Healthy Air Fryer Crispy Onions

Air Fryer Crispy Onions (French Fried Onions/Onion Strings, 10–15 Minutes)

Okay, so I messed this up three times before getting it right. And by “messed up,” I mean I basically created onion charcoal. Twice. The third time? Let’s just say my smoke alarm became my kitchen timer.

But here’s the thing—once I figured out the perfect method for air fryer crispy onions, I couldn’t stop making them. My neighbor Sarah keeps asking for the recipe because I brought her a container last week and she’s been texting me photos of everything she’s putting them on. Salads, burgers, even scrambled eggs (which sounds weird but actually works?).

Look, I’m gonna be honest with you. I used to buy those little cans of French’s fried onions for like $4 each, thinking homemade was too complicated. Boy, was I wrong. These air fryer crispy onions are not only way cheaper to make, but they’re also healthier since you’re not drowning them in oil.

Why Air Fryer Crispy Onions Are Amazing

First off, let’s talk about why these are better than store-bought. No preservatives, no weird chemicals I can’t pronounce, and way more flavor. Plus—and this might sound dramatic—but making crispy onions in air fryer changed my whole perspective on what counts as “cooking from scratch.”

I think… no, I know this works better when you use yellow onions. Sweet onions work too, but yellow ones give you that perfect caramelized flavor without being too sweet. My 8-year-old refuses to eat anything green, but somehow loves these sprinkled on basically everything.

The key is—oh wait, I forgot to mention—you need to slice them super thin. Like, mandolin thin if you have one. If not, just channel your inner patience and use a sharp knife. Trust me on this one.

The Air Fryer Crispy Onions Recipe

What You’ll Need:

• 2 large yellow onions (sweet onions work too)
• 1-2 tablespoons olive oil or avocado oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional, but why wouldn’t you?)
• 1/4 teaspoon paprika (gives them a nice color)

Equipment:

• Air fryer (obviously)
• Mandolin slicer or very sharp knife
• Large bowl for tossing

Instructions:

1. Slice those onions thin. I’m talking 1/8-inch thick or thinner. Use a mandolin if you have one—it’s a game changer for getting even slices. If you’re using a knife, take your time. Uneven slices mean some pieces burn while others stay soggy. Been there, learned that the hard way.
2. Separate and prep. Pull apart all the onion rings and toss them in a large bowl. Add the oil and toss with your hands (or a spoon if you’re fancy). The goal is to coat every piece lightly. Don’t dump all the oil at once—add a little, toss, add more if needed.
3. Season them up. Sprinkle in the salt, garlic powder, and paprika. Toss again. Taste a raw piece (I know, I know) to make sure the seasoning is right.
4. Preheat your air fryer to 375°F. This is important—don’t skip it. Preheating for about 3-5 minutes makes a huge difference in getting that initial crisp.
5. Air fry in batches. This is where most people mess up (including past me). Don’t overcrowd the basket. I usually do about half the onions at a time. Spread them in a single layer—overlapping is the enemy of crispiness.
6. Cook and shake. Air fry at 375°F for 10-12 minutes total, but—and this is crucial—shake the basket every 3-4 minutes. Set a timer because you will forget. I promise you will forget and then panic when you smell… not quite burning but getting close.
7. Watch the last few minutes. Around the 8-minute mark, start checking every minute or two. They go from perfect golden brown to burnt really quickly. Some pieces might be done before others, so feel free to pick out the really crispy ones and let the rest go a bit longer.

Storage tip: Let them cool completely before storing in an airtight container. They’ll stay crispy for about a week. To re-crisp them, just toss back in the air fryer for 2-3 minutes.

What I Learned the Hard Way

Actually, you know what? Let me tell you about my failures first because they might save you some frustration.

Attempt #1: Used too much oil. They were soggy and basically steamed instead of crisped. Disaster. Complete disaster.

Attempt #2: Didn’t slice them thin enough and cranked the temperature to 400°F thinking higher = crispier. Nope. Burnt outsides, raw insides. My kitchen smelled like onion smoke for hours.

Attempt #3: Better slicing, right temperature, but I got distracted by a phone call and forgot to shake the basket. Half were perfect, half were charcoal.

Now I set multiple timers and treat this like the delicate operation it actually is.

How to Use These Crispy Beauties

Oh man, where do I even start? These air fryer french fried onions are perfect for:

• Green bean casserole (obviously—way better than the canned stuff)
• Burger toppings (game changer for weeknight burgers)
• Steak dinners (fancy without being fussy)
• Salad toppings (adds serious crunch to boring lettuce)
• Soup garnish (especially good on tomato or potato soup)

My neighbor puts them on scrambled eggs, which I thought was weird until I tried it. Now I’m questioning everything I thought I knew about breakfast.

Troubleshooting Your Air Fryer Crispy Onions

They’re not getting crispy: Probably too much oil or overcrowded basket. Also, make sure your onions are really dry before coating—moisture is not your friend here.

They’re burning: Lower the temperature to 350°F and increase the cook time. Some air fryers run hot.

Uneven browning: Your slices aren’t uniform enough. I know it’s tedious, but even slicing really does matter.

They taste bland: More salt and seasonings. Don’t be shy about it.

Storage and Reheating

Store these crispy onions in an airtight container at room temperature. They’ll stay good for about a week, though they’re definitely best within the first few days.

To re-crisp them (because let’s be honest, they might get a little soft), just pop them back in the air fryer at 350°F for 2-3 minutes. Watch them closely—they can go from perfect to burnt really fast.

The Bottom Line

Look, I’m not saying these air fryer crispy onions will change your life, but… okay, maybe they will change your weeknight dinners. They’re healthier than deep-fried versions, way cheaper than store-bought, and honestly taste so much better.

Is it a little more work than opening a can? Sure. But it’s also kind of therapeutic, and your house will smell amazing while they’re cooking. Plus, you get to feel all proud and accomplished when people ask what that delicious topping is.

Give these a try and let me know how yours turn out! Seriously, I’m always looking for new ways to use them because I might have a slight obsession now.

Happy cooking! (And may your smoke alarms stay quiet) 😊