Instructions
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.
Notes
- 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.
