Are these viral ONION RING CHIPS actually worth the hype?

Ingredients

• 2 cups Cheddar Cheese (full‑fat, shredded)
• 1 medium Red Onion (thinly sliced into rings)
• 4 large Dill Pickles (thin rounds)
• 2 tablespoons Olive Oil (extra virgin)
• 0.5 teaspoon Kosher Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Garlic Powder (optional)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 400°F

2. Prepare Cheese Sheet

   Line a baking sheet with parchment paper. Evenly spread the shredded cheddar over the parchment, forming a thin, uniform layer about 1/8‑inch thick.

   Time: PT5M

3. Bake Cheese Crisps

   Place the sheet in the oven and bake for 8‑10 minutes, or until the cheese is fully melted, golden‑brown, and crisp.

   Time: PT8M

   Temperature: 400°F

4. Cool Cheese Base

   Remove the cheese sheet and let it cool on a wire rack for 5 minutes; it will harden into a chip‑like base.

   Time: PT5M

5. Slice Onions and Pickles

   While the cheese cools, thinly slice the red onion and dill pickles into rounds about 1‑2 mm thick.

   Time: PT5M

6. Season Veggies

   In a mixing bowl, toss the onion and pickle slices with olive oil, salt, pepper, and optional garlic powder until lightly coated.

   Time: PT2M

7. Arrange on Cheese Base

   Lay the seasoned onion‑pickle slices in a single layer on top of the cooled cheese sheet, pressing gently so they adhere.

   Time: PT3M

8. Final Bake

   Return the assembled sheet to the oven and bake for another 6‑8 minutes, until the vegetables are soft‑crisp and the cheese edges turn a deeper amber.

   Time: PT8M

   Temperature: 400°F

9. Cool and Serve

   Allow the finished crisps to cool completely on the rack; they will become even crunchier as they set. Break into bite‑size pieces and serve.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

5 g

Fat

10 g

Fiber

1 g