Parmesan Jalapeño Zucchini Chips

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!

Prep: 5 minsCook: 30 minsTotal: 35 mins
Servings: 1.5 cups 1x


  • 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


  1. Preheat oven to 350F.
  2. In a large bowl, place the zucchini rounds and coconut oil. Toss to coat the zucchini in oil.
  3. Add the remaining ingredients and toss to coat the zucchini.
  4. On a lined baking pan, place a single layer of zucchini chips.
  5. If any remaining cheese is at the bottom of the bowl, sprinkle on the chips.
  6. Bake for 30 minutes, flipping after 15 minutes.
© The Toasted Pine Nut