Is The VIRAL Onion Ring Chip Any Good?

This one’s been making the rounds so let’s see if it’s any good. #emmymade #viralonionchip

Onion Boil: https://studio.youtube.com/video/gH3UE5sXjDs/edit
James Beard’s Onion Sandwich: https://youtu.be/pcMNYh9Ele8

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Chapters:
00:00 Intro
0:22 What are we making?
1:00 Recipe origins.
1:17 About mandolins.
1:47 Preparing the onions.
2:45 Slicing the onions.
3:42 Lining the baking pan.
4:06 Building the original chip.
4:59 Seasonings.
5:37 Baking instructions.
6:06 Assembling the pizza version.
7:00 Pepperoni and seasonings.
8:09 When is it done?
8:39 Inverting and slicing.
10:12 Taste test.
12:16 Peeling and slicing the pepperoni version.
13:06 Taste test.

Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “Next Halloween, I’m going as an onion.🧅👀”

– Greetings, my beautiful
lovelies. It’s Emmy. How are you? It’s great to see you, and welcome back. Today I’m gonna be testing a recipe that has been going around and has been requested by a few of you. And it is the two-ingredient
onion ring chip. Now, the first thing I want to know is what are the two ingredients? One of them has to be onion. What’s the other ingredient? The second ingredient is cheese. More specifically, Parmesan cheese. We are going to be
making a sheet of cheese with thinly sliced onions on top, baked to perfection, so that it’s nice and crispy like a chip. It sounds fantastic, and it’s supposed to be
reminiscent of an onion ring. We’re gonna be making
two variations today, the original and a pizza one that looks equally delicious and simple. I believe the origins for this
recipe come from TikkyToks and Stella Drivas more
specifically created this recipe and it looks delectable. So let’s go ahead and get started. So this ingredient only
contains two ingredients, but it also uses a tool that makes things very easy, and it’s called a mandoline. It’s essentially a slicer,
has a nice big blade. It can be dangerous. It has a guard. Usually most of them come with a guard, I think all of them do, to protect your hands while slicing. But this allows you to make perfectly even and thin slices. Now, if you don’t have one of these, you can use a knife, but it’s gonna be a little
bit more challenging to get the slices perfectly uniform. But in this case, I don’t think that matters so much. You just want them really thin. So let us prepare the onion. I’m gonna peel the onion. And this recipe is
called Onion Ring Chips. So it is inspired by onion rings, which are deep fried rings of onion. So in order to get the onion rings, you cut the onion this
way, slice it this way, so you get rings of onion. This is a closeup look of the mandoline. It has a little adjuster knob here, so you can adjust the
thickness of the slice. So while my onion is big and tall, I’m not going to be using my grip because it actually
makes it more cumbersome. But as I get closer to the blade, I’m gonna switch to this. So let’s see how thick my slices are. So that looks a little thick for me. That’s about a quarter of an inch. I’m gonna go a little thinner because ultimately we
want our final results to be nice and thin and crunchy. We want the onion flavor, but we want that crispness, so it’s like a chip, right? So I’m gonna go thinner
rather than thicker. Yeah, like that. This onion’s a little wide, so I’m gonna narrow it down a little bit for the width of my slicer. Okay, so now we’re going. So we can see how efficient this is with the slicing. Switching to the grip. I think this is actually called a guard rather than a grip. I’m gonna go ahead and do two onions. Very, very simple. Right? Look how thin and beautiful those are. I’ve got a rimmed baking pan. This is called a quarter sheet. It’s a nice size. This is called a half sheet. This fits in the standard oven, but the quarter sheet fits in my little oven here. I like this size very much. We’re gonna line it with parchment paper. Now, this is pretty important. We want to be able to lift our sheet of cheese and onion off the pan. So we need to either
use a piece of parchment or some kind of Silpat,
