Start by peeling the onion and slicing it into very thin, even strips using a sharp knife; try to keep the slices uniform so they cook at the same rate and crisp up properly—if they’re too thick, they’ll stay soft instead of crunchy.

Gently separate the onion slices into individual strands with your hands so they don’t stick together, which helps the coating reach every piece and ensures better crispiness later.

In a mixing bowl, add the almond flour, grated parmesan cheese, garlic powder, paprika, salt, and black pepper, then mix everything thoroughly until the seasoning is evenly distributed and there are no clumps.

In a separate bowl, crack the egg and add the heavy cream, then whisk for about 30–45 seconds until the mixture becomes smooth, slightly frothy, and fully combined.

Take a handful of onion slices and dip them into the wet mixture, using your fingers or a fork to make sure each piece is fully coated—this step helps the dry coating stick properly.

Transfer the coated onion slices into the dry mixture and gently toss them around until each piece is well covered; lightly press the coating onto the onions to help it adhere better, but don’t pack it too heavily.

Preheat your air fryer to 180°C (350°F) for 3–5 minutes so it’s hot and ready, which helps the onions start crisping immediately when they go in.

Arrange the coated onion slices in the air fryer basket in a single layer, making sure they are not overlapping or crowded—cook in batches if needed, because overcrowding will cause steaming instead of crisping.

Lightly spray the onions with cooking oil or olive oil spray to help them turn golden brown and develop that crispy texture.

Air fry the onions for 8–12 minutes, shaking the basket gently halfway through cooking to ensure they brown evenly on all sides and don’t stick together.

Keep an eye on them during the last few minutes, as they can go from perfectly crispy to overcooked quickly; remove them once they are golden, crunchy, and slightly firm to the touch.

Transfer the cooked onions to a plate and let them cool for a few minutes, allowing them to crisp up even more before serving for the best texture and flavor.