So... Onion Rings, but Like, in Chip Form? Tell Me More!
Honestly, I never thought I’d be the person raving about something called “Viral Onion Ring Chips”—I’m usually a plain ol’ potato chip gal at heart. That said, the first time I tried these, I was standing in my kitchen, eating basically the entire batch right off the paper towel (don’t judge—hot fried snacks have a direct line to my soul). There’s this odd comfort in cracking into a thin, golden ring, even if you’ve just slightly mangled the coating (which happens, and nobody cares). And boy, do these get snarfed up fast at my place—especially by anyone who happens to wander through the kitchen. Last year my nephew called them 'onion halos'—which is pretty sweet, although my brother-in-law ate so many he looked like he'd sprouted a whole onion crown.
Why You'll Love This Snack (Trust Me!)
I tend to make these whenever we have people over and I need a snack that at least seems fancy, but isn’t. My sister is obsessed; she’s the one who sent me the viral TikTok video ages ago—now I have to double the batch if she’s around. (P.S.: Sometimes I make a few as a midnight snack for myself and call it “menu testing”—it sounds fancier than late-night munching, right?) My family goes bananas for these because, well, who doesn’t love things that are crispy on purpose? I used to have trouble getting the batter to stick; honestly, it drove me spare. Actually, dipping the rings twice was my accidental eureka moment. So, get ready to enjoy onion rings that are like chips—or chips that are like onion rings? You pick.
What You'll Need (But There's Wiggle Room!)
- 2 large yellow onions (I've used red onions in a pinch—they're a bit sweeter, which honestly is lovely with a sharp dip)
- 1 cup plain flour (or you could use self-raising if it’s what you’ve got, but skip the baking powder then)
- ¾ cup cornstarch (I swap in rice flour sometimes for extra crunch, especially if I find some lurking in the back of the cupboard)
- 1 teaspoon baking powder (skip if using self-raising flour)
- Big pinch of salt (my grandma always insisted on kosher salt, but I think plain or even flaky salt works fine)
- Cracked black pepper, to taste
- 1 cup buttermilk (or milk + a squeeze of lemon works if you run out—been there!)
- 1 egg (if you forget, like I did once, just leave it out—it still kind of works!)
- 1½ cups panko breadcrumbs (use regular, but you’ll lose some crunch—panko’s got that good crunchiness)
- Oil, for frying (I usually grab sunflower or canola, but use whatever doesn’t smoke up your kitchen)
- OPTIONAL: A little paprika, garlic powder, or even cayenne for extra va-va-voom
How I Make These (With Honest Play-by-Play)
- First things first: Peel and slice your onions into thick-ish rings—like, a pinky finger’s width if you will. I usually go a bit chunky so they hold up, and I snack on the odd escapee middle as I work (nobody’s perfect).
- Set up your dipping station. Mix flour, cornstarch, salt, pepper, and whatever spices you fancy in a shallow bowl. In another, whisk buttermilk and egg together gently—don’t splash it all over the counter like I do every second time. Panko breadcrumbs get their own bowl. (It gets a bit assembly-line, but roll with it.)
- Now dip: Dust your onion rings in the flour mix first (shaking off extra), then dip into the buttermilk/egg. Back into the flour for a second coating. Yes, double-dip! It’s allowed here. Then, straight into the panko, pressing a bit so crumbs stay put. This is where I get messy hands and wish I had kitchen elves—just wash up in-between if you care about tidy fingers.
- Fry time: Heat oil in a deep-ish pan (I tell myself it’s about 170°C, but if you drop in a breadcrumb and it sizzles, you’re probably there). Fry rings in batches so you don’t crowd them; 2–3 minutes until golden and shatteringly crisp. I use chopsticks for flipping, but honestly, tongs are fine too. Drain on a paper-towel throne as you go.
- Taste test: This is obligatory. Grab the first ring brave enough to cool down a bit—chef’s perk. Sprinkle with a pinch of salt while hot. Try not to eat ‘em all before serving, but no shame if you do.
Notes (AKA Stuff I Figured Out the Hard Way)
- The trick is in the double-dip. I used to skip it, but then everything went gloopy, and I wondered why my crumbs were falling off like they didn’t pay rent. So yeah, two dips are better than one.
