Crunchy Low Carb Onion Chips

These crispy onion ring chips deliver everything you want from satisfying snack food - thin onion slices (yellow or sweet onions sliced into individual rings creating circular shapes perfect for chip-like eating) that get brushed with olive oil for browning and crisping, then laid on parchment-lined baking sheet where you create ingenious lattice structure using shredded Parmesan cheese (not grated - the longer shreds are crucial for creating lacy web that holds everything together) sprinkled generously to connect the onion rings, seasoned with smoked paprika providing subtle smokiness and gorgeous color, garlic powder reinforcing the allium flavors, salt and pepper for basic seasoning, all baked at high temperature until the Parmesan melts and turns golden-brown-crispy while the onions soften slightly and caramelize at edges creating texture that's simultaneously crunchy from cheese lattice and tender-sweet from cooked onions. What makes this viral TikTok recipe (credited to Stella Drivas who shares Mediterranean and Greek-inspired creations) so brilliant is how it captures the essential appeal of onion rings - that crispy coating and sweet onion flavor - but eliminates the breading, deep frying, and carb-heavy batter that typically defines onion rings, replacing all that with nothing but Parmesan cheese creating naturally low-carb, gluten-free, keto-friendly snack that tastes indulgent despite being mostly vegetables and cheese, while the individual ring format makes these more snackable and party-friendly than traditional onion rings requiring forks and plates. The genius is in that Parmesan lattice technique - by sprinkling shredded cheese to connect multiple onion rings in a web pattern, you create structural integrity allowing you to break off sections like crackers while the melted, crisped cheese provides all the textural satisfaction of fried coating but with nutty, salty, umami-rich flavor that's arguably more interesting than bland breading.

The first time making these reveals how the shredded Parmesan technique works - watching the cheese melt and connect the rings creates understanding of why this went viral. That moment when you pull them from the oven and see that golden, lacy cheese lattice holding everything together demonstrates impressive results from simple technique. Breaking off your first section and hearing that satisfying crunch followed by experiencing tender-sweet onion with crispy, salty cheese creates revelation that you don't need deep-fried breading for satisfying onion ring experience.

Ingredients - What You Need and Why

• Yellow onions: two to three medium yellow onions provide mild, slightly sweet onion flavor that becomes even sweeter when roasted; yellow onions have less harsh sulfur bite than white onions making them more palatable when cooked this way; sweet onions like Vidalia, Walla Walla, or Maui would be even sweeter and milder if you prefer less onion intensity; red onions work but have sharper flavor; the onions should be relatively large (baseball size or bigger) creating rings substantial enough to work with
• Shredded Parmesan cheese: about two to three cups (depending on how many onion rings you make) is absolutely essential; you must use shredded Parmesan (long strips) not grated/powdered Parmesan which won't create the lattice structure; buy pre-shredded or shred from block yourself using large holes on box grater; fresh Parmesan tastes better than pre-shredded but either works; the cheese creates both the structural lattice holding rings together and the crispy coating replacing traditional breading
• Olive oil: two to three tablespoons brushed on onion rings helps them brown and crisp while preventing sticking; extra virgin olive oil adds flavor; any neutral oil (avocado, vegetable) substitutes
• Smoked paprika: one to two teaspoons adds subtle smokiness and gorgeous red color suggesting these were grilled or fried even though they're baked; sweet smoked paprika (pimentón dulce) is preferred; regular paprika substitutes with less interesting flavor; this is optional but highly recommended for visual appeal and flavor depth
• Garlic powder: one to two teaspoons reinforces savory, allium flavors complementing the onions; fresh minced garlic doesn't work here as it would burn; onion powder could be added but seems redundant
• Salt and black pepper: about one teaspoon salt and half teaspoon pepper seasons the onions and cheese; the Parmesan is already salty so start conservatively and adjust after tasting

How to Make Crispy Onion Ring Chips - Step by Step

Slice onions into rings and separate:

Preheat your oven to 400°F (some versions use 425°F for extra crispiness - adjust based on your oven's power). Line two large baking sheets with parchment paper (essential - these will stick to bare pan, and parchment creates better crisping than foil or silicone mats). Peel your onions and cut off the root and stem ends. Using a sharp knife, slice the onions crosswise (horizontally, perpendicular to root-stem axis) into approximately one-quarter inch thick slices - not too thin or they'll burn, not too thick or they won't crisp properly. Once sliced, separate the onion slices into individual rings by gently pushing out the inner rings from each slice. You'll get various sizes from large outer rings to small inner rings - keep them all as different sizes add visual interest. Discard only the very smallest innermost rings that are too tiny to work with (or save for cooking something else). You should have anywhere from thirty to fifty individual rings depending on onion size.

