I still remember the first time I pulled a batch of these out of the oven. My kitchen smelled like a perfect cross between a state fair food truck and a gourmet chip shop—sweet, caramelized onion, toasty breadcrumbs, and that irresistible golden-brown aroma. I’d seen them everywhere online, those impossibly crisp, ring-shaped chips, and I was skeptical. Could baking really achieve that level of crunch? Friends, I am here to tell you: not only can it, but this recipe has now become my absolute go-to for game day, movie nights, or just when I need a savory treat that feels special without the deep-fryer guilt. Making them filled my home with the best kind of anticipation, and biting into that first, shatteringly crisp ring was a pure joy.
Ingredients
- 2 large yellow or sweet onions, sliced into very thin rings (about 1/8-inch thick)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 ½ cups buttermilk (see my tip below!)
- 2 cups panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt, plus more for finishing
- ½ teaspoon black pepper
- Cooking spray or a high-heat oil like avocado oil in a mister
Now, let’s talk ingredients because a few choices here make a huge difference. First, the onions: I’ve tried both sweet Vidalias and standard yellow onions. Sweet onions caramelize beautifully and offer a milder flavor, which I personally prefer. For the buttermilk, it’s non-negotiable for me—its tang tenderizes the onions and helps the coating stick like glue. If you’re in a pinch, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ½ cups of milk and letting it sit for 5 minutes, but real buttermilk is best. And don’t even think about skipping the cornstarch! I’ve tested this recipe with just flour, and the coating was never as crisp and light. The cornstarch is the secret to that incredible, glass-like crunch.(See the next page below to continue…)