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Crispy Parmesan onion ring chips served in a bowl, showcasing their crunchy texture.

Crispy Parmesan Onion Ring Chips

These Crispy Parmesan Onion Ring Chips are a lighter, crispier alternative to traditional onion rings, making them the perfect snack for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Onion Ring Chips
  • 2 large large onions Peeled and sliced into ¼-inch thick rings.
  • 1 cup all-purpose flour For coating the onion rings.
  • 2 large large eggs Beaten for dipping.
  • 1 cup breadcrumbs For the crispy coating.
  • 1 cup grated Parmesan cheese The star ingredient for flavor.
  • to taste Salt and pepper For seasoning.
  • as needed oil Oil for frying For shallow frying the chips.

Method
 

Preparation
  1. Begin by peeling the onions and slicing them into ¼-inch thick rings. Separate the rings gently.
  2. Set up your breading station: Place flour in one bowl, beat the eggs in a second bowl, and combine breadcrumbs, grated Parmesan cheese, salt, and pepper in a third bowl.
Breading
  1. Dip each onion ring into the flour, coating it evenly and shaking off any excess.
  2. Then dip it in the beaten egg, letting the excess drip off.
  3. Finally, coat the onion ring in the breadcrumb mixture, pressing gently to ensure it sticks. Repeat with all rings.
Frying
  1. Heat enough oil in a large frying pan over medium heat for shallow frying. The oil is ready when a small piece of bread sizzles when dropped in.
  2. Carefully add a few breaded onion rings to the hot oil, making sure not to overcrowd the pan.
  3. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serving
  1. Once all onion ring chips are cooked, arrange them on a serving platter and serve warm with your favorite dipping sauces.

Notes

For variations, you can use whole wheat flour or gluten-free breadcrumbs. Store any leftovers in an airtight container in the fridge for 2-3 days. To reheat, bake at 350°F (175°C) for 10 minutes.