something that’s a non-stick. Next we’re gonna use Parmesan cheese. This is the pre-grated stuff. I’m gonna put a nice
generous layer of that on our parchment. So I think part of the popularity of this as well is that it’s keto friendly ’cause we’re using cheese here. So a nice, even layer. Like that. And now we’re gonna
arrange our onion slices right on top. Now this is purely for aesthetic purposes, this whole kind of arrangement. You do not have to do it this way. But again, if we’re sticking
with the onion ring theme, then having them whole is
true to the name, I suppose. Alright, I’m gonna make sure
I have enough on the edges so that we get a nice
crisp finish or edge. Okay, so arrange slices. Now we’re going to put some olive oil on top, drizzle, drizzle, drizzle. And then we’re gonna add our seasonings, lots of black pepper and garlic powder. You could add any seasoning you like, whatever strikes your fancy. Italian seasoning. This is paprika just for
a little bit of color. The cheese is plenty salty, so I’m not gonna add any additional salt, but there we have it. Now I’m gonna pop this into
a preheated 400 degree oven and bake it for 18 minutes or until everything is
nice and golden and crisp. I hope that the onions are thin enough that we get a nice crispness. We shall see. Alright, I’m gonna pop this into the oven. (Emmy hums) Goodbye friends. See you soon. Mm. So while that one’s going,
let’s make a pizza version. This one’s going to be the
same base, Parmesan cheese. Next we’re going to add
onions. Once again, onions. Onions, I think are
having a moment, right? Onion, onion boil. Did you
hear about the onion boil? That was a big trend
that was going around. You should definitely check out that video in case you missed it. I tested out the onion boil. Psst. It’s not really boiled. There’s no boiling at all. (chuckles) It’s pretty tasty though. This one’s actually coming out even more perfectly than the other one. Although perfection is overrated, oh, it’s so satisfying. Yes. Beautiful. I’m gonna add a little
bit more cheese on top because this is our pizza version. And again, I wanna add a
little more structure to this to make sure that it
comes up in one sheet. Now we’re going to take our pepperoni and arrange it on our pizza. Again, I fear the onion will not crisp if I do this this way. Okay, we’ll go like this. Again, we’re gonna season. Garlic, a little bit of pepper, a little oregano. (hums) Okay. Oh, that smell makes me
instantly think pizza. Boom. Pizza version. Okay, same thing for this one. 18 minutes, 400 degrees,
and we will come back and see how these onion ring chips taste. Hopefully they’ll be crispy.
See you a little bit. (mellow music) Alright, my lovelies. I am back. It’s been 18 minutes since I placed my cheesy
onions into the oven, and they are complete. And I took mine out about a minute early, but they look absolutely beautiful. So in terms of gauging
when they were done, when the cheese took an
even kind of orange color and a lot of the bubbling and
sizzling kind of subsided, and it had a drier appearance, especially around the edges. And when I touched the
cheese, it felt crisp. So hopefully it is. I wish you could smell the kitchen. It smells absolutely fantastic. a combination of onions and
cheese and garlic powder. So great. This has been cooling
for about 10 minutes, and we’re gonna attempt
to invert it and cut it. So I’m gonna flip it and then I’m gonna peel the paper back. Great. So easy. I forgot to mention, basically
what we’re making here is what they call in Italian, frico, which is just cooked cheese, Parmesan cheese specifically,
cooked and toasted to yummy, delicious, salty perfection. It concentrates the salty umami flavors and it’s just so delectable. And not only that, in my opinion, it changes the flavor of the cheese. It strengthens, it enhances it, and then you get this beautiful
kind of toasty nuttiness. So essentially we’re
making frico with onions, but calling it onion ring chips. Right? Alrighty. Now we’re gonna do, so now
we can see the onions here. Now I’m gonna attempt to lift it up. Here we go for the thumbnail. (laughs) It totally works. It totally worked. Yes! Let me do it this way. Yes! It totally worked. Okay, let’s cut it before I break it. And I’m gonna cut it just
