Golden Crunchy Onion Crisps (Printable)

Golden, crispy onion crisps add crunch to burgers, salads, casseroles, or can be enjoyed alone.

# What You Need:

→ Vegetables

01 - 2 large yellow onions, thinly sliced

→ Coating

02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon paprika (optional)

→ Frying

07 - 2 cups vegetable oil for frying

# How To Cook:

01 - Separate the thinly sliced onions into individual rings and place them in a large mixing bowl.
02 - Combine all-purpose flour, cornstarch, salt, black pepper, and paprika in a separate bowl and mix thoroughly.
03 - Toss the onion rings in the flour mixture ensuring they are fully coated, then shake off any excess flour.
04 - Heat the vegetable oil in a deep pan or skillet to 350°F (175°C) over medium-high heat.
05 - Fry the coated onion rings in batches for 2 to 3 minutes until they turn golden and crispy, avoiding overcrowding.
06 - Remove the fried onions with a slotted spoon and drain on paper towels to remove excess oil.
07 - Serve immediately for optimal crispness or allow to cool for enhanced texture. Store cooled crisps in an airtight container for up to 2 days.

# Expert Tips:

01 -
  • They add an irresistible crunch to anything from salads to burgers in just 25 minutes.
  • Once you taste the difference between homemade and store-bought, you'll never go back to those sad, stale versions.
  • The recipe is forgiving enough that even a first-time fryer walks away with golden, crispy results.
02 -
  • If your onions look pale or limp instead of golden and crispy, your oil temperature was too low—this is the number one reason home frying disappoints.
  • Overcrowding the pan is tempting but it drops the oil temperature and makes them greasy; small, patient batches beat rushing it every time.
  • These are best enjoyed within a few hours of frying, though they'll keep in an airtight container for two days if you absolutely must plan ahead.
03 -
  • Keep your oil at 350°F using a thermometer; temperature is everything in frying, and it's worth getting right.
  • Let your coated onions sit for five minutes before frying so the coating adheres better and crisps up golden instead of pale.

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