Slice the sweet onions into 1/4 inch thick rings and separate into individual rings.
In a large bowl, whisk together the all-purpose flour, cornstarch, and the seasoning mix (garlic powder, paprika, salt, and pepper).
In a separate bowl, whisk eggs or flax eggs with the sparkling water until foamy to make the wet binder.
Dip each onion ring into the wet binder, then coat in the dry mixture. For extra crunch, repeat the wet-dry coating to build a double coating and place coated rings on a rack.
Choose your cooking method: for deep-frying, heat neutral oil to 350-375°F (175-190°C) and fry in small batches until golden and crisp; drain on paper towels.
Alternatively, bake or air-fry: preheat to 425°F (220°C), place coated rings on a wire rack over a baking sheet, lightly spray with oil, and bake or air-fry for 15-18 minutes, turning halfway, until crisp.
Serve hot with dips like smoky chipotle mayo or yogurt herb dip. If using Parmesan, sprinkle a little on top; for vegan versions, substitute nutritional yeast.
Store any leftovers in an airtight container for up to 2 days and reheat in an oven or air fryer to restore crispness.
Notes
Crispy, crunchy onion ring chips with a double coating, finished hot for maximum crunch. This versatile recipe can be adapted for gluten-free, dairy-free, vegan, or keto-friendly diets while delivering that signature onion ring flavor in a snackable chip form.
