Onion Ring Chips

[The Ring Became a Chip Remix]

Crispy, golden, and impossibly thin. Sweet onions sliced paper-thin, coated in almond flour and panko, then baked until they shatter like chips. This is the onion ring that forgot it was supposed to be thick and heavy—and became something better.

Ingredients

2 large sweet onions (Vidalia or Walla Walla preferred)
2 large eggs, beaten
1/2 cup (56g) almond flour
1 cup (60g) panko breadcrumbs
1/4 cup (25g) grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Avocado oil spray
Flaky sea salt for finishing

Steps

Prep:

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper. Slice onions into very thin rounds (about 1/8 inch thick) using a mandoline or sharp knife. Separate into individual rings.

Set Up Stations:

Set up three shallow bowls: Bowl 1 with almond flour, Bowl 2 with beaten eggs, Bowl 3 with panko, Parmesan, garlic powder, paprika, salt, and pepper mixed together.

Coat:

Working with a few rings at a time, dredge in almond flour, dip in beaten egg, then press into panko mixture to coat completely. Place coated rings on prepared baking sheets in a single layer without touching. The thinner the onion, the crispier the chip.

Bake:

Spray coated onion rings generously with avocado oil spray. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. The edges should be deeply browned and the coating should crunch when tapped.

Serve:

Remove from oven and immediately sprinkle with flaky sea salt. Serve hot with your favorite dipping sauce. These are best eaten within 30 minutes while still crackling-crisp.

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Make it Good For The Gut

Onions provide prebiotic fiber: Contains inulin that feeds beneficial gut bacteria and supports digestive health. Almond flour adds magnesium: Supports gut motility and reduces inflammation. Serve with probiotic dip: Pair with Greek yogurt-based ranch or garlic aioli for probiotic boost.

Remix Options

Spicy Version: Add 1 teaspoon cayenne pepper to the panko mixture for heat. Everything Seasoning: Replace spices with 2 tablespoons everything bagel seasoning. Coconut Coating: Replace panko with unsweetened shredded coconut for tropical crunch. Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, spraying with oil halfway through. Ranch Seasoning: Add 2 tablespoons ranch seasoning mix to panko mixture. Parmesan Herb: Double the Parmesan and add 2 tablespoons dried Italian herbs. Sweet & Spicy: Drizzle with hot honey after baking for sweet heat.

Good To Know

Your Swaps Executed: This recipe swaps deep frying for baking with panko (dramatically less oil, still crispy!) and all-purpose flour for almond flour (grain-free, adds nutrients). The ring became a chip—and it’s better this way. Slice Them Thin: The thinner you slice the onions, the crispier they get. A mandoline makes this effortless and ensures even thickness. Thick rings stay soft and floppy—not chip-like. Sweet Onions Matter: Vidalia, Walla Walla, or Maui onions are naturally sweet and mild, perfect for thin slicing. Yellow onions work but are sharper. Avoid red onions—they’re too strong. Oil Spray is Essential: The spray creates the crispy coating without deep frying. Don’t skip it or the coating stays pale and soft. Spray generously before and after flipping. Don’t Overlap: Rings must have space around them for air circulation. Crowding creates steam that makes them soggy instead of crispy. Use two pans if needed. Texture Timing: These are crispest right out of the oven. They soften as they cool but are still delicious—just more chip-like than cracker-like. Dipping Sauce Pairing: Serve with Greek yogurt ranch, garlic aioli, sriracha mayo, or comeback sauce. The creamy dips contrast perfectly with the crispy chips.