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Generated four-panel process illustration for baked parmesan onion ring chips

Baked Parmesan Onion Ring Chips

Onion ring chips are thin cheese crisps with slices of onion baked into them. There is no breading or frying oil. The Parmesan browns into a brittle sheet, while the onion adds a sweet edge; cooling is what makes the pieces snap.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 10 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion about 6 oz
  • 1 1/2 cups freshly finely grated Parmesan about 5 oz
  • 1 tsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper

Equipment

  • 1 Rimmed sheet pan
  • 1 Baking parchment
  • 1 Grater
  • 1 Knife

Method
 

  1. Heat the oven to 375°F (190°C). Line a large rimmed sheet pan with baking parchment. Peel the onion and cut across it into very thin rounds. Separate any thick overlapping rings.
  2. Spread the Parmesan in a thin, even rectangle on the parchment, leaving a little bare space around the edges. Arrange onion slices on top in one layer without piling them up.
  3. Brush the onion lightly with olive oil. Sprinkle with paprika, garlic powder and pepper. Bake for about 15–22 minutes, checking from 12 minutes onward. Rotate the tray if one edge colors faster. The cheese should be golden, not dark brown.
  4. Set the pan on a rack for 10 minutes. Lift the cooled sheet carefully from the parchment and break it into pieces. If some areas are still soft, return those pieces to the oven briefly, watching closely, then cool again.

Notes

Recipe development note: This formulation has not been kitchen-tested. Cooking times are estimates; use the stated texture and temperature checks.
Soft chips usually mean thick onion slices, an uneven cheese layer or too little cooling time. Judge them after cooling before baking longer. A bitter flavor means the cheese or spices burned; remove the tray when it is evenly golden rather than waiting for deep brown edges.
These are best on the day they are baked. Refrigerate leftovers once cool and use within 2 days. To restore some crispness, heat briefly in a 325°F (165°C) oven, then cool on a rack. Do not seal them while warm.