Ingredients:

  • 6-8 large fresh jalapeños (approx. 12 oz / 340g), sliced into 1/4 inch rounds
  • 1 tsp (5g) salt
  • ½ cup (56g) superfine almond flour
  • ¼ cup (25g) grated parmesan cheese (powdered style)
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) black pepper
  • 2 large eggs, beaten
  • 1 tbsp (15ml) water

Instructions:

  1. Slice the jalapeños into uniform rounds. Place them in a colander, sprinkle with salt, and let them sit for 5 minutes. Pat them completely dry with paper towels to remove surface moisture.
  2. Set up a dredging station: In the first bowl, whisk the beaten eggs and water. In the second bowl, combine almond flour, parmesan cheese, garlic powder, smoked paprika, and black pepper, stirring until evenly distributed.
  3. Dip each jalapeño slice into the egg wash, letting the excess drip off, then immediately press the slice into the almond flour mixture until fully encased. Place breaded slices on a plate.
  4. Preheat the air fryer to 400°F (200°C) and lightly spray the basket with oil. Arrange slices in a single layer and air fry for 8-10 minutes, flipping halfway through, until a deep mahogany color is achieved.