Crispy Golden Onion Ring Chips (Print Version)

Ultra-thin onion rings fried to crispy perfection for a golden, chip-like crunch everyone will love.

# 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

# Preparation Steps:

01 - Peel the onions and slice them into very thin rings (about 1/8 inch thick). Carefully separate the rings.
02 - In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper.
03 - In a separate bowl, whisk together the cold sparkling water and egg.
04 - Add the wet mixture to the dry ingredients and whisk until just combined; do not overmix. The batter should be smooth and slightly thick.
05 - Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
06 - Working in batches, dip the onion rings into the batter, allowing excess to drip off, then carefully place them into the hot oil.
07 - Fry for 2–3 minutes per batch, turning once, until golden brown and crisp.
08 - Remove with a slotted spoon and drain on paper towels. Repeat with remaining onion rings. Serve immediately, optionally with your favorite dipping sauce.

# Expert Advice:

01 -
  • The sparkling water creates the lightest, airiest batter you have ever tasted
  • These disappear faster than you can fry them, so make a double batch
02 -
  • Cold sparkling water is absolutely crucial here because warm or still water will not give you the same light, crispy texture
  • Overmixing the batter develops gluten and makes the coating tough, so stop as soon as the ingredients are combined
03 -
  • Work in small batches to prevent the oil temperature from dropping, which leads to greasy, soggy rings
  • Keep the finished rings warm in a 200°F oven while you finish frying the rest of the batch

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