1. Preheat the oven to 425 degrees F. Drizzle the olive oil over two large rimmed sheet pans. Gently roll the olive oil around to evenly coat the bottoms. Set aside.

Prep your assembly line

1. Add 1/4 cup of the flour to a large mixing bowl. Set aside.
2. In another large mixing bowl, combine the remaining 1/2 cup of flour with the yogurt and eggs, and whisk until smooth and completely combined. Add the buttermilk, a tablespoon or so at a time, as needed, until the batter is thin enough run smoothly off the back of a spoon. Set aside.
3. Place half of the potato chips in an even layer in a shallow baking dish. Set aside.

Coat the onion rings

1. Working in batches, toss the onion rounds in the flour, just enough to lightly coat. Gently tap the rings against the side of the bowl to remove any excess flour, as needed.
2. Place the floured onions in the yogurt mixture, flipping to thoroughly coat with the batter, then place on top of the crushed potato chips (3-4 at a time). Scoop the chips up around the sides and on top until each onion piece is evenly and completely covered with chip crumbs.

Bake

1. Place the sheet pans in the oven five minutes prior to baking to heat up the pans and oil. Carefully remove from the oven, place the coated onion rings on the pans, and return to the oven.
2. Bake for 14-16 minutes, flipping once halfway through, until golden brown and cooked through.
3. Remove from the oven and transfer to a paper towel-lined baking sheet to cool. Serve warm or at room-temperature with ketchup, bbq sauce or your favorite dipping sauce. Enjoy!