The Best 2-Ingredient Air Fryer Onion Chips (Easy Keto Snack!)

The easiest, crispiest low-carb snack you’ll ever make.

Hello, hello! Let’s be honest for a second: I am extremely skeptical of most “viral” food hacks. As a food blogger, I’ve seen it all – the good, the bad, and the truly, truly soggy. My biggest pet peeve? Recipes that promise you an ” air fryer onion chips” but deliver a floppy, sad, and damp disappointment.

So, when I first saw the viral onion chip trend, I scrolled right on by. “No way,” I thought. “There’s no way an onion and some cheese can turn into a chip.”

But the algorithm kept showing me. And that 3 PM snack craving kept hitting. You know the one—you want something crunchy, savory, and salty, but you’re trying to stay low-carb. A handful of almonds or a few pork rinds just isn’t going to cut it. My skepticism finally broke, and I pulled out my air fryer, convinced I was about to bust a myth.

I was wrong. I was so, so wrong.

When I pulled that first batch of lacy, golden-brown something from the basket, let it cool for a few minutes, and heard that satisfying snap… friends, it was a game-changer. These 2 ingredient air fryer onion chips are not a gimmick. They’re not a “sort-of-crispy” substitute. They are, hands down, the best, easiest, and most surprising keto-friendly snack I have made in my kitchen all year.

Why This Recipe Actually Works

This isn’t just another food trend; it’s a kitchen miracle that works because of simple food science. Here’s why it’s my new go-to:

• Truly 2 Ingredients: Unlike complicated keto “onion ring” recipes that require almond flour, eggs, and a messy breading station, this is literally just onion and cheese. The seasonings are a bonus, but the magic is in those two core ingredients.
• The Air Fryer is Key: While the original trend was often oven-based, the air fryer is what makes these foolproof. The intense, circulating hot air is a convection powerhouse, driving off the onion’s moisture and crisping the Parmesan cheese in record time.
• Savory, Salty, and Keto: This snack is a keto dream. The Parmesan cheese provides all the salt, fat, and savory umami you crave, while the onion caramelizes and provides a natural, savory sweetness. It’s high-protein, low-carb, and satisfies that “junk food” craving instantly.

The Air Fryer Onion Chips Everyone’s Talking About

This recipe is what I call a “perfect storm” of food trends. It all started when Stella Drivas (of @hungry.happens) posted her original recipe, which has since racked up over 19 million views. It’s one of those trends that just keeps going, and for good reason.

Why did it go so viral? It’s not just about the onion. This recipe hits the four biggest buttons in food right now:

1. It’s a “hack” (just 2 ingredients!).
2. It’s diet-specific (perfect for the massive keto and low-carb audience).
3. It’s visually stunning (that golden, lacy crisp is TikTok gold).
4. It uses the most popular kitchen appliance of the decade: the air fryer.

Part of the love for the air fryer comes from its health benefits. It uses a fraction of the oil of deep-frying, which, as Healthline explains, can help reduce fat, calories, and the formation of potentially harmful compounds. It’s the key to getting that deep-fried texture without the deep-fried consequences, and it’s what makes this recipe so incredibly crispy.

Ingredients You’ll Need

This is the best part—you probably have these in your kitchen right now.

• White Onion: I use white onions for this, but yellow onions work great, too. I find white onions have a sharper, less-sweet flavor that perfectly balances the rich, salty cheese.
• Parmesan Cheese: This is the star. You must use pre-shredded cheese from a bag (or shred your own). Do not use the green-can “grated” powder. That powder has anti-caking agents and will not melt into the lacy, crispy frico we’re after.
• Seasonings (Optional): I love adding garlic powder and smoked paprika. They’re not necessary, but they add a wonderful depth of-flavor.
• Olive Oil (Optional): A very light spritz or brush of olive oil on the onions helps the seasonings stick and encourages a more even caramelization.

My Keys to the Perfect 2-Ingredient Air Fryer Onion Chips

Do not just skip to the recipe! Read these tips. This is the difference between hearing that glorious snap and whimpering over a soggy, cheesy mess. I’ve made the mistakes so you don’t have to.

Your Mandolin is Your Best Friend

I’m serious. If you have a mandolin, use it. The #1 reason this recipe fails is moisture. Onions are about 89% water. If your onion slices are too thick, that moisture will get trapped, steam the cheese from the inside, and prevent anything from crisping up. You’ll be left with a floppy, sad pile.

