Cheesy Onion Crisps
Ingredients
- 1 medium yellow or red onion very thinly sliced
- 1 cup shredded sharp cheddar cheese or a mix of cheddar and Gruyère
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme or oregano optional
- Pinch of salt and black pepper
Instructions
- Preheat oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- In a medium bowl, toss sliced onions, shredded cheese, flour, thyme (if using), salt, and pepper until evenly coated.
- Arrange small, even piles (about 2–3 inches wide) of the mixture on the baking sheets, leaving space between each pile for spreading.
- Bake for 15–18 minutes, or until cheese is deep golden brown and edges are crispy. Watch closely to prevent burning.
- Cool on the baking sheet for 5–10 minutes to allow crisps to harden, then transfer to a wire rack to finish cooling.
Notes
Crispness matters: Remove crisps only when they are uniformly golden brown and firm. Pale spots may mean they need a few more minutes.
Thin slicing is essential: Paper-thin onion slices cook evenly and crisp at the same rate as the cheese. A mandoline slicer works best for consistent cuts.
Cheese quality: Use sharp, high-quality cheese and avoid pre-shredded varieties with anti-caking agents to ensure the best texture.
Storage: Best eaten fresh, but can be stored in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F (175°C) oven for a few minutes if needed.
Flavor twist: Add chili flakes, smoked paprika, or a pinch of garlic powder for an extra kick.