- If the batter feels a bit too runny, add a sprinkle more cornstarch (not flour). For some weird reason, it makes the crunch level go up a notch.
- If you try to fry too many rings at once, the oil temp plummets and you get soggy sadness. Ask me how I know.
Variations: Stuff I’ve Tried (Some Good, One Less So)
- Tried a version with crushed potato chips in the panko once—kinda wild, kinda delicious, but also super salty. Maybe that’s your thing?
- I’ve swapped the onion rings for thick slices of shallot (weirdly gourmet—goes great with aioli).
- Tried a gluten-free one with all rice flour and GF panko—came out a little bit chewy, honestly, but still pretty moreish.
- I once used coconut flour as a joke for my cousin. It sort of backfired—tasted oddly sweet and didn’t crisp right, but hey, you don’t know until you try!
What You’ll Need, But Don’t Stress If You’re Missing Stuff
- Big sharp knife (or a mandoline, but if you don’t have one, just slice by hand—it’s not surgical precision we’re after... unless you’re a surgeon, in which case, wow, what a hobby!)
- A few wide shallow bowls (sometimes I use big Tupperware lids, to be honest, when every bowl is dirty)
- Slotted spoon, tongs, or even chopsticks for flipping rings in a hot oil bath
- Heavy frying pan or Dutch oven—or any sturdy pan, don’t let anyone tell you it must be fancy
- Thermometer if you’re fussy, but honestly, I just use the sizzling breadcrumb trick
Will They Keep? (Haha, Not in My House)
If, and this is a big if, there are leftovers, pop them in an airtight box and keep them on the counter for a day, max. They lose crunch in the fridge (tried that, didn’t love it). You can re-crisp them in the oven at 180°C for about 7 minutes. But seriously, in my house, even the sneaky dog eyes up the last one!
What to Serve With Onion Ring Chips (My Take)
They’re best hot, thrown in a big bowl for sharing. My husband likes them with tangy ranch, but I’m all about sriracha mayo or ketchup (sometimes both, shh). I once brought a plate to a cricket picnic—people acted like I’d invented the genre. If you want a fancy dip, this smoky cocktail sauce is rather brill. Or try homemade ranch—never met an onion ring it didn’t love.
Hard-Won Tips (Learned the Stubborn Way)
- I once rushed the coating step to save time—it looked okay, but the crumb fell off like confetti. Slow down, squish the panko on, and it’ll reward you.
- If it looks a bit patchy before frying, don’t panic; often it sorts itself out as soon as it hits the heat.
- On second thought, beware of using very thin rings—they break up and go limp, which isn’t the vibe.
FAQ – Answering Real Life Onion Ring Chip Questions
- Q: Can I bake these instead of fry?
Sort of. They’ll get crisp-ish if you spritz them with oil and bake at 220°C. But honestly, fried wins. Sometimes I do half-and-half when running low on oil. - Q: How do I get the coating to really stick?
Pat your onion dry before dipping, and don’t skimp on the double dip—that’s made all the difference for me. - Q: Could I use an air fryer?
Yeah! Actually, I find it works better if you do smaller batches and spray lightly with oil; 200°C, 8–10 mins, flip halfway. Don’t heap them up though or you’ll lose the crunch magic. - Q: My chips taste a bit greasy, what gives?
Probably your oil isn’t hot enough, or maybe you crowd the pan. Trust me, done it a dozen times. Give them room and drain well. - Q: Are these vegan?
Well, not as written (there’s egg and buttermilk), but I’m told oat milk and a touch of ground flaxseed works in a pinch—though I haven’t tried that combo, so take it with a grain of salt.
Oh, and last thing—if you ever find yourself with leftover panko, try making crispy tofu with it. Totally different vibe, but hey, variety keeps life tasty, yeah?
Ingredients
- 2 large yellow onions
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
-
1Peel and slice the onions into thin rings, then separate the rings and pat dry with paper towels.
-
2In a bowl, whisk together flour, cornmeal, garlic powder, paprika, salt, and black pepper.
-
3Pour buttermilk into a separate bowl. Dip each onion ring into the buttermilk, then dredge in the flour mixture, ensuring a full coating.
-
4Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the onion rings in batches until golden and crispy, about 2-3 minutes per side.
-
5Remove onion ring chips and drain on paper towels. Serve hot 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.
Did you make this recipe?
Please consider Pinning it!!