Viral Onion Ring Chips: Thin, Crispy, Addictive Crunch You Can Make at Home

1. In a separate bowl, whisk flour, cornstarch, salt, paprika, garlic powder, onion powder, pepper, and cayenne (optional).

4) Coat the rings

1. Lift onion rings from buttermilk, letting excess drip off.
2. Toss in the flour-cornstarch mix until well coated.
3. Shake off excess coating (too much coating can turn gummy).

5) Cook (choose your method)

Method A: Oven-Baked (easy + hands-off)

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment and lightly spray with oil.
3. Arrange rings in a single layer (no overlapping for crispiness).
4. Spray tops lightly with oil.
5. Bake 12–18 minutes, flipping halfway, until deeply golden and crisp.
6. Finish with a pinch of salt immediately.

Method B: Air Fryer (fast + super crisp)

1. Preheat air fryer to 380°F (193°C).
2. Spray basket lightly with oil.
3. Cook in a single layer (work in batches).
4. Air fry 7–10 minutes, shaking/flipping halfway, until crisp and golden.
5. Salt immediately and serve hot.

Method C: Pan Fry (maximum crunch)

1. Heat 1/2 inch oil in a skillet to 350°F (175°C).
2. Fry rings in batches 1–2 minutes per side until golden.
3. Drain on a wire rack or paper towels.
4. Salt while hot.

Serving and Storage:

These onion ring chips are best served immediately while they’re hot and ultra-crispy. Pair them with your favorite dipping
sauce and serve as a snack, burger side, or party appetizer.

• Best serving: right after cooking (peak crisp).
• Short storage: if needed, store at room temp 2–4 hours on a paper towel-lined plate (not airtight).
• Re-crisp: air fryer 350°F (175°C) for 2–4 minutes or oven 400°F (200°C) for 5–7 minutes.
• Refrigeration note: fridge softens them; reheat to restore crunch.

Tips:

• Thin slices = chips: the thinner the onion, the crispier the result.
• No overlap: overlapping traps steam and makes rings soft.
• Use cornstarch: it’s the easiest way to get that light, shattering crunch.
• Oil matters for baking: a light spray helps browning and crisp texture.
• Salt at the end: salting too early can draw moisture and reduce crispness.

Variations:

• Parmesan onion chips: add 1/3 cup grated Parmesan to the coating mix.
• Ranch-style: add 1 tbsp ranch seasoning to the flour mix.
• Spicy taco: add taco seasoning + pinch of cayenne.
• Gluten-free: use a 1:1 gluten-free flour blend (keep cornstarch).
• Extra-crunch panko: dredge in flour mix, dip back into buttermilk, then coat in panko crumbs.

Tips:

• Make a chip tray: serve with 2–3 dips (ranch, spicy mayo, ketchup) for party vibes.
• Burger topper: use as a crunchy topping for burgers or sandwiches.
• Salad crunch: sprinkle on salads like croutons (best added right before eating).
• Batch cooking: keep cooked chips warm on a rack in a low oven (200°F / 95°C) until serving.

Conclusion:

Viral Onion Ring Chips are the ultimate crunchy snack: thin, golden onion rings with a crisp, seasoned coating that tastes
like the best part of an onion ring—turned into a chip. Bake them, air fry them, or pan fry them depending on your mood,
and don’t forget the dipping sauce. Make them once, and you’ll understand why this trend refuses to disappear.

FAQ:

Why aren’t my onion ring chips crispy?

The most common reasons are thick slices, overcrowding/overlapping, not enough oil when baking, or not cooking long enough to
drive off moisture. Thin slices and single-layer cooking solve most issues.

Can I make these ahead of time?

They’re best fresh, but you can re-crisp in the oven or air fryer right before serving.

What onions work best?

Yellow onions are classic. Sweet onions make a milder, sweeter chip. Red onions work too but can be sharper.

Do I have to use buttermilk?

No. Regular milk works, and adding a little vinegar or lemon juice gives a similar tang and helps the coating stick.

Which cooking method is best?

Pan fry is crispiest, air fryer is the best crisp-to-easy ratio, and baking
is the most hands-off for a big batch.