I wanted crunchy jalapeños a few nights ago for one of my Royally Awesome Sausage on a Bun™ which usually includes things like thyme aioli, sauerkraut, caramelized onions with garlic, hot Russian mustard, and other delicious garnishes.
The experiment turned out very well.
To make them I used your standard jarred jalapeños, patted them down very well with paper towels to get them as dry as possible, and pan fried them in hot canola oil. When I took them out I gave them just a small pinch of salt and a good grind of pepper to stick to them.
Next time I am going to try frying them more to actually make jalapeño chips.
I saved the now bright green oil presumably jalapeño flavored, but have yet to use it.