A mandolin guarantees that every single slice is evenly paper-thin. This means they all cook and crisp at the same rate. Even with my best knife skills, I can’t get the same perfect, wafer-thin consistency that a mandolin provides. Thinner is crispier, period.

The #1 Hack: Parchment Paper in Your Air Fryer

This is the most critical rule. You must line your air fryer basket with parchment paper. This isn’t just for easy cleanup (though that’s a nice bonus). The Parmesan cheese is the chip. You are building the chip on the parchment paper.

The cheese melts into a lacy “frico” (a fancy word for a cheese crisp) and fuses with the onion slices. If you don’t use parchment, all that glorious, expensive Parmesan will melt, drip right through the holes in your air fryer basket, and burn on the bottom. It will create an epic, smoky mess and you will have no chips.

A quick safety note: An air fryer works with a powerful fan. You can’t just throw a loose piece of parchment in there, as it can fly up into the heating element and become a fire hazard. The food must weigh the paper down. I cut a piece that just fits the bottom of my basket and I never preheat the air fryer with the parchment in it alone. You can also buy perforated air fryer parchment liners, which are even better as they help with airflow.

Give Them Space: The “Don’t Overcrowd” Rule

This is the golden rule of air frying, and it’s doubly true for these 2 ingredient air fryer onion chips. You must cook in a single layer and work in batches.

Remember, air fryers work by circulating hot air. If you overcrowd the basket, you block that airflow. Instead of air frying the onions, you end up steaming them in their own moisture. This is another one-way ticket to Sogginess City (population: you, if you don’t listen to this tip). A single, lacy layer is the only way to get a true chip. It’s worth the extra 8 minutes for the second batch, I promise.

The Magic Happens After Cooking (Be Patient!)

This is the final secret, and it’s the one that requires the most patience. When you first pull the chips from the air fryer, they will be hot, bubbly, and slightly flexible. They are not “chips” yet.

This is a critical step: the crisping process finishes as it cools. As that molten-hot Parmesan cheese cools, its structure solidifies and “sets” into a brittle, glass-like chip. If you try to eat them right away, they’ll just be hot, floppy cheese.

You must let them rest on the counter (still on the parchment) for 5 to 10 minutes. Go check your email. Pet your dog. Do anything but touch the chips. When you come back, you’ll be able to pick them up and snap them. This is when the magic actually happens.

Serving Suggestions and Expert Tips

• Serving: Honestly, I stand at the counter and eat them straight off the parchment paper. But for a more civilized approach, they are an incredible snack on their own. They also make an amazing “crouton” to shatter over a Caesar salad or a “crispy” to sprinkle on top of a burger.
• Dips: These chips beg for a dip. The original recipe creator often serves them with tzatziki, which is a great, fresh-tasting option. But I take it up a notch. My absolute favorite pairing is my Quick Chili Crisp Mayo Dip. The creamy, spicy kick of the chili crisp is the perfect complement to the savory, cheesy onion.
• Variations: Have fun with it! Use a blend of Parmesan and Pecorino Romano for an even sharper flavor. You could also add a layer of shredded cheddar for a totally different vibe. Sprinkle with “everything bagel” seasoning before cooking for a flavor explosion.
• Storage & Reheating: If you have leftovers (which I doubt!), store them in an airtight container at room temperature for up to 2 days. Do not refrigerate them. The moisture in the fridge will make them soggy. And never, ever reheat them in the microwave—they will turn into a rubbery, oily mess. To re-crisp, just pop them back in the air fryer at 350 for 1-2 minutes until they sizzle.

More Recipes You’ll Love!

If you loved how this recipe turns a few simple ingredients into a total party-pleaser, you are going to lose your mind over my The Easiest Ever No-Roll Sausage Roll Slab (5-Step Puff Pastry Hack!). It’s another one of my “minimal effort, maximum wow” appetizers that is perfect for a crowd, or just for you (I don’t judge!).

And guess what? That Quick Chili Crisp Mayo Dip I mentioned? It’s just as incredible with those sausage rolls. Make a batch of the dip and serve it with both!

I’m so excited for you to try this one. It’s one of those rare viral recipes that 100% lives up to the hype and has become a permanent staple in my keto snack rotation. You get all the crunch and satisfaction of a “bad-for-you” chip with none of the guilt. It’s a total win.

Please, give these 2-ingredient air fryer onion chips a try! And when you do, come back and leave me a comment. I’d love to hear what you think!