Onion Crisps

I know, I know, I am supposed to be done the series on appetizers. But, there are a few recipes that didn’t make it into the top 12 for this year’s Super Bowl Snacks. So, I thought I would post them as honourable mentions! Today’s recipe I simply call onion crisps.

There is an awesome restaurant called The Keg and they have these onion crisps – I think they call them onion frizzles or something. Anyway, they are so amazing and I always want more. They are great on a steak, on a burger or just as a side.

In an effort to recreate the experience from The Keg, I made these onion crisps. Have you ever eaten something at a restaurant and then try to make it at home?

I love it when it works and these onion crisps were spectacular. Think onion rings, but thin, ultra crispy, with a nice spice of salt and pepper. Woohoo! I am definitely going to make these the next time I grill a t-bone steak!

Onion Crisps

4.50 out of 5
6 reviews
This deep fried onion crisps recipe could not be easier to make. Thin, crispy rings seasoned with salt and pepper. They go great on a burger or a steak
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 2


  • 1 large onion
  • 1 cup milk
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp pepper


  • Slice an onion very thin. Use a mandoline if you have one.
  • Soak in the milk for 15-20 minutes.
  • Mix the flour, salt and pepper.
  • Remove a handful of the onions from the milk and shake excess milk off. Dredge the onions in the flour mixture making sure that all the onions are coated. Remove from the flour and shake the onions again to get off the excess flour.
  • Drop into 375F hot oil. Deep fry for a few minutes. The onions will crisp up and brown. Remove and drain on a paper towel.



Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

Leave a comment

Recipe Rating


  • 4 stars
    can i use shallots?

    • Reply
  • 3 stars
    I LOVE The Keg and their frizzled onions!

    • Reply
  • Does the type of onion matter at all?

    • Reply
    • I don’t think so at all. I have used spanish onions mostly. Most important thing is for them to be sliced thinly.

      • Reply
  • I love these things – my husband and I always order onion rings or onion straws or any form of deep fried onion when we go out!

    • Reply
  • Onion crisp are always a good treat but I’ve never made them at home. That has to change.

    • Reply
  • Steve: When my youngest was about five, she wouldn’t ask to go to MacDonald’s.
    She would ask to go for the Keg.
    It was her favorite restaurant.

    Theses sound great, thanks for sharing.

    • Reply
  • I love crispy onions. These looks really wonderful. Keep those recipes coming. We all need inspiration for our upcoming Superbowl parties. 🙂

    • Reply
  • Oooh, those are pretty! Congratulations on recreating them at home.

    • Reply
  • these look fantastic. YUM!

    • Reply
  • Hey, those look very inviting! Nice and thin and crispy!

    • Reply
  • Amazing, Steve! Love these crispy gems…and I know I could not stop at just one 🙂

    • Reply
  • The thin onion rings is the key-definitely not an easy task! Your rings did turn out toasty thin and perfect. Hmmm-the people at the keg are going to wonder why they don’t sell these as much, now that you did this delicious post! Enjoy the day

    • Reply

Subscribe to the newsletter and never miss a recipe!