By The Toasted Pine Nut
Parmesan Jalapeño Zucchini Chips
6 steps
Prep:5minCook:30min
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!
Updated at: Fri, 22 Nov 2024 01:03:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
17
Low
Glycemic Load
1
Low
Nutrition per serving
Calories396.7 kcal (20%)
Total Fat36.9 g (53%)
Carbs7 g (3%)
Sugars4.9 g (5%)
Protein11.3 g (23%)
Sodium1040.3 mg (52%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
In a large bowl, place the zucchini rounds and coconut oil. Toss to coat the zucchini in oil.
Step 3
Add the remaining ingredients and toss to coat the zucchini.
Step 4
On a lined baking pan, place a single layer of zucchini chips.
Step 5
If any remaining cheese is at the bottom of the bowl, sprinkle on the chips.
Step 6
Bake for 30 minutes, flipping after 15 minutes.
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