Cheesy Onion Crisps

These Cheesy Onion Crisps are made with just two simple ingredients; onion slices and shredded cheese baked into crispy, golden bites with irresistibly lacy edges and tender, sweet centers. They're the perfect appetizer, party snack, or low-carb side dish that's as fun to make as it is to eat.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snacks

Cuisine: American

Keyword: baked onions, Cheesy Onion Crisps, crispy onions, How to make crispy onions, Onion crisps, Onion rings

Servings: people

Author: Silvia Dunnirvine

Ingredients

1 large Vidalia sweet onion
8 oz shredded cheese
fresh thyme optional

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Slice the onion into even rounds, about ¼-inch thick.
Place small, evenly spaced mounds of shredded cheese on the prepared baking sheet.
Set one onion round on top of each mound, then sprinkle a little more cheese over the onions, allowing some to fall around the edges.
Bake for about 15 minutes, or until the cheese is bubbling and deeply golden around the edges and the onions are tender.
Remove the baking sheet from the oven and allow the onion crisps to cool for 5 to 8 minutes. The cheese will firm up and become crisp as it cools.
Carefully lift the crisps from the parchment with a thin spatula and serve warm.

Notes

Silvia's Tips

Use onions that are similar in size so they finish cooking at the same time.
Leave a little cheese extending past the onion. Those crispy, lacy edges are the best part.
Don't underbake them. The cheese should be deeply golden, not just melted.
Let them cool for 5–8 minutes before lifting them from the parchment so they crisp up and release cleanly.

Storage

Store leftover cheesy onion crisps in an airtight container in the refrigerator for up to 3 days. The cheese will soften slightly as they chill, but they'll crisp back up when reheated.

Reheating

For the best texture, reheat the onion crisps in a 375°F oven or air fryer for 3 to 5 minutes, or until warmed through and crispy again. Avoid reheating them in the microwave, as the cheese will become soft and chewy rather than crisp.

Freezing

I don't recommend freezing this recipe. The onions release moisture as they thaw, which prevents the cheese from crisping properly after reheating.

Nutrition