Low Calorie Zucchini Chips

Low Calorie Zucchini Chips taste salty, crispy, and a little bit cheesy, and they totally satisfy that potato chip craving without wrecking your calories for the day. They work great for anyone who wants a crunchy snack in about 45 minutes, including baking time and cleanup. I snack on a tray of these while editing recipes, and somehow they still vanish before they ever see a serving bowl.

Why Make This Low Calorie Zucchini Chips at Home

Homemade Low Calorie Zucchini Chips taste fresher and more customizable than anything in a bag. You control the oil, salt, and seasonings, so the chips stay light, crunchy, and tailored to your taste buds.

You also use up extra zucchini in a way that feels fun instead of like vegetable homework. The process stays simple, the ingredients stay cheap, and you end up with a snack that feels fancy but fits a weeknight.

“These Low Calorie Zucchini Chips came out super crispy and addictive, and I did not miss regular chips at all. ★★★★★”

Ingredients You Need

• Zucchini:

  • Use small to medium zucchini, about 6 to 7 inches long.
  • Smaller zucchini have fewer seeds and give crispier chips.
  • Pat them very dry so they actually crisp instead of steam.

• Olive oil or avocado oil:

  • Use just enough to lightly coat the slices.
  • Spray oil works great if you want the lowest calories.
  • I like a light olive oil because it tastes neutral and browns nicely.

• Salt:

  • Fine sea salt or table salt sticks better to the slices.
  • Start with less; you can always add more after baking.

• Black pepper:

  • Freshly ground pepper adds a little heat and depth.
  • Use a fine grind so it coats evenly.

• Garlic powder:

  • Adds savory flavor without moisture.
  • Do not swap with fresh garlic, which burns and softens the chips.

• Onion powder (optional):

  • Adds a subtle chip-like flavor that tastes similar to sour cream and onion.

• Smoked paprika or regular paprika (optional):

  • Smoked paprika gives a barbecue chip vibe.
  • Regular paprika adds color and a mild pepper flavor.

• Grated parmesan cheese (optional but highly recommended):

  • Use the dry, sandy kind from a can for best crisping.
  • Sprinkle lightly so the chips do not burn.

Pantry shortcuts and substitutions

• Use Italian seasoning instead of separate garlic and onion powders.
• Swap parmesan with nutritional yeast for a dairy free cheesy flavor.
• Use a salt free seasoning blend if you want to control sodium tightly.

Equipment list

• Sharp chef’s knife or mandoline slicer
• Large cutting board
• Two large baking sheets
• Parchment paper or silicone baking mats
• Large bowl for tossing the zucchini
• Paper towels or clean kitchen towels for drying
• Wire cooling rack (helps chips stay crisp)

Tips & Mistakes

• Slice the zucchini very thin, about 1/16 to 1/8 inch, so the chips crisp instead of turn soggy.
• Keep the slices the same thickness, or some will burn while others stay floppy.
• Dry the slices thoroughly with towels before seasoning; moisture kills crispiness.
• Use a light hand with oil; too much oil makes the chips greasy and soft.
• Spread the slices in a single layer with space between them so they roast, not steam.
• Rotate the pans halfway through baking so they brown evenly.
• Check often near the end; zucchini chips go from perfect to burnt in a couple of minutes.
• Pull any chips that brown early and keep baking the rest so nothing scorches.
• Season lightly before baking and adjust salt after, since the chips shrink and flavors concentrate.
• Let the chips cool on a wire rack so air circulates and the bottoms stay crisp.

How to Make Low Calorie Zucchini Chips

Step 1: Prep the zucchini

Wash the zucchini and dry them well. Trim off the ends. Slice them into thin rounds, about 1/16 to 1/8 inch thick, using a sharp knife or mandoline.

Lay the slices on paper towels or clean kitchen towels in a single layer. Sprinkle a tiny pinch of salt over them and let them sit 10 to 15 minutes so they release some moisture. Pat the tops dry very well.

Step 2: Season the slices

Add the dry zucchini slices to a large bowl. Drizzle with a small amount of olive oil or spray lightly with oil. Toss gently with your hands so every slice gets a thin, even coat.

Sprinkle in salt, pepper, garlic powder, and any optional seasonings like onion powder or paprika. Toss again until the slices look evenly seasoned. Taste one raw slice and adjust the seasoning slightly if needed.

Step 3: Arrange on baking sheets

Line your baking sheets with parchment paper or silicone mats. Lay the zucchini slices in a single layer with a little space between each one. Avoid overlapping, or they will steam and stay soft.

If you use parmesan or nutritional yeast, sprinkle a light dusting over the slices now. Keep it thin so the cheese browns and crisps instead of burns.

