Name: The Best Onion Ring Chips for Snacking Anytime
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large onions (white or yellow); 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); 1/2 teaspoon paprika (optional); 3/4 cup cold sparkling water or ice water; Vegetable oil, for frying; Fresh chives or herbs, for garnish (optional); Sour cream or dipping sauce of choice, for serving

Crispy, golden, and incredibly addictive — these Onion Ring Chips are the ultimate snack for any time of day. Whether I’m serving them as a party appetizer, a movie night treat, or a crunchy side dish, they always disappear fast. Made with simple ingredients and packed with flavor, they’re everything I love in a homemade snack. The Best Onion Ring Chips for Snacking Anytime

Why You’ll Love This Recipe

I love how easy it is to make these onion ring chips with just a few pantry staples. They come out perfectly crisp with a light, airy texture and a deliciously savory taste. I can season them any way I like and pair them with my favorite dips — they’re endlessly customizable and way better than store-bought.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large onions (white or yellow)
All-purpose flour
Cornstarch
Baking powder
Salt
Black pepper
Garlic powder (optional)
Paprika (optional)
Cold sparkling water or ice water
Vegetable oil (for frying)
Fresh chives or herbs (for garnish, optional)
Sour cream or dipping sauce of choice (for serving)

Directions

I start by slicing the onions into thin rings and gently separating them.
In a bowl, I whisk together the flour, cornstarch, baking powder, salt, pepper, and any optional spices.
I slowly pour in cold sparkling water while stirring until I get a smooth batter.
I dip each onion ring into the batter, letting the excess drip off.
In a deep pot or fryer, I heat the oil until it reaches 350°F (175°C).
I fry the onion rings in batches until they’re golden and crispy, about 2–3 minutes per batch.
I transfer them to a paper towel–lined plate and sprinkle with a bit more salt while they’re hot.
I serve them with a cool sour cream dip or any sauce I’m craving.

Servings and timing

This recipe makes enough for about 4 servings, depending on how snack-hungry I am. Prep takes around 10 minutes, and cooking takes another 15–20 minutes. I usually have everything done in about 30 minutes.

Variations

I swap the flour for a gluten-free blend to make them gluten-free.
For a spicy twist, I mix cayenne pepper into the batter.
Sometimes I add grated Parmesan after frying for a cheesy flavor.
I use red onions for a slightly sweeter and deeper flavor.
I try different dipping sauces like ranch, chipotle mayo, or honey mustard to mix things up.

Storage/reheating

These are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 5–7 minutes until crisp again. I avoid the microwave since it makes them soggy.

FAQs

What kind of onions work best for onion ring chips?

I usually go for yellow or white onions because they hold up well and have the right balance of sweetness and bite.

Can I make these in an air fryer instead of deep-frying?

Yes, I can air-fry them at 375°F (190°C) for about 10 minutes, flipping halfway through. They won’t be exactly the same but still come out crispy.

How do I keep the onion rings crispy after frying?

I place them on a wire rack instead of paper towels to cool — this helps keep them crunchy all around.

What’s the best oil for frying onion rings?

I use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Conclusion

These Onion Ring Chips are everything I want in a snack — crispy, savory, and incredibly satisfying. They’re easy to make and always a crowd-pleaser. Once I start munching on them, it’s hard to stop! Whether I’m entertaining guests or treating myself, this recipe always hits the spot.