Ingredients
Equipment
Method
- Slice the onions as thin as possible using a mandoline or sharp knife; uniform slices ensure even frying and crispiness.
- Pour the vegetable oil into a large frying pan or deep skillet and heat over medium-high heat until shimmering. A few drops of water sizzle upon contact, indicating it’s ready.
- Carefully add the sliced onions into the hot oil in a single layer, avoiding overcrowding; fry in batches if necessary.
- Fry the onions, stirring occasionally, until they turn golden brown and crispy, about 5 to 8 minutes. The onions will bubble and emit a savory aroma as they cook.
- Use a slotted spoon or spider to transfer the crispy onions onto a paper towel-lined plate, draining excess oil.
- Immediately sprinkle with salt while the onions are still hot to enhance flavor and help them stick to their crispy exterior.
- Allow the onion chips to cool slightly for a couple of minutes so they become extra crispy and easy to handle.
- Repeat frying the remaining batches, ensuring the oil remains hot and maintaining a consistent color and texture for each batch.
- Once cooled, serve these crunchy caramelized onion chips as a snack, garnish, or flavorful topping to elevate any dish.
Notes
For extra flavor, sprinkle a dash of smoked paprika or cayenne pepper before serving. Keep the chips stored in an airtight container for up to 2 days to retain their crispness.