in between the onions rings. (onion chips crunch) Ooh. Sounding promising. Yes. Fantastic. Okay, in between the rings. Perfect. And you get the perfect
little chip. Look at that. Here’s the back. Golden deliciousness. Fantastic. Alrighty, my lovelies, moment of truth. Let’s give this a taste. Itadakimasu. (onion chip crunches) Mm. Mm-hmm. The outside where the cheese is not covered by the
onion is delectably crisp. Nutty, toasted, salty, but not too salty. And in the middle you get
a perfectly cooked onion. It’s soft and buttery and sweet, and then partnered with this lovely saltiness on
the outside is delicious. Mm-hmm. Mm. The middle part where the onion is, is definitely not as crispy,
but it’s still delectable because the onion softens so
beautifully and sweetens up. It’s delectable. Mm! Oh yeah. Wow. So that was my favorite part. The little lacy edges right
here are my favorite bits. They are the most crispy
and they’re the most nutty. And just so delectable. Mm! I know what it’s like. You know when you get a grilled cheese and then the the cheese oozes
out of the grilled cheese and then hits the pan
and then just dries out and gets extra crispy, and then you eat those little bits first before you eat the sandwich. Those are my favorite parts. And that’s what the edges
of this is exactly like. You have to get it really and crispy, so you get that lovely,
nutty, toasted flavor. Mm-hmm. Mm. So good. Okay, let’s try the pizza version. Here’s the pizza version. Looks like a pizza, doesn’t it? I’m gonna flip it over so we can peel the parchment. Nice and oily. Now we’ll flip this over,
we’ll get a pizza version. (laughs) Isn’t it great? It’s so perfect. Okay, so this one too, we’re gonna cut, but I’m gonna cut it in
between the pepperonis so that we keep them whole. (onion chip crunching) Ooh, look at that. Or listen to that. Ooh. Yes. Oh, look at that. Ooh! Looks like a beautiful flag of pizza. This, this is the bit that’s
gonna be the best right there. Onion ring chip as a pizza. Itadakimasu. (onion chip crunching) Mm. So good. Mm-hmm. This one I made a little
bit wider border of cheese, so there’s a little bit more
of a skirt of cheesy crispness. Recommend doing that. Think of that as the crust. It almost tastes a bit like a Cheez-It, that cheddary baked concentrated
cheesy flavor, uh-huh. Mm. Tasting a little bit
of oregano in this one. But pretty close to the first one. Onion, again, is delectable. Sweet, soft, perfectly cooked. Let’s try it with a pepperoni. Here we go. Mm. Mm. Mm. Hmm. It works. I really love when pepperoni
gets baked up in the oven, it gets nice and kind of dried out, very similar to the cheese, and the oil kind of separates
out of the pepperoni, gets crisp on the edges and cups up. Love that. But here, it might be a little bit much. (onion chip crunches) Mm. You hear that crunch? Mm-hmm. Yeah. I don’t think it needs a pepperoni. The pepperoni adds a kind
of toasted quirkiness, a tiny, a little bit of
that kind of pepperoni spice that smoked kind of paprika spice to it, but it really doesn’t need it. I like the simplicity of just
the onion and the cheese. Definitely like the
addition of garlic powder and the oregano. A little bit of the oregano makes it seem a little
pizza-esque, and garlic powder. Yeah, I think err on the side of keeping it simple, in my opinion. And go for smaller in
diameter onion slices, because that allowed for
more cheesy borderness. And I think that’s really
what is shining here. Listen.
(onion chip crunching) Alright? Alrighty, my lovelies. There you have it. Onion ring chips are
fantastic and super easy. I would recommend making sure
you keep an eye on it though for the last few minutes of cooking, because these can burn pretty easily. And keep it thin. Everything should be
thin, thin, thin, thin. And you should be able to have onion ring chips for yourself. (onion chip crunches) That one was a little squeaky. (laughs) Mm. Stop. Alright, my lovelies. Thanks so much for watching.
I hope you enjoyed that one. Toodle-oo. Take care. Bye.
(warm music) Ah, alrighty, boys.
Let’s see what you think. Mm. I think you’re gonna like this one.