combine panko, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), 1 teaspoon salt, 1/4 teaspoon black pepper, and MSG (if using). Mix thoroughly.
05 -
Set up dredge bowls: dry dredge, wet batter, then seasoned panko. Dredge onion rings first in dry flour mixture, shake off excess. Dip into wet batter, allowing excess to drip off. Coat thoroughly with seasoned panko, pressing gently for full coverage. Place breaded rings on a baking sheet without overcrowding.
06 -
Refrigerate breaded rings for 15–30 minutes to help the coating adhere and set for optimal crispness.
07 -
Preheat oven to 200°C. Line baking sheets with parchment paper. Arrange onion rings in a single layer, do not overcrowd. Lightly spray or brush rings with neutral oil. Bake for 15–20 minutes, flipping halfway, until golden and crisp.
08 -
Preheat air fryer to 190°C. Lightly oil basket and arrange onion rings in a single layer. Air fry for 8–12 minutes, shaking or flipping every 4–5 minutes until golden and crispy. Cook in batches if necessary.
09 -
Transfer cooked onion rings to a wire rack over a baking tray to cool slightly and maintain crispness. Serve immediately with desired dipping sauces.
# Handy Cooking Tips:
01 -
For best results, ensure onions are completely dry before breading to achieve maximum crispiness. Chilling breaded rings improves coating adherence and crunch.