Arrange rings and create cheese lattice:

Arrange the onion rings on your prepared baking sheets in a single layer. Here's where technique matters: don't space them too far apart - you want them close enough (about half an inch to one inch apart) that you can connect them with cheese lattice, but not touching each other. Think of creating clusters of four to six rings that you'll connect together, rather than spacing everything evenly. This clustering is what creates those breakable sections rather than individual rings. Once arranged, use a pastry brush or your fingers to lightly brush each ring with olive oil on both sides (flip them to get undersides too). The oil should be thin coating, not pooling. Now for the magical cheese lattice step: take your shredded Parmesan and generously sprinkle it to connect the onion rings, creating web-like pattern where cheese bridges from one ring to the next. Don't just sprinkle cheese on top of rings - specifically aim to create connecting strands between rings so they'll bake into cohesive clusters. Be generous with the cheese - you want substantial coverage creating structure. Some cheese will land on the parchment between rings - that's perfect as it creates lacy, crispy cheese crisps.

Season and bake until golden and crispy:

In a small bowl, combine your smoked paprika, garlic powder, salt, and pepper. Evenly sprinkle this seasoning blend over all the cheese-covered onion rings. Transfer baking sheets to your preheated 400°F oven. Bake for fifteen to twenty minutes, rotating the pans halfway through (swap positions and rotate 180 degrees) for even browning. Watch carefully during the final few minutes - you're looking for the cheese to be deeply golden brown and crispy with some darker brown spots, and the onions to be tender with slightly caramelized edges. The cheese lattice should look lacy and delicate but be surprisingly crispy and sturdy when set. If some areas are browning faster than others, continue baking the less-done areas while removing any that are done (you can use a spatula to lift off early sections). Remove from oven when cheese is golden-brown throughout and onions are tender. Let cool on the baking sheets for about five minutes - this is crucial as the cheese needs to set and crisp up fully, and trying to move them immediately will cause breakage. After five minutes of cooling, the lattices will be crispy and you can break them into sections along natural divisions or use a spatula to lift entire clusters. Serve warm or at room temperature with your favorite dipping sauce - tzatziki, ranch dressing, sour cream, or garlic aioli all work beautifully.

Pin it

Understanding that these represent creative adaptation of onion ring concept rather than traditional preparation helps you appreciate this as modern innovation solving practical problems (deep frying difficulty, carb content, messiness) through clever technique.

Understanding Viral Recipe Culture and TikTok Food Trends

This recipe exemplifies TikTok's influence on modern home cooking where visual, clever techniques that produce impressive results spread rapidly through short video format. Stella Drivas's original video likely showed the satisfying visual of breaking apart those crispy cheese lattices - that ASMR-worthy crunch and the lacy, golden appearance photograph beautifully creating shareability. TikTok food trends succeed when they combine: (1) Visual appeal (these look impressive in videos), (2) Clever technique that feels like "food hack" (using cheese as structural element), (3) Dietary alignment with current trends (low-carb, keto), (4) Simplicity allowing replication (no special equipment or skills), (5) Satisfying sensory elements (that crispy-crunchy texture, the breaking apart moment). The Mediterranean/Greek influence from Stella Drivas connects to broader trend of home cooks sharing cultural recipes adapted for ingredient availability and modern preferences. Viral recipes often represent genuine innovations - this cheese lattice technique is legitimately clever, not just gimmicky. Understanding this context helps appreciate that social media food culture, while sometimes criticized for prioritizing aesthetics over substance, also democratizes recipe sharing allowing creative home cooks worldwide to contribute innovations that spread based on merit rather than gatekeeping by food media or professional chefs. The recipe's persistence beyond initial virality (people continue making it months/years later) indicates it delivers on its promise rather than being forgettable trend.