Step 4: Bake until crisp

Heat the oven to 225 to 250°F. Slide the baking sheets into the oven. Bake 35 to 60 minutes, depending on thickness and oven quirks.

After about 30 minutes, start checking every 5 to 10 minutes. Rotate the pans and swap their positions in the oven. Remove any chips that look golden and crisp and place them on a wire rack to cool.

Step 5: Cool and season to finish

Let the chips cool completely on the wire rack. They crisp up more as they cool. Taste a few and sprinkle a tiny bit more salt or seasoning if you want stronger flavor.

Serve the Low Calorie Zucchini Chips right away, or store them once they reach room temperature.

Variations I've Tried

• Spicy chili chips: Add chili powder, a pinch of cayenne, and smoked paprika. These taste great with salsa or guacamole.
• Everything bagel chips: Toss the slices with a little oil and an everything bagel seasoning blend. Use less salt, since the blend already has plenty.
• Lemon pepper chips: Season with lemon pepper seasoning and a tiny squeeze of lemon juice after baking. The citrus brightens the zucchini flavor.
• Ranch style chips: Use a dry ranch seasoning mix and skip extra salt. These vanish fastest at my house.
• Herby parmesan chips: Mix dried Italian herbs with garlic powder and a light sprinkle of parmesan. They taste like a cross between garlic bread and chips.

How to Serve Low Calorie Zucchini Chips

Serve Low Calorie Zucchini Chips as a snack with hummus, Greek yogurt dip, or salsa. They also work as a crunchy side with grilled chicken, turkey burgers, or veggie wraps. I like to crumble a few over salads or grain bowls instead of croutons. They even make a fun topping for tomato soup or zucchini soup when you want extra texture.

How to store

• Room temperature: Keep fully cooled chips in an airtight container at room temperature for up to 2 days; line the container with a paper towel to absorb extra moisture.
• Fridge: Store in a sealed container up to 3 days; they soften a bit, but you can crisp them again in the oven.
• Freezer: I do not recommend freezing, since the chips pick up ice crystals and turn limp.
• Reheating: Spread chips on a baking sheet and warm them in a 250°F oven for 5 to 10 minutes until they crisp again, then cool slightly before eating.

Low Calorie Zucchini Chips

Low Calorie Zucchini Chips are salty, crispy, lightly cheesy baked zucchini slices that satisfy a potato chip craving with fewer calories.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer

Cuisine: American

Ingredients

  

• 2 medium zucchini, about 6 to 7 inches long
• 1 tablespoon olive oil or avocado oil
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika or regular paprika
• 2 tablespoons grated parmesan cheese (dry, canned style)

Instructions

 

1. Wash and dry the zucchini well. Trim off the ends, then slice into thin rounds about 1/16 to 1/8 inch thick using a sharp knife or mandoline.
2. Lay the zucchini slices in a single layer on paper towels or clean kitchen towels. Lightly sprinkle with a small pinch of salt and let sit 10 to 15 minutes to draw out moisture. Pat the tops very dry.
3. Place the dry zucchini slices in a large bowl. Drizzle with olive oil or spray lightly with oil. Toss gently so each slice is coated in a thin, even layer of oil.
4. Season with salt, black pepper, garlic powder, and if using, onion powder and paprika. Toss again until the slices look evenly seasoned, and taste one raw slice to adjust seasoning if needed.
5. Line two baking sheets with parchment paper or silicone baking mats. Arrange the zucchini slices in a single layer with a little space between each slice, making sure they do not overlap.
6. If using parmesan or nutritional yeast, sprinkle a very light, even dusting over the slices so it browns and crisps without burning.
7. Preheat the oven to 225°F to 250°F. Place the baking sheets in the oven and bake for 35 to 60 minutes, depending on slice thickness and your oven.
8. After about 30 minutes, begin checking the chips every 5 to 10 minutes. Rotate the pans and swap their positions in the oven. Remove any chips that look golden and crisp and transfer them to a wire rack to cool.
9. Let the zucchini chips cool completely on the wire rack; they will crisp further as they cool. Taste and sprinkle with a tiny bit more salt or other seasonings if desired, then serve or store once fully cooled.

Notes

Nutrition Information
Approximate per 1 of 4 servings, made with 1 tablespoon olive oil and 2 tablespoons grated parmesan: 70 calories; fat 5 g; saturated fat 1.5 g; carbohydrates 5 g; fiber 1 g; sugars 3 g; protein 3 g; sodium 200 mg. Values will vary based on exact zucchini size, oil amount, cheese, and seasonings used.

Storage: Keep fully cooled chips in an airtight container at room temperature up to 2 days, with a paper towel to absorb moisture. For longer storage, refrigerate up to 3 days and re-crisp in a 250°F oven for 5 to 10 minutes before serving.