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A sheet of parchment paper covered with golden-brown Cheesy Onion Crisps, showcasing the extra crispy texture from the double-crunch dusting.

Cheesy Onion Crisps

Rebecca Blumer
These Cheesy Onion Crisps deliver a satisfying crunch with a savory frico cheese edge and a sweet, caramelized Vidalia onion center. A perfect low-carb snack that hits every salty and smoky note.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling time 6 minutes
Total Time 23 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 servings
Calories 210 kcal

Equipment

  • Baking Sheets
  • Parchment Paper
  • Mandoline slicer

Ingredients
 

  • 3 Large sweet onions
  • 2 cups Cheddar cheese, shredded
  • 2 teaspoons Ranch seasoning
  • Ranch or marinara for dipping

Instructions
 

Prep the trays and heat the oven

  • Heat your oven to 375 degrees F, ensuring it is fully preheated before the trays go in.
  • Line two cookie sheets with parchment paper and grease the paper lightly so the delicate cheese edges lift easily after baking.

Slice and dry the onions

  • Peel the onions and slice them into thin rounds about 1/8-inch thick. You should aim for approximately 16 rounds total for even cooking.
  • Pat the onion slices gently with paper towels to remove surface moisture so they roast instead of steaming.

Build the crisps and season

  • Portion 8 piles of shredded cheddar cheese on each sheet, leaving enough space between them as they will spread into lacy circles.
  • Lightly dust each onion round with a small amount of cornstarch and smoked paprika, then place one round on top of each cheese pile.
  • Finish with an even sprinkle of ranch seasoning across the top of each onion round.

Bake, then let them set

  • Bake for 11-13 minutes. Watch closely at the end for bubbling centers and golden-brown edges.
  • Let the crisps cool on the baking sheet for 5-7 minutes. This resting time allows the cheese to harden into a brittle, snappy texture.
  • Serve immediately while at peak crunch with ranch or marinara for dipping.

Notes

Onion Selection: Vidalia or Walla Walla onions are ideal because their high natural sugar content aids in caramelization, providing a sweet contrast to the salty cheese.
Moisture Control: Always pat the onion rounds dry before assembling. This small step prevents the onion from steaming the cheese, ensuring a crispy frico edge.
Storage and Reheating: Store leftovers in an airtight container with parchment paper between layers. To restore the crunch, warm them in a 300 degree F oven for 2 minutes and let them cool briefly.
Consistency Tip: Use a mandoline slicer to achieve consistent 1/8-inch slices. Uniform thickness ensures that the entire tray finishes baking at the same time without burning.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 210kcalCarbohydrates: 8gProtein: 9gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 8mgCalcium: 25mgIron: 2mg
Keyword Cheesy Onion Crisps, Frico, keto snack, Low-Carb
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