Creating Flavor Variations and Creative Additions

While classic Parmesan onion ring chips are delicious as written, exploring variations honors different flavor profiles while maintaining the fundamental cheese-lattice technique. For everything bagel version, sprinkle everything bagel seasoning over cheese before baking creating savory-sweet combination reminiscent of bagels with cream cheese and onion. Ranch-seasoned variation uses ranch seasoning powder mixed with Parmesan for tangy-herby flavor. Buffalo-style brushes onions with mixture of melted butter and hot sauce before adding cheese creating spicy kick. Cheddar-jalapeño substitutes sharp cheddar cheese for half the Parmesan and adds sliced jalapeños creating Tex-Mex inspired version. Italian herb blends dried oregano, basil, and Italian seasoning into cheese mixture. Truffle version drizzles truffle oil over finished chips and adds truffle salt for luxurious upgrade. Bacon-Parmesan sprinkles crumbled cooked bacon over cheese lattice before baking. Curry-spiced adds curry powder and turmeric to seasoning blend for Indian-inspired flavor. Lemon-pepper uses generous lemon-pepper seasoning and adds lemon zest to Parmesan. Rosemary-Parmesan incorporates fresh chopped rosemary for aromatic, sophisticated version. Pizza-style adds Italian seasoning and finishes with marinara dipping sauce. Cajun blackened uses Cajun seasoning blend for Louisiana-inspired heat. Greek-style adds oregano and serves with tzatziki creating Mediterranean application. Each variation maintains the cheese-lattice structure while exploring different seasoning directions suitable for various cuisines and preferences.

Troubleshooting Common Problems

Even with straightforward technique, sometimes these onion chips don't turn out perfectly, but understanding solutions prevents disappointment and improves results. If the cheese lattice doesn't hold together and rings separate, you either didn't use enough cheese creating insufficient connections, rings were spaced too far apart, or you used grated instead of shredded Parmesan - use generous amount of shredded cheese, position rings closer together (half to one inch apart), and verify you're using proper shredded cheese with visible strands. When chips are soggy rather than crispy, your oven temperature was too low, you didn't bake long enough, onions released too much moisture, or you moved them before they cooled and set - increase temperature to 425°F, bake until deeply golden, slice onions thinner (quarter inch maximum), and always let cool five minutes minimum. If cheese burns before onions cook, oven temperature is too high, cheese layer is too thick, or onions are sliced too thick - reduce to 375°F and bake longer, use thinner cheese layer, and slice onions thinner. Onions that taste too sharp and harsh weren't cooked long enough to caramelize their sugars, or you used white onions which are sharper - bake until onions are truly tender and edges are golden-brown, and use yellow or sweet onions for milder flavor. When everything sticks to pan rather than releasing cleanly, you didn't use parchment paper or the paper wasn't flat against pan creating air pockets - always use parchment, press it flat, and consider using baking spray on paper for extra insurance. If chips are unevenly cooked with some burnt and others underdone, your oven has hot spots, pans weren't rotated, or rings were different thicknesses - rotate pans halfway through, slice onions uniformly, and consider using middle rack position only. Cheese that won't crisp and stays rubbery used low-quality pre-shredded cheese with too many additives, or wasn't baked long enough - use quality Parmesan (Parmigiano-Reggiano is gold standard), bake until truly golden-brown, and let cool completely for maximum crispness. When lattices break apart when trying to remove from pan, they didn't cool long enough or you didn't create enough cheese connections - let cool minimum five minutes or until completely firm, and use generous cheese creating strong lattice structure.

