Air Fryer Crispy Onions: A Healthy and Flavorful Topping

There’s just something magical about crispy onions. You know what I’m talking about—that perfect salty crunch on top of a creamy green bean casserole, the golden strands peeking out from a juicy burger, or that extra oomph on a loaded salad. But if you’ve ever reached for those store-bought fried onions or considered deep-frying a batch at home, you might’ve paused at the extra oil and mess involved.

Well, friend, I’ve got good news for you.

These Air Fryer Crispy Onions are exactly what your meals have been missing—and they come together with a fraction of the oil, a handful of pantry staples, and in just about 20 minutes from start to finish. No splattering oil, no greasy aftermath, and no guilt. Just pure, crispy onion goodness that you can use on just about anything (trust me, I’ve tried it on everything from mac and cheese to tacos!).

And because we’re using the air fryer, we’re skipping the deep-fried hassle while still getting all that addictive crunch. Seriously, once you try these, you’ll never want to go back to the canned version again. Let’s get right into how to make these irresistible crispy onions at home.

Why You’ll Love This Recipe

• Crispy, crunchy texture without deep-frying

• Easy to customize with different spices or onion types

• Quick cook time—done in under 25 minutes

• Perfect topping for casseroles, burgers, salads, and more

• Healthier than traditional fried onions

Ingredients You’ll Need

Here’s everything you’ll need to make these crispy onions at home:

• 1 large yellow onion, thinly sliced

• ½ cup buttermilk (or milk, if that’s what you have on hand)

• ½ cup all-purpose flour

• ¼ cup cornstarch

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

• Olive oil spray

Simple, right? You probably have most of these in your kitchen already. And if you want to switch it up, red or white onions work just as well for a slightly different flavor twist.

STEP 1: Slice & Soak the Onions

Start by peeling your onion and slicing it thinly. You can go for full rings or half-moons—it’s totally up to you. I personally love the half-moon shape because they lay flatter on top of dishes like burgers or casseroles.

Once sliced, toss the onions into a bowl with the buttermilk (or milk) and let them soak for about 10 minutes. This step isn’t just for flavor—it helps soften the onions and gives the coating something to stick to later. It’s a small thing that makes a big difference.

STEP 2: Make the Crispy Coating

While the onions are soaking, it’s time to mix up the dry coating. In a separate bowl, whisk together:

• Flour

• Cornstarch

• Garlic powder

• Onion powder

• A pinch of salt and pepper

The cornstarch is key here—it helps create that extra light, crisp texture we all crave. This mixture is your secret weapon to getting the kind of crunch you’d expect from deep frying, without the oil overload.

STEP 3: Coat the Onions

Once the onions have soaked, use tongs or your fingers to remove them from the buttermilk, letting the excess liquid drip off. Toss them into the flour mixture and coat them well. You want each piece to be covered—no skimping!

Pro Tip: For extra crunch, you can double-dip. Just return the coated onions to the milk, then back into the flour mix again. It’s not necessary, but if you love that ultra-crispy texture, it’s a game-changer.

STEP 4: Prep the Air Fryer

Preheat your air fryer to 375°F. Most air fryers only need about 3 minutes to preheat, so you won’t be waiting long.

While it’s heating up, give the air fryer basket a quick spray with olive oil. This helps prevent sticking and gives the onions that golden finish we’re after.

Welcome back! If you’re joining from Part 1, we’ve already sliced, soaked, and coated our onions in that beautifully seasoned flour mixture. Now it’s time for the real magic—the air fryer. If you’ve ever been skeptical about whether an air fryer can really deliver that crispy texture without deep frying, this recipe is about to change your mind.

Whether you’re making these for a holiday casserole or just looking for a flavorful topping to stash in your pantry, this step is where everything comes together. So let’s finish what we started and get these onions golden brown and ready to crunch.

STEP 5: Air Fry the Onions

Now that your air fryer is preheated to 375°F, it’s time to load up the basket.

Arrange the coated onions in a loose, even layer in the basket. The key here is not to overcrowd—air needs to circulate around the onions to get them crispy. If you try to pile them in all at once, you’ll end up with unevenly cooked onions that are more soggy than satisfying.

Tip: If you’re making a big batch, work in batches. It’s totally worth the extra couple of minutes.

Once your onions are in the basket, lightly spray the tops with olive oil spray. This helps encourage browning and enhances the crisp factor.

Set your timer for 10 to 12 minutes, and be sure to shake the basket halfway through. This helps everything cook evenly and ensures you don’t have any sad, limp onions hiding at the bottom.

Keep a close eye on the onions during the last few minutes—they can go from golden brown to burnt quickly depending on your air fryer model. You’re looking for a deep golden color with slightly curled edges. That’s the sweet spot for maximum crunch.

STEP 6: Let Them Cool

Once your onions are done cooking, remove them from the air fryer and let them cool on a paper towel or a wire rack. They’ll actually continue to crisp up a little as they cool down—that’s totally normal and part of the magic.

This step might seem like a formality, but it’s essential. If you tuck them away while they’re still warm, steam can get trapped and cause them to lose their crunch. Give them 5–10 minutes to settle and get that satisfying snap.

Tips for Best Results

I’ve made these crispy onions more times than I can count, and these little tweaks make all the difference:

• Double coat for extra crunch: As mentioned earlier, dip them back into the milk and then the flour again before air frying. You’ll be amazed how much more texture you get.

• Use cornstarch generously: Don’t skip or skimp on it—this is the ingredient that brings that airy, fried-like texture.

• Season to taste after air frying: Once they’re done, you can sprinkle them with a little more salt, smoked paprika, or even a pinch of cayenne if you want to spice things up.

• Let them breathe: When storing, make sure they’re completely cool and stored in an airtight container at room temperature. No fridge needed, and definitely no sealing them while they’re warm.

Ways to Use Air Fryer Crispy Onions

These aren’t just for topping green bean casseroles—though they do shine there! Here are some of my favorite ways to put these crispy bites to work:

• Burgers & Sandwiches: Add a pile of crispy onions to your favorite burger or sandwich for that satisfying crunch.

• Salads & Bowls: Sprinkle them over grain bowls, roasted veggies, or fresh salads. They instantly add texture and depth of flavor.

• Mashed Potatoes: Stir them in or use as a topping—it’s like instant flavor elevation.

• Tacos & Wraps: They bring a little crunch and a lot of flavor to tacos, especially when paired with creamy sauces.

Once you start using these, you’ll find yourself adding them to dishes you never expected. They’re just that versatile.

Variations You Can Try

If you’re feeling adventurous or want to make this recipe your own, here are a few fun twists:

• Use red onions for a sweeter, more vibrant flavor.

• Try panko crumbs mixed into the flour for even more crunch.

• Spice it up with cayenne pepper, paprika, or chili powder in the coating.

• Make them gluten-free by using a gluten-free flour blend and skipping the cornstarch or replacing it with a GF-friendly starch like arrowroot.

How to Store and Reheat

These crispy onions will stay crunchy for up to 2 days if stored in an airtight container at room temperature. Be sure they’re completely cool before sealing the container.

Want to refresh them the next day? Just pop them back in the air fryer at 350°F for 2–3 minutes. They’ll crisp right back up like you just made them.