Crispy Baked Smoked Paprika Onion 'Ring' Chips

Instructions

1. 1Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper.
2. 2Peel the onions and slice them very thinly, about 1/16-inch thick, using a mandoline slicer for best results or a very sharp knife. Gently separate the rings.
3. 3In a large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper (if using).
4. 4Add the separated onion rings to the dry mixture. Toss gently with your hands until all the onion pieces are evenly and lightly coated.
5. 5Arrange the coated onion rings in a single layer on the prepared baking sheets, ensuring they don't overlap too much. You may need to bake in batches if your baking sheets are not large enough.
6. 6Lightly spray the tops of the onion rings with olive oil cooking spray.
7. 7Bake for 30-40 minutes, flipping the onion rings halfway through, until they are golden brown, dry, and very crispy. Keep a close eye on them during the last 10 minutes, as they can burn quickly.
8. 8Remove from the oven and let cool completely on the baking sheets. They will continue to crisp up as they cool. Serve immediately or store in an airtight container for up to 3 days.

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