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Viral Onion Ring Chips

Viral Onion Ring Chips: Your New Favorite Guilt-Free Snack

These Viral Onion Ring Chips are a low-carb, keto-friendly snack that satisfies cravings with crunchy, cheesy flavor.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Snacks
Calories: 150

Ingredients
  

For the Chips
  • 1 cup Parmesan Cheese freshly grated for best melting and flavor
  • 2 medium Yellow Onions for the best consistency
  • 2 tablespoons Avocado Oil can be swapped with olive oil
For the Seasoning
  • 1 teaspoon Paprika adjust based on preferred heat level
  • 1 teaspoon Coarse Sea Salt can be reduced for lower sodium
  • 1 teaspoon Garlic Powder fresh garlic can be used
  • 1 teaspoon Seasoning Salt can swap with Cajun or Italian spices
  • 1/2 teaspoon Ground Black Pepper adjust to suit taste

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mandolin or knife
  • Brush

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Spread freshly grated Parmesan cheese in a thin, even layer across the parchment-lined baking sheet.
  3. Thinly slice the yellow onions into approximately ⅙ inch rounds and arrange in a single layer on top of the Parmesan.
  4. Brush the onion slices evenly with avocado oil to help them crisp up.
  5. Sprinkle paprika, coarse sea salt, garlic powder, seasoning salt, and ground black pepper over the onion slices.
  6. Bake for 25 to 30 minutes until golden brown and crispy, checking frequently.
  7. Remove from the oven and let cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 5gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 300mgIron: 1mg

Notes

For best results, use freshly grated Parmesan cheese and avoid overcrowding the onions on the baking sheet.

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