Air Fryer Crispy Onions

There’s just something about crispy onions that takes a dish from “pretty good” to “oh wow, what is that delicious crunch?” You know what I mean — that little golden topper that adds texture, flavor, and a savory bite to burgers, casseroles, and of course, classic green bean casserole. But here’s the catch: traditional fried onions usually involve a deep fryer and a lot of oil.

That’s where these Air Fryer Crispy Onions come in. They’re light, crunchy, golden, and packed with flavor — and you won’t even need to break out a deep fryer. With just a few ingredients and an air fryer, you can whip up a batch of crispy onions in no time. Whether you’re making a holiday side or just want something crunchy to munch on, this recipe delivers the same delicious payoff without the mess or the guilt.

And let me tell you, once you make these, you’ll be looking for excuses to sprinkle them on everything.

Why You’ll Love This Recipe

• Crispy texture without deep frying – Seriously, it’s all the crunch with a fraction of the oil.

• Easy ingredients – You probably already have most of these in your pantry.

• Perfect as a topping or snack – They’re super versatile. Add them to a dish or eat them straight from the basket (I won’t judge).

• Ready in under 30 minutes – That includes soaking time!

Now, let’s get into how to make these golden beauties.

Ingredients You’ll Need

Here’s a quick glance at what goes into these crispy air fryer onions:

• 1 large yellow onion, thinly sliced

• ½ cup buttermilk

• ½ cup all-purpose flour

• ¼ cup cornstarch

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Oil spray, for air frying

Tip: Go for a yellow onion — it has a natural sweetness that pairs perfectly with the crispy coating.

STEPS: Soak & Coat

Before we start air frying, we need to get those onions tender and flavorful. Here’s how to do it:

1. Soak the onions – First, peel and thinly slice your onion. I like using a mandoline for even slices, but a sharp knife will do the trick too. Toss the slices into a bowl and pour the buttermilk over them. Let them sit and soak for at least 15 minutes. This softens the onion and gives it a subtle tang that makes the flavor pop.

2. Prepare the coating – While the onions are soaking, mix up the dry coating. In a medium bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper. The cornstarch is the secret weapon here — it gives that super light, shatteringly crisp texture.

3. Dredge the onions – After the soak, take a handful of onions, shake off any excess buttermilk, and toss them in the flour mixture until well coated. I like to work in small batches to make sure every ring gets a nice even coating.

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Welcome back! Now that your onions have had their little buttermilk bath and are nicely coated in that flavorful flour mix, it’s time to move on to the fun part — air frying.

If you’ve ever deep-fried onions before, you know it’s a bit of a mess. Oil splatters, the smell lingers, and cleanup is never fun. That’s the beauty of this method — you still get all the crispy texture without the hassle (or the oil burn risk). Plus, your kitchen stays cleaner, and your onions come out perfectly golden every time.

Let’s dive into the next steps.

STEPS: Air Fry the Onions

4. Preheat your air fryer – Set your air fryer to 350°F. If your model doesn’t require preheating, you’re good to go, but I still like to let it warm up for a couple minutes to help everything cook evenly.

5. Spray the basket – Lightly coat the bottom of your air fryer basket with oil spray. This helps keep the onions from sticking and adds just a bit of extra crispness.

6. Add the onions in batches – Lay a single layer of coated onions in the basket. Don’t overcrowd them! This step is key — if they’re too packed in, they’ll steam instead of crisp.

7. Spray and air fry – Lightly spray the tops of the onions with oil. Air fry for 8 to 10 minutes, shaking the basket halfway through. Keep a close eye around the 8-minute mark — different air fryers vary, and you’re looking for a nice golden brown color with crispy edges.

8. Cool slightly before serving – As tempting as it is to dive right in, let the onions cool for a couple of minutes. This helps them crisp up even more as they rest.

Pro Tip: If you’re making a large batch, place finished onions on a cooling rack instead of a plate so they don’t lose their crunch on the bottom.

Tips for the Best Crispy Onions

If you’re like me and plan to make these more than once (trust me, you will), here are a few helpful tips to make them just right every time:

• Slice evenly – Whether you’re using a mandoline or a knife, aim for uniform slices. Thinner slices cook more quickly and give you that delicate crunch.

• Soak longer if you can – Letting the onions sit in the buttermilk for 30 minutes instead of 15 helps soften them up even more and enhances the flavor.

• Don’t skip the cornstarch – That little bit of cornstarch in the coating is what gives you the signature crispy texture. It’s a game changer.

• Use oil spray, not cooking oil – A light mist from a spray bottle gives better coverage and prevents sogginess. Avoid pouring oil directly, as it can make the onions greasy.

• Batch cook for best results – Yes, it takes a few rounds in the air fryer, but it’s worth it. Crowding the basket will lead to uneven cooking and soggy onions.

Ways to Use Your Crispy Air Fryer Onions

Alright, now that you’ve got a golden, crunchy pile of onions, let’s talk about what to do with them. Sure, they’re perfect for topping a casserole — but don’t stop there!

• Green bean casserole – The classic. These are better than any store-bought fried onions.

• Burgers & sandwiches – Add a layer of crispy onions for an extra pop of flavor and texture.

• Salads – Crumble some on top for a savory crunch instead of croutons.

• Soups – Think creamy tomato, potato leek, or even French onion (onion-onion? Trust me, it works).

• Snacking – Honestly, they’re addictive on their own. I’ve been known to snack on these straight from the basket.