2 Ingredient Onion Ring Chips (Low Carb)
When I was a little girl, I loved getting onion rings at my dad’s diner. Now that I’m older I make these 2 ingredient onion ring chips and love every bite! They are super low carb and 100 percent delicious.
This onion ring recipe is super straightforward. Slice your onion into 1/4 inch rounds using a mandoline. Try to keep them intact as you can see in the photo above. Sprinkle the parchment lined medium sized baking sheet with the shredded parmesan. You can also use a combination of parmesan and mozzarella here.
Lightly brush or spray the onion rings with olive oil – do not over saturate the onions. Seasoning is also simple with some salt, garlic powder and paprika for color.
We warm these up all the time if there are ever any leftovers.
The ideal chip deserves an equally delicious dip. That’s why we made my Lazy Tzatziki Dip for these onion ring chips. You can also make a combination of mayo, sriracha and lime juice. If you like this recipe, you will love my 2 Ingredient Crispy Parmesan Potato Chips or my Crispy Parmesan Mushroom Chips.
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2 Ingredient Onion Ring Chips (Low Carb)
Ingredients
- 2 small white onions, sliced 1/4 inch thick rounds
- 7 oz shredded parmesan cheese
- 1/2 tbs olive oil
- salt, garlic powder + paprika, to taste
- serve with Lazy Tzatziki
Instructions
- Preheat oven to 400℉. Line an 12×17 inch rimmed baking sheet with parchment paper.
- Sprinkle the baking sheet with the cheese so that there is a thin even layer of cheese. Next, line up the onion ring slices so that they are not overlapping but right next to one another. Brush tops of onion rings with olive oil. Then season the tops with salt, garlic powder and paprika. Bake for 18 minutes or until golden brown. Allow to cool for 5-10 minutes and then break apart to serve.
Notes
Nutrition
Hungry for more?
These look so good but why is the sodium level so high
Made this tonight for my husband and I. So good! Will definitely be making again.
Hi Summer – I love your name!
Thanks so much for trying this recipe out and i’m glad you BOTH loved it!
this is definitely good I have sliced onions different thinness to thickness to test out which I like better. the thinnest were ok but to charred but it was ok…the thicker ones was pretty good juicy and sweet like an Onion ring….I will adapt more to this recipe tweak it to make it better. I love to play/explore different techniques and such especially when cooking. Thank you for posting this recipe.
love this recipe. thank you
HI Stacy! I’m so glad you loved them!
After the bottom side of onions looked good, the top side was not crispy.
HI Craig, the onions must be sliced thin
I don’t really like onions, but I decided to try it…..I will be making this a lot. Love it.
HI Toni, that’s awesome! Thanks for the kindd rating!
Haven’t tried yet, but i am going to use non-stick foil. if is a little soft, i can put under broiler and if greasey, gonna lift and put on paper towels, plus my friend and I put jalapenos on it, like we do our cheese crisp
Made as directed but did not get crispy at all. Onions just made a soggy mess. Pass on this one, y’all, or waste a bunch of parm and a couple of onions.
Hi Cindy, the onions need to be sliced thin for this recipe.
I’m so sorry it didnt work out for you!
Thay came out delicious. this is perfect for a snack on my low carb diet. thank you!
HI Nickey, I’m so glad you liked the recipe! Thanks for the great feedback!
Mine didn’t come out crispy at all. Very rubbery.
HI Roberta, I’m so sorry the recipe didnt work out for you!
It probably didn’t cook long enough.
I won’t be making this again. sliced it on mandolin 1/4 inch thick. Followed recipe exactly. it wasn’t as crispy as it could have been and was disappointing. I’m glad I only used a half an onion so I didn’t waste to much Parmesan.
HI Theresa, I’m sorry the recipe didn’t work out for you
I used parchment as well ,( definitely), and mine also stuck to the paper. Could it be due to the type of parmesan cheese? I used freshly grated.
Hi Carolyn, i’m sorry they stuck! The only thing i can think of is that the parchment paper is off or something. I’m not sure.
In my experience with my parchment I’ve never had sticking!
Unfortunately, mine stuck to the parchment paper as well and the onions were just barely tender. I tried again but on foil lightly sprayed with oil, then laid down the parmesan, and topped with onions. I also turned down the oven to 350 (because the cheese was all but black the first batch) and cooked for 20 minutes. Although the cheese was the proper color this time, it still stuck to the foil…popular name brand Heavy Duty foil tore when I would try to gently lift off an onion or just the cheese. I truly love the idea, but something isn’t working for me.
HI Teri, Foil is definitley not the way to go with this. It will stick.
Are you definitely using parchment paper or are you using wax paper?
I’m so sorry that happened to you though! I use costco parchment paper on all my recipes and have never had any issues with sticking EVER. I also use the following from Amazon and have never had issues with sticking:
https://amzn.to/4hWIVTw
Hi!
I tried these. I baked for 20 minutes. The parm. was almost overdone, but the onion never got crispy. It is still moist. I cut them thinly. I don’t know what went wrong, but if I cooked them longer the parm. would have burned.
Any suggestions?? They are still tasty, just not crispy.
By the way, I enjoy your recipes!
Hi JoAnn, It could be because your oven is much stronger than mine. Is it gas or electric? Mine is electric. Maybe lower the heat to 385F and cook a bit longer.
soo delicous!!! thank you! Nutrituon info- for 100gr?
Taste great but not as crisp as I had hoped…but onion is 90% water so I guess I had my expectations set too high by the word “chips”. 😀
Mine were super crispy! Make sure you are slicing them thin!
Looked so good, but they all stuck to the parchment paper!!
Hi Geri, did you use parchment paper or wax paper? THe sole purpose of parchment paper is to not stick!