This recipe for onion ring chips started as a simple goal: turn two large pantry onions into something irresistible for a casual weekend snack. I first discovered the particular rhythm of soak, dredge and double coating on a rainy Saturday when I wanted something crunchy to serve with burgers. The result was a stack of onions turned into delicate, crisp chips that tasted like a cross between a classic fairground ring and a crunchy potato chip. My family treats these as a special request item — when I announce I am frying, the room fills with anticipation and everyone hovers near the stove. What makes these onion chips special is the combination of a short buttermilk soak and a two-stage coating that yields an ultra-crisp exterior and a tender, sweet onion center. The buttermilk does two jobs: it slightly tenderizes the onion and creates a sticky surface so the seasoned flour and panko adhere reliably. The seasoning in the dredge gives base flavor, while the panko supplies that airy, shattering crisp. They disappear fast at gatherings and also travel well for a neighborhood potluck when served with a trio of dips.

Ingredients

• 2 large onions, sliced into 1/4-inch rings: Choose sweet or yellow onions for balanced sweetness and structure. Look for firm bulbs without soft spots; the thickness of 1/4 inch keeps the center tender while allowing the coating to crisp. I prefer Vidalia or large yellow storage onions for predictable sweetness.
• 1 cup all-purpose flour: Acts as the initial seasoned dredge. Use a dependable brand like King Arthur or Gold Medal for consistent absorption and texture. Sift if lumpy to ensure even coating.
• Seasonings for dredge: 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper. These spices build the backbone of flavor; smoked paprika can be used for a smokier profile.
• 1 cup buttermilk: The acidic soak that tenderizes and helps coatings adhere. If you do not have cultured buttermilk, make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and let it sit for 5 minutes.
• 2 cups panko breadcrumbs: Japanese-style panko gives a light, shattering crust. Brands like Kikkoman or Ian’s produce consistent flakes. For extra crunch, toast the panko lightly in a dry skillet before using.
• Vegetable oil for frying: Use a neutral oil with a high smoke point such as canola, sunflower or peanut oil. Heat to 350 degrees F and keep the oil depth about 2 inches for even frying; this recipe uses approximately 4 cups of oil in a medium pot.

Instructions

Slice and dry the onions: Peel two large onions and slice them into 1/4-inch rings. Take care to make even slices using a sharp chef’s knife or a mandoline set to 1/4 inch for uniformity. Separate the rings and pat each lightly with paper towels to remove surface moisture; a drier surface improves adhesion during the dredge stage. Work quickly to avoid excessive juice release. Prepare the seasoned dredge: Whisk together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl. Sifting the flour and spices together ensures an even coating. Keep this bowl within reach of your assembly line so you can move efficiently between steps. Buttermilk soak: Place the onion rings into 1 cup buttermilk and let them sit for 5 minutes. This brief soak loosens the layers slightly and helps the dredge cling to irregular edges. If you prefer extra tang, add a teaspoon of Dijon mustard to the buttermilk. First dredge: Shake off excess buttermilk from each ring, then dredge in the seasoned flour so a thin, even layer forms. Tap off any heavy clumps; an even thin layer prevents the coating from becoming gummy. Arrange floured rings on a wire rack to keep air circulation and prevent steam from softening the coating. Panko coating: Dip each floured ring briefly back into the buttermilk, then press firmly into 2 cups panko breadcrumbs, coating both sides. Use slightly firm pressure to help the panko adhere. For extra coverage, press the panko into the ring on the rack so any loose flakes stick before frying. Heat the oil: Heat vegetable oil to 350 degrees F (175 degrees C) in a heavy skillet or Dutch oven to a depth of about 2 inches. Use a reliable candy or fry thermometer to monitor temperature. Keep the heat consistent; if oil is too hot, the panko will brown before the onion inside cooks. Fry in batches: Fry the rings in a single layer for about 2 to 3 minutes per side until golden and crisp. Work in small batches to avoid overcrowding, which drops the oil temperature and leads to soggy crusts. Use a slotted spoon to transfer the rings to a wire rack set over a sheet pan to drain. Season and serve: While still hot, sprinkle the onion chips with a pinch of fine sea salt. Serve immediately with dipping sauces such as chipotle mayo, ranch, or a tangy ketchup. Leftover chips will lose crispness, so eat fresh for best texture.

Storage Tips

To keep quality as high as possible, drain the fried rings well on a wire rack set over a sheet pan so excess oil can drip away; this prevents steam from softening the crust. If you must store leftovers, let them cool completely, then place them in a single layer inside an airtight container with paper towels to absorb moisture. Refrigerate up to 48 hours. To re-crisp, place on a baking sheet in a 375 degrees F oven for 5 to 8 minutes, watching carefully so the panko does not over-brown. Avoid microwaving, which will produce limp results.

Ingredient Substitutions

If you need to adapt, there are many successful swaps. For gluten-free versions, replace all-purpose flour with a gluten-free 1-to-1 flour blend and use gluten-free panko or crushed rice cereal. Swap regular panko for crushed cornflakes for a slightly sweeter crunch. If buttermilk is unavailable, use 1 cup milk with 1 tablespoon lemon juice or vinegar as a quick cultured substitute. For dairy-free adaptations, use plant-based milk thinned with a teaspoon of vinegar for acidity and a dairy-free breadcrumb alternative. These changes will slightly alter texture, so expect modest differences in browning and adhesion.

Serving Suggestions

Serve the onion chips as an appetizer with an assortment of dips: a smoky chipotle mayo, classic ranch, spicy ketchup or a lemony yogurt dip. They complement grilled burgers, fried chicken or a plate of loaded fries. Garnish with chopped chives or smoked salt for a refined finish, and offer wedges of lemon to squeeze over the rings for brightness. For a sharing platter, pair with pickles, coleslaw and a crisp beer or sparkling lemonade.

Seasonal Adaptations

In late summer, use sweet Vidalia onions for a candy-like center; in autumn, closer to storage onions offer more structure and less moisture. For winter entertaining, add warm spices to the dredge like a quarter teaspoon ground cumin or a pinch of cinnamon for a holiday twist. In spring, brighten the batter with fresh herbs folded into the panko, such as thyme or parsley. Adjust frying times slightly for thinner rings or if cooking at altitude to ensure even doneness.

Meal Prep Tips

For batch prep, slice the onions and store them covered in the refrigerator for up to 12 hours to keep them from drying out. Prepare the seasoned flour and panko into labeled bowls and refrigerate; assemble and fry just before serving. If you expect a crowd, pre-dredge and panko-coat the rings, place them on baking sheets single-layered, then flash-freeze for 30 minutes; transfer to a freezer bag. Fry from frozen an extra 30 to 45 seconds per side until golden.

These onion ring chips are an approachable, joyful snack that welcomes improvisation. They are a reminder that a few pantry staples and careful technique can create something that feels special. Make them often, share them freely, and tweak the seasonings until you have your perfect version.