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 rounds 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. Make sure you are using PARCHMENT PAPER for this recipe. Many readers feedback are using wax paper or aluminum foil and their food gets stuck onto the paper or foil.
We warm these up all the time if there are ever any leftovers. These will also serve great within a sandwich or as a burger topping!
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
- Make sure you use PARCHMENT PAPER. Aluminum foil or Wax paper WILL NOT WORK HERE.
- Make sure your onions are sliced thin.
Nutrition
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My first batch I burned, because I accidentally set the oven on broil. Oh my, I had a really good laugh! I found the recipe to be very delicious.Thank you very much! It’s absolutely delicious!
Hi Theresa, I’m glad they worked out in the end!
Unfortunately, this didn’t work for me…soggy onion + burnt cheese…was looking forward to this, but hasn’t worked yet.
Mine didn’t get crisp. The burnt cheese was great. The overall taste was fantastic but soggy. I’ll try it again, using less evoo and a higher temperature. If they were crispy, they would be amazing.
After reading the reviews about not being crispy I turned my oven to convection and they turned out wonderful!
We had trouble with sticking to the parchment paper. We had 2 different guages of parchment. We think it’s because the thinner parchment (7.62m x 30.5 cm) does not work. Try the thicker parchment (38.1 cm x 49.9 m). We had success with that one. Who knew?
The parmesan browned, but the onions just got soft. I followed the recipe. was I supposed to flip them?
These didn’t “chip” for me but the flavor was amazing! Definitely making again and they seem like the perfect topping for potatoes!
I made these last night for the first time. Even tho I burned the onions, I still consumed the entire pan! Delicious. I used a red onion, which was all I had. Next time I’ll bake them a little less. I love nothing more than crunchy cheese.
I gave it 4 ONLY because I’m not a fan of parmesan. Is there any other cheese that will work?
mozzarella
literally any cheese that you like
I tried these last week for burgers. I couldn’t get them off the wax paper… is there a reason that they stuck on to the wax paper?? I should add that I did cut them relatively thin.
HI Jonathan, wax paper is for storage not the oven. Only use parchment paper here.
Delicious. My onions did not turn out crispy but I think that may be due to my UK fan oven needing to be a lower temp so the cheese wouldn’t burn before the onions crisped. Still delicious though.
tasted good but this was not as crispy as the video demo. Kind of mushy
My mandolin is really generic and doesn’t cut evenly but these turned out really good. I took one to my husband and after he ate it he said are there more? I heard that 3 more times! We actually preferred them warm. The inside few didn’t get quite as done so I might try my perforated pizza pan with the parchment paper. And I ordered the mandolin you have linked! I’ll be making these often!
I was really looking forward to making and consuming these onion rings. I followed the recipe exactly. However, the onions–which were thinly cut and patted dry–were cooked but soggy. Nothing was crispy. The cheese also stuck to the parchment paper. The onions tasted delicious, but they were not what I expected.
HI Betty i’m so sorry the recipe didnt work out for you!
Make sure you are using PARCHMENT paper and not wax paper.
I CANNOT wait to make this-another home run from Stella!
This was so so good. We are making it every week.
HI Zach, I love to hear that! Thanks for the kind feedback!