Delish Crispy Onion Ring Chips

There’s something wildly snacky about these little onion ring chips—like if fairground onion rings and potato chips had a crunchy, salty baby. Thin rings, ridiculously crisp edges, a gentle onion sweetness under a peppery, spiced coat. You can absolutely deep-fry them (I do, gleefully), but the air fryer version is so dang good too. We eat them hot with ranch or a messy chipotle mayo, sometimes straight off the rack because patience is not our strong suit.

My husband calls these “movie-night kryptonite.” One time I made a batch “for photos,” he wandered by, and we both stood over the cooling rack like seagulls at the beach. The kids dip them like fries. On burger night, I pile a handful right inside the buns and pretend that’s a vegetable. This recipe just… stuck. It’s simple, kind of chaotic in the kitchen for 20 minutes, and then you’re rewarded with golden, crinkly, salty magic.

How to Make It

Grab: 2 large sweet or yellow onions, 1 cup buttermilk, 1 egg, 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp paprika, 1 tsp garlic powder, a pinch of cayenne if you’re feeling spicy, black pepper, and oil for frying (or spray oil for air fryer).

I slice the onions into thin 1/4-inch rings (don’t stress about perfection), pull them apart, and toss them into a bowl with the buttermilk and egg. Let them hang out for 20 minutes while you mix your dry stuff: flour, cornstarch, baking powder, salt, paprika, garlic powder, pepper. If you’re frying, heat about 1 1/2 inches of oil to 350°F. If air frying, preheat to 375°F and grab your spray oil.

Now the fun. Shake a handful of onions out of the buttermilk, drip off the extra, then dredge in the flour mix. You can double-dip for extra crunch (buttermilk → flour → quick dunk back in buttermilk → flour again), but a single coat is already crisp city. Fry in small batches 2–3 minutes till golden and lacy; air fry 8–10 minutes, shaking halfway and giving a light spritz of oil. Salt the moment they come off. Try not to eat them all standing at the stove. Try.

Total time: about 35 minutes. Serves 4–6 snack monsters.

✔Ingredient Notes

– Onions: Sweet (Vidalia) = mellow, yellow = classic. Too thick slices go floppy; shoot for 1/4 inch-ish.
– Buttermilk: Tenderizes and helps the coating cling. No buttermilk? Splash 1 tbsp lemon juice or vinegar into 1 cup milk and let it sit 5 minutes.
– Cornstarch: The crunch machine. It lightens the flour and keeps things crispy even after a little cool-down.
– Baking Powder: Gives micro-bubbles for that airy fry-shop texture. Don’t skip unless you like dense.
– Paprika + Garlic Powder: Flavor backbone. Smoked paprika if you want a little campfire vibe.
– Cayenne: Optional, but it’s the tiny kick that makes people go “what is that?!”
– Oil for Frying: Use something with a high smoke point—canola, peanut, or vegetable. Olive oil is not the move here.
– Gluten-Free Swap: Use a 1:1 GF blend and keep the cornstarch. Rice flour also fries up beautifully light.

✔Recipe Steps

1. Slice onions into 1/4-inch rings and separate.
2. Whisk buttermilk and egg; soak onions 20 minutes.
3. Stir flour, cornstarch, baking powder, salt, paprika, garlic powder, pepper, and cayenne.
4. Heat oil to 350°F (or preheat air fryer to 375°F).
5. Dredge onions in the flour mixture, shaking off excess; fry in batches 2–3 minutes until golden (or air fry 8–10 minutes, shaking and spritzing with oil).
6. Drain on a wire rack, salt immediately, and repeat with remaining onions.

What to Serve It With

– Burgers, patty melts, or grilled cheese—pile them right inside.
– Ranch, chipotle mayo, honey mustard, or BBQ sauce.
– Chili, tomato soup, or a big crunchy salad for that salty topping moment.
– Game-day spreads with wings and sliders. They disappear first.

✔Tips & Mistakes

– Don’t overcrowd the pot or basket. Crowding = steam = sad, soggy chips.
– Salt as soon as they come out. That’s when it sticks best.
– Use a wire rack, not paper towels. Racks keep them crisp underneath.
– If the coating falls off, you probably had too much buttermilk clinging on—let the excess drip before dredging.
– Oil dropped below 325°F? Give it a minute to heat back up between batches.

✔Storage Tips

Honestly, these are best hot. If you have leftovers (lol), cool completely and stash in a paper-towel-lined container on the counter for up to a day. Fridge makes them soggy, but the air fryer or oven (375°F for 5–8 minutes) brings the crunch back. And yes, I’ve eaten them cold at 8 a.m. over the sink. Still good. Still no regrets.

✔Variations and Substitutions

– Gluten-free: Swap in a 1:1 GF flour or rice flour; keep the cornstarch as-is.
– Vegan: Use plant milk with 1 tsp lemon juice; replace egg with 2 tbsp aquafaba or skip it.
– Spice blends: Ranch seasoning, Old Bay, Cajun, lemon pepper, or everything bagel seasoning—have fun.
– Tempura-ish: Replace buttermilk/egg with cold seltzer. Super airy, very addictive.
– Baked: 425°F, rack set over a sheet pan, heavy spray of oil, 15–20 minutes flipping once.
– Heat lovers: Add extra cayenne or a pinch of chipotle powder. Or dust with Tajín right after frying.

Frequently Asked Questions

Delish Crispy Onion Ring Chips

Ultra-crispy onion ring chips—thin-sliced onions, seasoned double-dredge, and a quick fry for shatteringly crunchy bites. Perfect for game day, burgers, or snacking.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 large yellow onions
• ▢ 1 cup all-purpose flour
• ▢ 0.5 cup cornstarch
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon kosher salt plus more to season after frying
• ▢ 0.5 teaspoon ground black pepper
• ▢ 1 cup buttermilk
• ▢ 1 teaspoon hot sauce optional
• ▢ 4 cups canola oil for frying

Instructions

Preparation Steps

• Peel onions and slice into thin rings about 0.125-inch thick. Separate the rings and pat dry with paper towels.
• In a large bowl, whisk flour, cornstarch, baking powder, garlic powder, paprika, kosher salt, and black pepper.
• In a separate bowl, whisk buttermilk with hot sauce (if using).
• Dredge onion rings in the dry mix, shaking off excess. Dip into buttermilk, let excess drip, then return to the dry mix and coat thoroughly. Place on a wire rack while you heat the oil.
• Pour oil into a deep pot to at least 2 inches depth and heat to 350°F over medium heat.
• Fry onion ring chips in batches without crowding, 2 to 3 minutes, turning as needed, until deeply golden and crisp.
• Transfer to a paper towel–lined rack and immediately sprinkle with a pinch of kosher salt.
• Serve hot with your favorite dip or alongside burgers and sandwiches.

Notes

For extra crunch, slice onions as thin as possible and keep coated rings on a rack for a few minutes before frying. To keep batches crisp, hold in a 250°F oven while you finish frying.