Name: Air Fryer Crispy Onions
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 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

These Air Fryer Crispy Onions are the game-changing crunch that takes any dish to the next level. Whether I’m topping casseroles, burgers, or salads — or just sneaking a few as a snack — they deliver all the texture and savory goodness of traditional fried onions without the mess of deep frying. Made with just a handful of pantry staples and no more than 30 minutes, this recipe is simple, satisfying, and seriously addictive.

Air Fryer Crispy Onions

Why You’ll Love This Recipe

Crispy texture without deep frying – I get the same golden crunch with a fraction of the oil.
Easy ingredients – Most of what I need is already in my pantry.
Versatile – These make a perfect topping or a satisfying snack all on their own.
Quick to make – I’m usually done in under 30 minutes, even with soaking time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Soak the onions
I start by peeling and thinly slicing the onion. I prefer using a mandoline for even slices, but a sharp knife works well too. Then I place the slices in a bowl and pour in the buttermilk. Letting them soak for at least 15 minutes makes them tender and adds a tangy flavor boost.

Make the coating
While the onions soak, I whisk together the flour, cornstarch, garlic powder, paprika, salt, and black pepper in a separate bowl. The cornstarch really makes a difference here — it adds that perfect shatteringly crisp texture.

Coat the onions
Once the soaking’s done, I take a handful of onions, let the excess buttermilk drip off, then toss them into the dry mix. I make sure every piece is coated evenly, working in small batches for the best results.

Air fry
I preheat the air fryer to 350°F and lightly spray the basket with oil. Then I lay the coated onions in a single layer (no crowding!) and give them a light spray of oil on top too. They go in for 8 to 10 minutes, with a quick shake of the basket halfway through. I keep an eye on them near the end — I’m looking for golden brown and crispy edges.

Cool before serving
I let the onions rest for a few minutes after air frying. This helps them crisp up even more.

Servings and Timing

Servings: About 4
Prep Time: 10 minutes
Soak Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Gluten-free: I swap the all-purpose flour for a 1:1 gluten-free flour blend.
Spicy: I add a pinch of cayenne or a fewchili flakes to the coating mix.
Herby: I mix in dried thyme or rosemary for a more aromatic flavor.
Different onions: I’ve tried sweet onions and red onions — both work and bring their own flavor twist.

Storage/Reheating

I usually enjoy these right away, but when I have leftovers, I store them in an airtight container at room temperature

for up to 1 day. To bring back the crisp, I pop them back in the air fryer at 325°F for 2–4 minutes. They’re almost as good as fresh.

FAQs

Can I make these ahead of time?

Yes, I often make them a few hours in advance. I just store them in an airtight container at room temperature and reheat them in the air fryer at 325°F for a couple of minutes before serving.

What if I don’t have buttermilk?

I mix ½ cup of milk with 1½ teaspoons of lemon juice or vinegar, let it sit for 5 minutes, and use that instead. It works well and still gives the onions a nice tang.

Can I use other types of onions?

Definitely. Red onions add a bold flavor and color, and sweet onions like Vidalia create a more mellow taste. The key is slicing them thin and even no matter which type I use.

Why didn’t my onions get crispy?

They might’ve been sliced too thick, crowded in the air fryer, or not sprayed enough with oil. I also check to make sure I gave them enough cook time — a couple extra minutes often makes the difference.

Can I bake them instead of air frying?

Yes, I’ve baked them at 400°F for about 15–20 minutes, flipping halfway through and spraying with oil. They turn out tasty, but I do find the air fryer gets them crispier.

Conclusion

Making these Air Fryer Crispy Onions from scratch feels like a small kitchen victory every time. They’re quick, crunchy, flavorful, and endlessly useful — from casseroles to burgers to straight-up snacking. I love how they deliver that satisfying fried-onion crunch without the oil, the splatter, or the cleanup. Once I started making these, the store-bought version just didn’t compare.