2 cups shredded cheddar cheese1 medium onion, thinly sliced½ teaspoon garlic powder½ teaspoon paprika¼ teaspoon black pepper1 tablespoon fresh parsley, chopped (optional for garnish)Optional add-ins:¼ cup grated parmesan cheese for extra crispiness½ teaspoon chili flakes for heat1 teaspoon everything bagel seasoning for extra flavor
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Place small mounds of shredded cheese on the baking sheet, about 1 tablespoon per mound, leaving space between each one. Flatten slightly into small circles.Add a few thin onion slices on top of each cheese circle.Sprinkle garlic powder, paprika, and black pepper evenly over the cheese rounds.Bake for 8–10 minutes or until the cheese is melted and the edges turn golden brown.Remove from the oven and allow the crisps to cool for 3–5 minutes so they firm up and become crunchy.Garnish with chopped parsley if desired and serve immediately.
Notes
Slice onions very thin to avoid excess moisture.For extra crispiness, combine cheddar and parmesan cheese.Let the crisps cool completely before moving them to prevent breaking.
Storage
Store leftover crisps in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating
Reheat in the oven at 350°F for 3 minutes to restore crispiness. Avoid microwaving, as it may make them soft.
