Cheesy Onion Crisps

Use a super sharp knife or mandoline to slice the onions very thin and evenly. This helps them get lacy and crisp.
Grate cheese from a block instead of using pre-shredded for ultimate melting.
Keep an eye on them towards the end of baking – they can go from perfect to burnt quickly!
Let the baked crisps cool for a few minutes before removing so they have time to firm up.
Double the batch because these will go fast! They’re easy to make more.
Switch up the seasonings with cajun seasoning, Italian, taco, or other blends you like.

Preheat oven to 375°F. Line two baking sheets with parchment paper and grease lightly.
Slice the onions into very thin rounds, about 1/4-inch thick (you’ll need 16 slices total).
Arrange 8 small piles of shredded cheddar cheese on each baking sheet, spacing a few inches apart.
Place one onion round on top of each pile of cheese. Sprinkle evenly with ranch seasoning.
Bake for 11-13 minutes, watching closely towards the end so they don’t burn. They’re ready when crispy and lightly browned.
Let cool for 5-7 minutes before removing crisps from baking sheets.
Serve warm with ranch or marinara sauce for dipping.

Use a very sharp knife or mandoline to slice onions evenly and thinly for optimal crispiness.
Watch closely while baking – crisps can go from golden to burnt quickly.
Let cool for 5 mins before removing from sheets to allow crisps to fully firm up.
Change up the seasoning with cajun, taco seasoning, Italian, or other desired blends.
Crisps will stay fresh for up to 5 days stored at room temp in an airtight container.
Reheat at 400°F for 2-3 minutes until hot and crispy.