Complete Meal Planning and Serving Suggestions

Understanding various serving applications maximizes these onion chips' versatility transforming them from single-purpose snack into multi-functional recipe component. For game day spreads, arrange on platter alongside wings, nachos, sliders, and vegetable sticks where they provide low-carb option that doesn't feel like diet food. Cocktail party appetizers present these in rustic basket lined with parchment alongside multiple dipping sauces (tzatziki, ranch, garlic aioli, spicy mayo) creating interactive eating experience. Burger and sandwich accompaniment serves these instead of french fries for lower-carb side that still feels indulgent. Salad topping breaks chips into pieces over Caesar salad, Greek salad, or grain bowls adding crispy, cheesy crunch. Soup garnish floats pieces on top of French onion soup, tomato soup, or creamy potato soup for textural contrast. Charcuterie board addition includes these alongside cured meats, cheeses, olives, and crackers. Keto meal prep packages individual portions for grab-and-go snacks throughout week. Kids' lunchbox treats pack in small containers for school lunches (though they're best fresh). Movie night snacking serves in bowl like popcorn for healthier cinema-style eating. Picnic and potluck offerings transport well in rigid containers maintaining crispness. For complete meals, pair with grilled proteins, roasted vegetables, or serve as appetizer before steak dinner. Dipping sauce options include: Greek tzatziki (classic pairing), ranch dressing (American favorite), garlic aioli (sophisticated), sour cream with chives (simple), spicy mayo (kick of heat), marinara sauce (pizza-inspired), blue cheese dressing (bold), or honey mustard (sweet-tangy). Beverage pairings include beer (lagers, pale ales), white wine (Sauvignon Blanc, Pinot Grigio), or sparkling water with lemon. The key is recognizing these work as both substantial snack satisfying hunger and textural component adding interest to other dishes.

Storage, Reheating, and Make-Ahead Strategies

Understanding proper storage and advance preparation maximizes convenience while maintaining optimal crispness and preventing the sogginess that plagues improperly stored fried or baked items. Freshly baked onion chips are best consumed immediately when they're at peak crispness - within two to three hours of baking they maintain excellent texture. If you must store leftovers, let cool completely first (storing while warm creates condensation that makes them soggy), then transfer to airtight container separating layers with parchment paper, store at room temperature for up to two days maximum - they'll soften somewhat but remain edible. Never refrigerate these as cold temperature and humidity make them irreversibly soggy and the cheese becomes unappetizing. To restore crispness in stored chips, arrange in single layer on baking sheet and reheat in 375°F oven for three to five minutes until cheese re-crisps and onions warm through - they won't be quite as crispy as fresh but improve dramatically. Alternatively, use air fryer at 350°F for two to three minutes for excellent crisping results. For make-ahead preparation (limited options given these are best fresh), you can slice onions and separate rings up to four hours ahead, store covered in refrigerator, then bring to room temperature before proceeding - this is the extent of useful make-ahead work. You cannot fully assemble these ahead and bake later as the moisture from onions will make cheese soggy. The best strategy for entertaining is having all components prepped and measured, then assembling and baking while guests arrive so they're fresh and hot for serving. These don't freeze well in finished form - the texture becomes unacceptable when thawed. If transporting to potlucks or parties, bake just before leaving, transport in rigid container lined with paper towels (absorbs any moisture), and plan to arrive within one to two hours for best quality. For optimal crispness, serve within thirty minutes of baking if possible.

The Science of Cheese Crisping and Maillard Reaction

Understanding the chemistry of how cheese becomes crispy helps explain why technique and temperature matter for optimal results. Parmesan cheese consists primarily of protein (casein), fat, water, and calcium. During baking, several processes occur: (1) As temperature rises, water evaporates from the cheese creating porosity - the escaping steam leaves behind a lacy, aerated structure rather than dense mass; (2) The proteins denature (unfold) and then create new bonds as they coagulate, forming rigid structure as they cool; (3) The fat renders out partially, helping conduct heat throughout while contributing to browning; (4) The Maillard reaction occurs between proteins and any residual sugars creating hundreds of flavor compounds responsible for nutty, toasted, savory notes and golden-brown color; (5) The lactose (milk sugar) caramelizes at high temperatures contributing to browning and sweet-nutty flavor. Parmesan specifically works well for this application because it's aged cheese with low moisture content (most water already removed during aging) meaning it can become crispy rather than just melting into puddle like high-moisture cheeses (fresh mozzarella, young cheddar). The calcium in Parmesan also contributes to structure. The shredded format with long strands creates connected network rather than disconnected particles - as cheese melts, the strands flow together forming continuous lattice before proteins set. The onions contribute through their own chemistry: they contain natural sugars (glucose, fructose, sucrose) that caramelize during roasting creating sweetness and golden-brown color, while their sulfur compounds (responsible for sharp onion flavor when raw) become sweeter and milder when cooked through heat-induced chemical transformations. The olive oil serves multiple purposes: it conducts heat efficiently helping both cheese and onions brown, prevents sticking, and carries fat-soluble flavor compounds. Understanding these processes explains why proper temperature (hot enough for Maillard reaction and water evaporation), appropriate cheese (low-moisture, aged, high-protein), and adequate baking time (allowing complete water evaporation) are essential for success.

