One or two onions sliced into slightly thick rings, tossed in a bowl with a tablespoon of flour, a teaspoon of paprika, salt and a little cayenne, then drizzled with olive oil and shaken to coat. Spread in the basket and air-fried at 180 °C / 350 °F for 15 minutes with a shake halfway, they come out light, smoky and crunchy on every side. Good with beer, on burgers, or straight from the tray. Serves 2 as a snack.
Instructions
- 1
Peel the onions and slice them into rings a little thicker than you would for frying. One or two onions are enough for a quick snack.
- 2
Put the rings in a bowl with a lid. Add 1 tbsp flour, 1 tsp paprika, salt and a little cayenne.
- 3
Drizzle in a bit of olive oil, close the bowl and shake until every ring is evenly coated.
- 4
Spread the rings in the air fryer basket. Cook at 180 °C / 350 °F for 15 minutes.
15:00 - 5
Shake the basket halfway through so the rings crisp on every side. They are done when the edges are deep golden and dry.
- 6
Serve straight away — with beer, on a burger, or from the tray.
Watch the video
Notes from our kitchen
A single tablespoon of flour is enough for one or two onions: it is a dusting, not a batter, and it dries into a thin shell that browns in the moving air. Slightly thicker rings matter — thin slices burn at the edges before the centre dries out, and thick ones keep a little sweetness inside the crunch. Shaking in a closed bowl coats the rings without breaking them; a spoon tends to tear the thin layers. Keep the basket in a single, loose layer and shake at the halfway point, because rings stacked on each other steam and stay limp. The chips are crunchiest straight from the basket and soften within an hour, so make them when you are ready to eat.
Variations
- Smoky. Swap the paprika for smoked paprika and add a pinch of garlic powder for a barbecue-chip flavour.
- Cheesy. Toss the hot rings with a tablespoon of finely grated Parmesan straight out of the basket; the cheese sticks to the oily coating.
Frequently Asked Questions
Which onions work best?
Ordinary yellow onions. Red onions work too and look darker; sweet onions brown faster, so check them a couple of minutes early.
Why are my onion chips soft?
The basket was overcrowded or the rings were sliced too thin and went limp before drying. Cook in a loose single layer, shake halfway, and give them the full 15 minutes.
Can I make them without oil?
They will dry out rather than crisp and the coating stays pale. A small drizzle is all they need; a few sprays from an oil mister is enough.
How do I store leftovers?
They lose their crunch within an hour, so they are not really for storing. If you must, keep them uncovered at room temperature and refresh in the air fryer for 2–3 minutes at 180 °C / 350 °F.