Introduction:
If you’ve seen the Viral Onion Ring Chips trend, you already know the promise: that unstoppable
chip-like crunch of an onion ring, but thinner, crispier, and somehow even more snackable. They’re the kind
of “just one more” bite that turns into an empty plate before you realize it. And the best part? You don’t need a deep fryer
or fancy equipment. With a sharp knife (or mandoline), a few pantry ingredients, and the right technique, you can make
onion ring chips that are golden, crunchy, and loaded with flavor.
These aren’t your classic thick battered onion rings. The “viral” version is all about thin slices that cook quickly and
crisp beautifully. You can bake them for a hands-off method, air fry for speed, or pan-fry for maximum crunch. This guide
covers all three, plus the key steps that separate crispy chips from soggy onion sadness.
Ingredients:
Base ingredients
- 2 large yellow onions (sweet onions also work)
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice, rested 5 minutes)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (extra crisp factor)
- 1 tsp salt (plus more to finish)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional but boosts onion flavor)
- 1/4 tsp black pepper
- Optional: 1/4 tsp cayenne (for heat)
For baking/air frying
- Cooking spray or 2–3 tbsp oil (lightly brushed)
- Parchment paper (for baking)
For pan frying
- Neutral oil (canola/vegetable), about 1/2 inch depth in a skillet
Dipping sauce ideas
- Ranch
- Spicy mayo (mayo + hot sauce)
- Chipotle sauce
- Ketchup
- Garlic aioli
Instructions:
1) Slice the onions thin
- Peel onions and slice into very thin rounds (about 1/8-inch / 3mm).
- Separate into rings. Use larger outer rings for “chips” and smaller rings for extra crunchy bits.
