Crispy Golden Onion Ring Chips (Printable Version)
Ultra-thin onion rings sliced and fried to create crunchy, golden chips perfect for snacking and dipping.
# What You Need:
→ Vegetables
01 - 2 large yellow onions
→ Breading
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Wet Ingredients
09 - 3/4 cup cold sparkling water
10 - 1 large egg
→ Frying
11 - Vegetable oil for deep frying
# How to Make It:
01 - Peel the onions and slice them into very thin rings, approximately 1/8 inch thick. Carefully separate all rings and discard any loose skin or very small center pieces.
02 - In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Whisk thoroughly to ensure even distribution of all seasonings.
03 - In a separate bowl, whisk together the cold sparkling water and egg until fully incorporated. The sparkling water helps create a lighter, crispier batter.
04 - Pour the wet mixture into the dry ingredients and whisk until just combined. Avoid overmixing; the batter should be smooth and slightly thick with some small lumps remaining.
05 - Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F. Maintain this temperature throughout cooking for optimal crispiness.
06 - Working in batches to avoid overcrowding, dip the onion rings into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry for 2 to 3 minutes, turning once, until golden brown and crisp.
07 - Remove the onion rings with a slotted spoon and drain on paper towels. Repeat with remaining onion rings. Serve immediately while hot and crispy, with your choice of dipping sauce.
# Expert Advice:
01 -
- The sparkling water creates the lightest, airiest batter youve ever tasted
- These disappear faster than you can fry them, so consider making a double batch
02 -
- Do not overcrowd the pot or the oil temperature will drop and you will end up with soggy, greasy rings instead of crispy chips
- Letting the batter rest for 10 minutes before dipping actually makes it cling better to the onions
03 -
- Use a mandoline if you have one for perfectly even rings that fry at the same rate
- Double-dipping the onions in flour before the batter creates an extra-crispy shell that is restaurant-quality