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.
- 1 medium zucchini, sliced thinly
- 2 tablespoons coconut oil, melted
- ¼ cup grated Parmesan cheese
- ½ Jalapeño, chopped
- ½ teaspoon sea salt
- 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
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