Low calorie zucchini chips make for a crunchy, guilt-free snack that’s surprisingly easy to whip up. If you’ve been hunting for something crispy without the calorie overload of traditional chips, then zucchini chips might just become your new go-to. I’ve been making these for years, and trust me, once you get the hang of it, they’re addictive in the best way.
Why You Should Try Low Calorie Zucchini Chips
Zucchini chips offer a fresh twist on snacking. They’re light, crunchy, and packed with nutrients, unlike your typical bag of chips. Plus, they satisfy that craving for something salty and crispy without making you feel like you’ve just eaten a small bag of regret.
If you’ve ever felt like chips were your snack kryptonite, zucchini chips can be your tasty sidekick. They’re also super versatile you can season them however you like and still keep the calories low.
Variations I’ve Tried And Loved
I’m a bit of a seasoning experimenter, so I’ve tried a bunch of flavors with zucchini chips. Here are some favorites:
- Classic sea salt and black pepper: Sometimes simple is best.
- Garlic powder and paprika: Adds a smoky, savory punch.
- Parmesan and Italian herbs: For when you want something a bit fancy.
- Chili powder and lime zest: A little kick with a citrus twist.
- Nutritional yeast and smoked salt: Vegan-friendly with a cheesy vibe.
The best part? You can mix and match these or come up with your own combos. Ever thought about curry powder or za’atar? Yep, those work too.
Low Calorie Zucchini Chips
Ingredients
Instructions
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Thinly slice the zucchinis using a mandoline or sharp knife.
- Arrange the slices in a single layer on the prepared baking sheet.
- Bake for 1 to 2 hours, flipping halfway, until chips are crispy and golden brown.
- Sprinkle Parmesan cheese over the chips immediately after baking if desired.
- Allow to cool completely and serve as a healthy snack or appetizer.
Notes
Serving Ideas for Low Calorie Zucchini Chips
These chips are great solo, but you can also pair them with dips or salads.
- Serve with hummus, guacamole, or salsa for a tasty snack.
- Toss into a crunchy salad for extra texture.
- Use as a garnish on soups instead of croutons.
- Stack them with layers of cheese and tomato for a fun appetizer.
Honestly, they’re so good on their own that sometimes I just eat a big bowl while binge-watching my favorite shows.
Tips for Low Calorie Zucchini Chips Recipe
A few things I learned from trial and error:
- Don’t skip the salting step. It’s key for crispiness.
- Slice as evenly as possible. Uneven slices cook unevenly.
- Pat dry well after salting to avoid soggy chips.
- Use parchment paper to prevent sticking.
- Store leftovers in an airtight container, but be warned—they don’t stay crispy forever.
If you find your chips aren’t crisping up enough, try baking a bit longer or lowering the oven temp slightly.
Leftovers and Storage
Zucchini chips don’t keep their crunch for long once exposed to air. If you have leftovers, store them in an airtight container at room temperature. Avoid the fridge, as moisture will make them soggy.
If you want to revive them, pop them back in a low oven for 5-10 minutes before serving. Just don’t expect them to be as good as fresh out of the oven.
Common Mistakes to Avoid
- Slicing too thick: Thick slices won’t get crispy and will taste mushy.
- Skipping the salt soak: Moisture stays in the zucchini, ruining crispiness.
- Crowding the baking sheet: Overlapping slices steam instead of bake.
- Using too much oil: It’s a chip, not a deep-fry session.
- Baking at too high a temperature: Chips can burn on the outside but stay soggy inside.
Avoid these and you’ll have chip success every time.
Nutrition Infos (per serving)
- Calories: 70 kcal
- Carbohydrates: 5 g
- Protein: 1 g
- Fat: 4.5 g
- Fiber: 1 g
- Sugar: 2 g
These numbers can shift slightly depending on the amount of oil and seasonings you use, but overall, zucchini chips are a light and nutritious snack option.