Teaching Fundamental Cooking Skills

This recipe provides excellent opportunity to learn techniques that transfer across countless preparations while teaching that impressive results can come from creative thinking rather than complicated methods. Learning to slice onions uniformly teaches knife skills - consistent thickness ensures even cooking applicable to all vegetable preparation. The technique of separating onion rings without breaking them teaches gentle handling and understanding produce structure. Understanding how cheese can be used structurally rather than just as topping teaches creative ingredient usage applicable to all cooking - thinking beyond conventional applications. Learning to brush ingredients with oil teaches controlled fat application preventing both dryness and excessive greasiness. The concept of creating lattice or web structures with ingredients teaches visual composition and structural thinking applicable to presentation of all dishes. Understanding temperature's impact on texture (high heat for crisping versus low heat for gentle cooking) teaches fundamental principle applicable across all cooking methods. Learning to judge doneness by visual cues (golden-brown color, set texture) rather than just timing teaches observational skills essential to all cooking. The importance of cooling time allowing structure to set teaches patience and understanding that cooking continues even after heat is removed (carryover cooking). Working with viral recipes teaches media literacy - evaluating whether trendy recipes actually work versus being just visually appealing. For beginners intimidated by traditional onion ring frying, this builds confidence through simplified technique producing similar satisfaction. Success with creative adaptations like this encourages thinking beyond traditional recipes, inspiring innovation and experimentation in your own cooking.

The Economics of Homemade Versus Restaurant and Store-Bought Snacks

Understanding cost comparisons reveals significant savings while achieving superior quality and customization. Homemade crispy onion ring chips cost: two to three onions (two dollars), Parmesan cheese (four to five dollars for eight ounces used), olive oil (fifty cents), spices (fifty cents) - total approximately seven to eight dollars for large batch serving six to eight people as appetizer or snack, or roughly one dollar per serving. Compare this to: restaurant onion rings (six to twelve dollars for appetizer portion serving two to three), gourmet cheese crisps at grocery stores (five to eight dollars for small bag), fried onion rings from takeout (eight to fifteen dollars), or specialty low-carb snacks (six to ten dollars for small portion). Making at home saves five to eleven dollars per serving or sixty to ninety dollars if serving at party. For people following keto or low-carb diets, commercial keto snacks are notoriously expensive - these provide satisfying alternative at fraction of cost. Beyond monetary savings, homemade offers control over cheese quality (use authentic Parmigiano-Reggiano versus cheap "Parmesan"), onion type (organic, locally sourced), and seasoning intensity. More significantly, these taste dramatically better fresh from oven than any reheated restaurant onion rings or stale packaged snacks. The time investment (about thirty minutes total including prep and baking) is reasonable for quality and quantity produced. For people who regularly buy expensive keto snacks or appetizers for entertaining, learning to make these saves substantial money while impressing guests more than store-bought options.

Understanding Cheese Crisp Traditions and Modern Low-Carb Cooking

These onion ring chips connect to broader tradition of cheese crisps (frico, Parmesan crisps, cheese chips) that have existed in various forms across cuisines. Italian frico from Friuli region creates lacy cheese crisps by frying grated cheese in skilled until crispy - traditionally using Montasio cheese. These crisps are served as appetizer or broken over salads. French tuiles au fromage create similar cheese wafers using Gruyère or Comté. Spanish versions use Manchego cheese. The technique of crisping cheese became popular in low-carb and keto communities (early 2000s onward) as way to create satisfying crunchy snacks without carbohydrates - cheese crisps replaced crackers, chips, and other grain-based snacks. The innovation of using cheese structurally (creating lattice to hold other ingredients) rather than just making plain cheese crisps represents evolution of the technique. This specific application (onion rings) cleverly solves the "I miss onion rings on my low-carb diet" problem through substitution thinking - replacing carb-heavy breading with cheese coating that provides similar textural satisfaction. The viral spread of techniques like this demonstrates how contemporary food culture enables rapid innovation sharing - someone discovers clever application, shares on social media, thousands replicate and iterate creating variations within days or weeks. Understanding this context helps appreciate these chips as part of living culinary evolution where home cooks contribute genuine innovations rather than just following restaurant or cookbook recipes, democratizing food creativity through social media platforms.

