Cheddar Cheese and Onion Crisps
These Cheddar Cheese and Onion Crisps are baked savory crisps made with sweet onions, shredded cheddar cheese, ranch seasoning, and served with ranch or marinara.
Print
Pin
Servings: 6
Ingredients
- 3 large sweet onions
- 2 cups cheddar cheese shredded
- 2 tsp ranch seasoning
- Ranch dressing or marinara sauce for dipping
Instructions
- Preheat the oven to 375°F.
- Line two cookie sheets with parchment paper.
- Lightly grease the parchment paper to help prevent sticking and allow for easier removal after baking.
- Peel the sweet onions and discard the outer skin.
- Slice the onions into very thin rounds.
- Prepare approximately 16 onion rounds.
- Arrange 8 small piles of shredded cheddar cheese on each prepared cookie sheet, for a total of 16 cheese piles.
- Leave space between each cheese pile, as the cheddar will spread during baking.
- Place one thin onion round on top of each pile of cheddar cheese.
- Press each onion round gently into the cheese.
- Sprinkle the ranch seasoning evenly over the onion-topped cheese piles.
- Transfer the cookie sheets to the preheated oven.
- Bake for 11 to 13 minutes, or until the cheddar is melted, bubbly, and golden around the edges.
- Watch carefully during the final minutes of baking, as the cooking time may vary depending on the thickness of the onion slices.
- Remove the cookie sheets from the oven.
- Allow the crisps to cool on the baking sheets for 5 to 7 minutes.
- Once firm, carefully remove the crisps from the parchment paper.
- Serve with ranch dressing or marinara sauce.
Notes
To make Cheddar Cheese and Onion Crisps gluten free, use cheddar cheese that is labeled gluten free.
Choose a gluten-free ranch seasoning, as some seasoning blends may contain gluten-based additives or cross-contact warnings.
Serve with gluten-free ranch dressing or gluten-free marinara sauce.
Confirm that all packaged ingredients are certified gluten free if preparing this recipe for someone with celiac disease.
Use clean baking sheets, parchment paper, utensils, and work surfaces to prevent cross-contamination.