Onion Ring Chips Recipe: Crispy, Crunchy, and Addictive Snack
Let Me Tell You About These Onion Ring Chips…
If you’ve ever made a snack just for yourself, but ended up with the whole family swarming you (like bees to sweet tea), you’ll get why these onion ring chips are a staple in my kitchen. Honestly, one rainy Saturday I was itching for something salty and crispy—my chips stash was empty, so, onions it was. Turns out, tossing together a few battered onion slices and frying them up is more than just a last-ditch snack; it’s a full-blown obsession in this house. There’s something magic about nabbing one hot off the tray (sometimes I swear they’re calling my name), even if I burn my tongue—worth it every time.
Why I Always Come Back to This Recipe
I make these onion ring chips when there’s a movie night, board game night, or just a plain old Wednesday. My family loses their collective minds over the crispy bits—I can’t even leave these unattended for a second. And when I’m feeling lazy? Sometimes I skip the double coating. Sure, the chips are a little less crispy, but nobody seems to mind (except maybe my sister; she’s a texture snob). I used to have a heck of a time getting the batter just right, but after one batch that looked more like sad spaghetti than chips, I figured out some tricks I’ll share. (On second thought, you honestly can’t go too wrong, unless you really rush it!)
Here’s What You’ll Need (No Fussy Stuff)
- 2-3 medium onions (Yellow is classic, but I’ve used red onions too and they’re a bit sweeter—totally works!)
- 1 cup all-purpose flour (Sometimes I swap in half rice flour if I have it – makes ‘em extra crunchy)
- 1/2 cup cornstarch (My gran always used potato starch though, so go wild)
- 1 cup cold sparkling water (Normal water is fine if that’s what you have. No one cries because of still water, right?)
- 1 large egg
- 1.5 teaspoons salt (plus extra—obviously—to sprinkle after frying. Or don’t, if you’re being good)
- 1 teaspoon paprika (I sometimes mix in cayenne if my brother’s coming over. He likes things nuclear.)
- 1/2 teaspoon black pepper
- Oil for frying—anything neutral works. I use peanut oil if I’m feeling fancy, but was raised on good ol’ canola.
Optional but excellent: garlic powder, a pinch of dried oregano, or even a dash of hot sauce in the batter if you swing that way.
How I Make Onion Ring Chips (with a Few Detours)
- Peel and slice your onions into thin rounds—no need to measure, just aim for something that looks chip-ish (a bit thicker than a coin, thinner than a breadstick?). Pop out the rings and separate them. I munch on the tiny centers while I work.
- Whisk up the dry stuff: flour, cornstarch, salt, pepper, paprika (and whatever wild spices you want to throw in here). If your flour lumps, I just smush them with my fingers.
- Add the egg and sparkling water, mixing until you’ve got something the thickness of pancake batter…maybe a little runnier. Don’t overthink it; a lumpy batter somehow makes a better chip. (No idea why).
- Dunk each onion ring in the batter and give it a little shake—if it’s dripping like a faucet, let some drip off. This is the point where the cat usually tries to jump on the counter. Shoo feline, save the snacks!
- Heat about 2 inches of oil in a heavy pan. Aim for 180°C but realistically, I just wait until a bit of batter sizzles when it hits the oil. Fry the rings in batches so you don’t overcrowd (makes ‘em soggy otherwise)—just a couple minutes per side. They’ll go golden and crispy (they always look pale for ages then suddenly brown, so watch close).
- Drain on paper towels or a metal rack. Sprinkle with more salt right away. At this point, I try (and fail) not to eat two or three, purely for ‘quality control’.
Notes from the Battlefield (Or, What Actually Happens in My Kitchen)
- If your batter is too thick, globs just fall off in the oil. Add a splash more water next time, or just muddle through—nobody notices after the first bite.
- Cornstarch gives a crispier shell. The first time I skipped it, the chips were a bit limp, like Sunday socks.
- Onions too sharp? I sometimes soak them in cold water for half an hour—don’t ask me why, but it takes the edge off.
Things I’ve Tried (Not All Winners)
- Parmesan in the batter: Oh yes, do it. Adds major flavor, but can brown fast–don’t let your attention wander.
- Beer instead of sparkling water: Makes a richer chip, but honestly my kids prefer the lighter version. Go figure.
- Baking instead of frying: Sorry, but they just end up sort of limp and weird, even if you use all the fancy tricks. If you’re curious, Cookie and Kate has a baked onion ring that’s okay, but for chips, frying’s king in my book.
Equipment (and My Workarounds)
- Deep, heavy pan or Dutch oven. Could you use a wok? Probably, though I haven’t tried!
- Slotted spoon or spider. But honestly, tongs work just fine—just be quick about it.
- Mixing bowls of any shape. I use the one without a chip, but if you’ve got chipped bowls, join the club.
How I Store These (If They Last)
These onion ring chips are best—the absolute best—fresh out of the oil. If you need to keep them, put in a paper towel-lined container with the lid askew. They soften after a while, but a few mins in a hot oven helps. Though, realistically, in my house it never lasts more than a day. No lie.
How We Serve (And How I Like Mine)
I dump them in a big bowl, squeeze a bit of lemon on top, and let folks dig in. Some nights, I’ll mix up homemade ranch dressing for dipping (ranch and onion: a match made in snacking heaven). My brother swears by hot sauce. Me? I sort of graze on them straight while standing at the stove—old habits die hard.
Live and Learn: My Hard-Won Pro Tips
- Don’t crowd the pan—super important. I once tried frying the whole lot at once, and all I got was a mushy mess (I sulked for hours).
- Actually, I find it works better if I let the battered onions rest for a minute before frying—less splatter.
- I used to rush and pile them up before draining; now, I give them breathing room on a rack. Much crispier!
FAQs: Real Questions I’ve Gotten (or Asked Myself)
- Can I make these gluten-free? Oh sure, just swap in a gluten-free flour blend and double up on the cornstarch. I’ve done it, it’s great, nobody ever noticed (or, at least, nobody told me…)
- Can I use shallots or spring onions? Yup, but shallots make tiny chips—you’ll either love them or lose half of ‘em to the fryer. Spring onions go a bit wilt-y (but sometimes I use them anyway when the crisper is bare).
- Do I have to use sparkling water? Nope. But it does make the crunch a little airier. Club soda, beer, or just tap water in a pinch—it’s all fair game.
- Can I prep these ahead? Sort of. Batter gets weird if you make it too early, but you can slice your onions in the morning, stick ‘em in the fridge, then fry fresh at snack time.
- Do they taste good cold? Well, my kid eats them cold out of the fridge. Me? I think they’re better the next day, crisped up under the broiler for a couple mins.
Bit of a tangent, but if you’re serious about learning more kitchen wizardry, this deep frying guide from Serious Eats is gold (helped me stop burning everything to a crisp). Anyway, that’s onion ring chips, my way. Go ahead, give it a try—and if you discover something new, let me know. I’m always keen to use someone else’s bright idea. Now, anyone for seconds?
Ingredients
- 2 large yellow onions
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup cold sparkling water
- Vegetable oil for frying
Instructions
-
1Peel the onions and slice them very thinly into rings, then separate the rings.
-
2In a large bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper.
-
3Pour the cold sparkling water into the dry ingredients and mix until a smooth batter forms.
-
4Dip the onion rings into the batter, making sure each ring is well coated.
-
5Heat vegetable oil in a deep pan over medium-high heat to 350°F (175°C).
-
6Fry the coated onion rings in batches until golden and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
