Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Baked Onion & Pecorino Crisps

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.

  • Total Time35 minutes
  • Yield6 servings 1x

Ingredients

Scale

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Storage: Best enjoyed the same day for maximum crispness. Store leftovers in an airtight container at room temperature for up to 2 days. Refresh in a 350°F (175°C) oven for 2–3 minutes.
  • 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 kcal | Total Fat: 14 g (Saturated Fat: 7 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 0.4 g) | Cholesterol: 33 mg | Sodium: 871 mg | Total Carbs: 14 g (Dietary Fiber: 3 g, Total Sugars: 6 g, Net Carbohydrates: 11 g) | Protein: 15 g | Potassium: 219 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Cuisine: Mediterranean-Inspired

Nutrition

  • Calories: 241

Find it online: https://dailyzests.com/best-baked-onion-chips-with-pecorino/