Description
Transform sweet onions and sharp Pecorino cheese into addictively crisp, savory shards. This one-pan wonder delivers an irresistible crunch with a delightful Mediterranean flair, perfect for guilt-free snacking or as a unique appetizer.
Ingredients
Scale
- ¾ teaspoon sea salt flakes
- 1 teaspoon granulated garlic
- ¾ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 8 ounces 227 g Pecorino Romano cheese, finely grated
- 3 large sweet onions
- 1 ½ tablespoons extra-virgin olive oil
Instructions
- Preheat and Prepare: Position a rack in the center of your oven and preheat to 425°F (220°C). Line your baking stone or sheet with a sheet of parchment paper, ensuring it lies completely flat.
- Create the Spice Blend: In a small mixing bowl, combine the sea salt flakes, granulated garlic, dried oregano, black pepper, and crushed red pepper flakes. Stir until the seasonings are evenly distributed.
- Prepare the Onions: Peel the sweet onions and trim the ends. Using a mandoline on its thinnest setting (about 1/16th inch or 1.5 mm), slice the onions into paper-thin rounds. If using a knife, slice as thinly and uniformly as possible.
- Build the Cheese Foundation: Scatter the grated Pecorino Romano cheese over the prepared parchment paper, creating a solid, even layer that covers the surface from edge to edge.
- Assemble the Layers: Carefully arrange the thin onion slices over the cheese foundation in a single, slightly overlapping layer. Avoid creating any large clumps or double-stacked areas.
- Oil and Season: Gently drizzle or brush the extra-virgin olive oil over the tops of the onion slices. Sprinkle your pre-made spice blend evenly across the entire surface.
- Bake to a Golden Crisp: Transfer the baking stone to the preheated oven. Bake for 12 to 15 minutes, or until the cheese is bubbling and the edges of the onions are a deep golden-brown. The final product should look like a single, cohesive crisp.
- Cool and Set: Remove from the oven and let the sheet cool on the pan for at least 5 minutes. This step is crucial, as the crisps will firm up significantly as they cool. Once set, break the sheet into large, rustic shards for serving.
Notes
Ingredient Swaps: Pecorino Romano gives a sharp, salty bite; Parmesan is a great substitute. For a milder taste, use Vidalia onions instead of standard sweet onions.
Troubleshooting: If crisps are soft after cooling, onion slices were likely too thick. Use a mandoline for paper-thin slices to let moisture evaporate properly during baking.
Nutrition Facts (per serving, 1 of 6)
- Calories: 241
- Total Fat: 14 g
- Saturated Fat: 7 g
- Monounsaturated Fat: 3 g
- Polyunsaturated Fat: 0.4 g
- Cholesterol: 33 mg
- Sodium: 871 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 3 g
- Total Sugars: 6 g
- Net Carbohydrates: 11 g
- Protein: 15 g
- Potassium: 219 mg
Nutrition
- Calories: 241