Crispy Parmesan Onion Chips: Low-Carb & Keto-Friendly

Ingredients Checklist (Tap as You Prep)

• 2 large sweet Vidalia or yellow onions, sliced paper-thin (⅛-inch) on a mandoline
• 1 ½ cups finely grated aged Parmigiano-Reggiano cheese (grated fresh, not canned shaker)
• 1 tablespoon avocado oil spray
• 1 teaspoon smoked paprika + 1 teaspoon garlic powder
• ½ teaspoon dried Italian oregano + ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper or crushed red chili flakes
• ½ teaspoon freshly cracked black pepper + ¼ teaspoon flaky sea salt
• Dipping Sauce: ½ cup whipped cottage cheese or spicy garlic ranch

Step-by-Step Cooking Instructions

1. Line & Blanket with Parmesan: Preheat your oven to 400°F (200°C) and line a large rimmed half-sheet pan with unbleached parchment paper. Spread ¾ cup of the finely grated Parmigiano-Reggiano in an even, edge-to-edge lace layer across the parchment.
2. Slice Paper-Thin on a Mandoline: Slice the peeled onions into uniform ⅛-inch rounds so every ring dehydrates and crisps at the exact same speed.
3. Layer & Season Boldly: Arrange the thin onion rings in a single overlapping layer directly on top of the Parmesan bed, mist lightly with avocado oil spray, and dust with smoked paprika, garlic powder, oregano, and black pepper.
4. Top with Remaining Cheese & Bake: Scatter the remaining ¾ cup Parmesan over the onions and bake for 14–17 minutes until the cheese melts into a bubbling, deep golden-brown frico crust.
5. Cool 5 Minutes for Shattering Crunch: Slide the parchment onto a cooling rack for 5 full minutes—the molten Parmesan hardens as it cools—then snap into shatteringly crisp keto onion chips.