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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.
Course Appetizer
Cuisine Mediterranean-Inspired
Keyword baked onion chips, homemade onion chips, onion chips
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 35 minutes
Servings 6
Calories 241kcal

Equipment

  • Large Baking Stone (or a heavy-gauge, rimmed baking sheet)
  • Parchment paper
  • Mandoline Slicer or a very sharp chef's knife
  • Small mixing bowl
  • Pastry Brush

Ingredients

  • 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

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
  • 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