Ingredient Quantity
Large Sweet Onions 3
Shredded Cheddar Cheese 2 cups
Ranch Seasoning 2 teaspoons
Ranch Dressing For dipping
Marinara Sauce For dipping
Instructions:
Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper. Lightly grease the parchment paper with cooking spray or butter to prevent sticking and for easy removal.
Slice the onions: Peel the outer skin of the sweet onions and slice them into very thin rounds. Aim for about 16 rounds total. Discard the ends of the onions.
Arrange cheese piles: On each prepared cookie sheet, arrange 8 small piles of shredded cheddar cheese, spacing them evenly apart.
Top with onion and seasoning: Press one onion round firmly onto the top of each cheese pile. Sprinkle the ranch seasoning evenly over the top of each onion round.
Bake: Bake in the preheated oven for 11-13 minutes, or until the cheese is melted and golden brown, and the onion edges are crispy. Watch closely, as baking time may vary depending on the thickness of your onion slices.
Cool: Remove the cookie sheets from the oven and allow the Cheesy Onion Crisps to cool on the sheets for 5-7 minutes before attempting to remove them. This cooling time will help them firm up and prevent them from breaking apart.
Serve: Carefully remove the Cheesy Onion Crisps from the parchment paper and transfer them to a serving plate. Serve immediately with ranch dressing or marinara sauce for dipping. Enjoy!
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