Pin it

This crispy onion ring chips recipe represents the perfect intersection of viral social media food innovation and practical home cooking solutions, proving that the best contemporary recipes often emerge from creative home cooks solving real problems - in this case, creating satisfying onion ring experience without deep frying hassle or carb-heavy breading - through clever technique that's simultaneously impressive and accessible. What makes this recipe genuinely valuable is how it demonstrates that cooking innovation doesn't require professional training or expensive equipment but rather creative thinking about how ingredients can be used unconventionally, teaching important lesson that we shouldn't be constrained by traditional preparations when simple substitutions (cheese for breading) can achieve similar satisfaction while solving practical concerns like dietary restrictions, cooking difficulty, or mess reduction. The transformation of simple onions and Parmesan cheese into crispy, addictive snack that rivals fried onion rings in satisfaction while being dramatically easier and lower-carb shows that constraint often inspires creativity - the challenge of making onion rings without frying or breading led to genuinely clever lattice technique that's arguably more interesting than traditional preparation. Whether you're someone following keto or low-carb diet seeking satisfying snacks that don't taste like deprivation, a home cook looking for party appetizers that impress without requiring deep fryer or special skills, someone interested in viral recipe trends wanting to understand what makes certain techniques spread rapidly, a health-conscious eater wanting to enjoy classic flavors through lighter preparations, an innovative cook drawn to creative ingredient applications that challenge conventional thinking, or simply anyone who appreciates how social media has democratized recipe sharing allowing home cooks worldwide to contribute genuine innovations that spread based on merit rather than being gatekept by food industry professionals, this delivers completely. The thirty-minute total time from start to finish and minimal cleanup (just baking sheets and cutting board) mean you can make these spontaneously for movie night or game day without planning ahead, while the naturally gluten-free and low-carb nature means they accommodate most dietary restrictions making them reliable choice for diverse gatherings. Once you've experienced how that Parmesan lattice creates surprisingly sturdy structure allowing you to break off sections like crackers, tasted how the nutty-salty cheese paired with sweet caramelized onions creates more interesting flavor than bland fried coating, understood how simple technique substitution (cheese instead of breading) can fundamentally reimagine familiar foods, watched how guests react with genuine surprise and delight when you explain these contain no breading or deep frying, and appreciated how viral recipes can represent genuine culinary innovations rather than just pretty gimmicks when they solve real problems through clever thinking, you'll find yourself making these repeatedly, experimenting with different seasonings and cheese combinations discovering your signature version, confidently explaining the technique to friends who ask how you made them, understanding that the best cooking innovations often come from constraint and necessity rather than unlimited resources, and recognizing that contemporary food culture's emphasis on sharing techniques through social media, while sometimes criticized for prioritizing aesthetics, also enables rapid innovation and democratizes culinary creativity allowing anyone with good idea to contribute to our collective recipe knowledge, ultimately teaching us that cooking evolution happens not just in restaurant kitchens or test kitchens but increasingly in home kitchens worldwide where creative cooks tackle everyday challenges through clever ingredient substitutions and technique innovations, with these crispy onion ring chips embodying that spirit perfectly through being simultaneously viral trend and genuinely useful solution to real cooking challenges, proving that when we approach familiar foods with fresh perspective asking "how could this be easier, healthier, or more interesting," we often discover innovations that improve upon traditions while respecting what made originals beloved, creating new classics for contemporary cooking that honor both heritage and innovation.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, but Parmesan works best because it gets really crispy when baked. You could try aged cheddar or Asiago for a different flavor.

→ How thin should I slice the onions?

As thin as possible - almost see-through. A mandolin slicer helps get them paper-thin, which makes them extra crispy.

→ Can I make these ahead of time?

They're best eaten fresh, but you can store them in an airtight container for 1-2 days. They might lose some crispness though.

→ Why is my cheese not getting crispy?

Make sure your oven is fully preheated to 400°F and spread the cheese in an even, thin layer. Also, don't pull them out too early - they need the full baking time.

→ Can I add other seasonings?

Definitely! Try ranch seasoning, cayenne pepper for heat, or Italian herbs. Just sprinkle them on before baking.

→ Do I need parchment paper?

Yes, it's important. Parchment paper prevents the cheese from sticking to the pan and makes cleanup much easier.