Parmesan Jalapeño Zucchini Chips
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Move over kale chips!! These Parmesan Jalapeño Zucchini Chips are perfectly cheesy, salty, and spicy!! I love snacking on these easy, low carb, keto, and gluten free chips!
So the other day I threw on my husband’s jacket as I ran out the door. I mainly just needed something to cover me while I went outside for a few minutes. Guys. The POCKETS. Want to know why men don’t have purses, pocketbooks, and handbags? Because they have the largest pockets in alllll the land.
I was astonished. I only had my phone and keys in this one pocket, but I found myself fishing around for them because they got lost. In the pocket. Why do women have the smallest pockets? I mean, I get that jeans may be tricky, but coats? Give us some pockets please!! The things I could carry. Snacks, sippies, diapers, oh my! I could probably fit my smallest child in there no problem.
In an effort to clean out the fridge before we left for California, I made some zucchini chips. I had a milllllion zucchinis. Ok, maybe five. I had five. So I made some zucchini chips because I was getting creative and they are something I’ve been meaning to make. These are sooo good and a great snack option. If kale chips aren’t your thang, definitely give some zucchini chips a try! I will say that they are best eaten warm. I ate a bunch of these and then went back for more hours later and wasn’t thrilled. Straight from the oven they are soft but crisp and oh so yummy. When I reheated them, they got a bit soggy and not so good.
Jaryd ate probably half of these before he was like, “Ohh sorry you wanna take a picture of them?!” Um, yes. That’s my life now.
So here’s how you make Parmesan Jalapeño Zucchini Chips:
In a large bowl, place the zucchini rounds and coconut oil. Toss to coat the zucchini in oil.
Add the remaining ingredients and toss to coat the zucchini.
On a lined baking pan, place a single layer of zucchini chips.
If any remaining cheese is at the bottom of the bowl, sprinkle on the chips.
Bake for 25 minutes, flipping after 15 minutes.
Description
Move over kale chips!! These Parmesan Jalapeño Zucchini Chips are perfectly cheesy, salty, and spicy!! I love snacking on these easy, low carb, keto, and gluten free chips!
Ingredients
- 1 medium zucchini, sliced thinly
- 2 tablespoons coconut oil, melted
- 1/4 cup grated Parmesan cheese
- 1/2 Jalapeño, chopped
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350F.
- In a large bowl, place the zucchini rounds and coconut oil. Toss to coat the zucchini in oil.
- Add the remaining ingredients and toss to coat the zucchini.
- On a lined baking pan, place a single layer of zucchini chips.
- If any remaining cheese is at the bottom of the bowl, sprinkle on the chips.
- Bake for 30 minutes, flipping after 15 minutes.
Enjoy!! xo
