Onion Ring Chips
If you’ve ever found yourself standing in front of the stove, contemplating if you really want to commit to making traditional onion rings—or maybe just yearning for a snack that’s crunchy but not a full-on deep fry project—hey, welcome to my weekend world. The first time I made onion ring chips, it was honestly because I got sidetracked watching a footy match (Up the Reds!) and sliced them too thin for rings. Talk about a happy accident. And now, these chips make cameo appearances at nearly every family movie night, though be warned: they disappear faster than chips at a kid’s party. My youngest calls them “onion frisbees”—there’s some British wit for you.
Here’s Why I Think You’ll Crave These
I throw these together when I want a snack that feels fancy but takes about as much effort as rooting around for crisps in the cupboard (and at least here you know what’s in them). My partner practically hovers over the pan waiting for the first round—don’t get me started. They’re golden, crunchy, and so good, you’ll end up making a second batch before you know it. If you’ve ever tried making classic onion rings and ended up with clumpy batter or half the breading stuck to your fingers, well—me too. The chip version is just simpler. Somehow less stress, more snack.
What You’ll Need (and What You Could Get Away With)
- 1 large onion (I like sweet onions, but red ones bring more bite. Honestly, any onion works. Even those sad leftover halves.)
- 3/4 cup plain flour (but in a pinch, I’ve mixed in a bit of cornflour when I run out—makes it crispier, actually.)
- 1 tsp salt
- 1/2 tsp black pepper (Gran wanted white pepper—she said it’s ‘posh’—but I’m not picky.)
- 1/2 tsp smoked paprika (optional, but boy does it boost the flavour)
- 1 egg (or, if you’re out, a splash of milk works, just less sticky)
- 1/2 cup cold water—really, just enough to loosen the batter
- Vegetable oil for frying—I use sunflower oil, but honestly, whatever you have on hand is fine. Don’t bother with olive, though, it gets too smoky.
Let’s Get Cooking—Here’s How I Bungle Through
- Peel the onion and slice it into thin rounds—thinner than you’d do for proper rings, but don’t fret if they’re uneven. I never get them perfect.
- Carefully separate all those rounds into individual circles (or weird shapes; honestly, nobody cares about geometry here).
- In a bowl, throw together the flour, salt, pepper, and paprika. Give it a rough mix.
- Crack the egg in a separate bowl, whisk it up, and then pour it into the flour. Add water a little at a time—you’re aiming for a batter that’s like thick double cream (or, you know, just not runny).
- Heat a pan with about an inch of oil. If you’re the thermometer type, 180°C is your target. If not, drop in a little batter; if it sizzles, you’re good.
- Toss the onion slices in the batter. Use your hands, it’s the only way (unless you’re feeling dainty). This is where I taste a bit of batter. Not proud—just honest.
- Drop battered onion slices into the hot oil, a few at a time. Don’t crowd them—they need space to dance around and crisp up. After about 1 minute, flip them with tongs or a fork. They should be golden-brown by then.
- Sling them out onto a paper towel-lined plate as soon as they’re lovely and crisp. Repeat till you run out of onion or patience (I usually hit the patience wall first).
Things I’ve Learned (Usually the Hard Way)
- If you batter too many at once, you end up with clumps. Seriously—slow down.’
- The first batch is never as golden as the rest. The oil gets in the zone after a few goes.
- If the chips look a bit pale, just fry a tad longer—don’t push the heat, or they burn on the outside and taste raw inside.
Variations (Some Winners, Some Epic Misses)
- Once I swapped out the flour for chickpea flour. Different, kind of nutty—worth a try if you’re feeling adventurous.
- We tried rolling them in panko before frying. Messy, but outrageously crunchy (‘like eating autumn leaves,’ my cousin said).
- One regrettable time, I tried baking them. Eh. They came out floppy, like sad shoelaces. Just… fry them.
What You’ll Need (But Don’t Worry If You Don’t Have Everything)
- A sharp knife (but honestly, I’ve used a bread knife before and survived)
- A bowl for mixing, and another for the batter
- Non-stick pan or deep pot (I once used an ancient skillet, and it was fine, more or less.)
- Tongs or slotted spoon—if not, a fork works in a pinch, just don’t burn your mitts!
Storing These (But Odds Are You Won’t Need To!)
Okay, so the official word is they last in an airtight tin for 2 days. But in reality? They barely make it past a few hours in my house. If you must store them, pop them into a paper bag inside a tin to keep them crispish. The fridge makes them a bit rubbery. Not the end of the world, but not ideal.
How I Serve Onion Ring Chips
I pile them into a bowl as a movie snack with a side of mayo (I know, I know—controversial). My uncle dunks them in ketchup, wife swears by garlic aioli. Actually, sometimes I sprinkle grated cheese over hot chips; don’t judge till you’ve tried it.
If I Could Go Back—Lessons I’ve Learned
- Once, I tried to rush by skipping the batter resting time (if you leave it for 5 minutes, it crisps up better). Didn’t love the limp results.
- I tried turning up the heat to ‘speed fry’—big mistake. Charred outside, onion mush inside. Slow and steady wins, apparently.
Your Onion Ring Chips Questions—Answered
- Can I prep these ahead? You can slice and chill your onions early, but only batter right before. Otherwise they go soggy and sad.
- Air fryer—will it work? Yeah… sort of? They just don’t get the same crunch, but it’s less messy. If you do, oil spray helps.
- Can I freeze them? Haven’t tried, honestly—it feels weird to freeze onions once they’re cooked, but maybe?
- Do the onions have to be super thin? Not exactly, just thin enough to crisp up—if they’re thick, they’ll be chewy instead of crunchy. Mind you, some people like that (not me, though).
- What oils are best? I just use sunflower or canola; fancy oils seem wasted. My cousin swears by beef dripping, but that’s a whole other story.
Okay, guess that’s onion ring chips in a (not-so-crunchy) nutshell. If you try them, let me know how your house likes them—or if you end up changing the name altogether. Cheers, mate!
Ingredients
- 2 large yellow onions
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
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1Peel and thinly slice the onions into rings. Separate the rings and pat them dry with a paper towel.
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2Set up three bowls: one with flour seasoned with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with panko breadcrumbs.
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3Dredge each onion ring in the seasoned flour, then dip into the egg, and finally coat with panko breadcrumbs. Set the coated rings aside on a plate.
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4Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the coated onion rings in batches for 2-3 minutes or until golden and crisp.
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5Transfer the fried onion ring chips to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.
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.
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