0.5 Points Baked Zucchini Chips

Baked Zucchini Chips


  • Zucchini
  • Olive oil spray
  • Salt
  • Pepper
  • Paprika


  1. Preheat your oven to 425°F (220°C).
  2. Thinly slice the zucchini into rounds. A mandoline slicer works best for uniform slices.
  3. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
  4. Lightly spray the zucchini slices with olive oil spray.
  5. Season the slices with salt, pepper, and paprika to taste.
  6. Bake in the preheated oven for about 20-25 minutes, or until the zucchini chips are crispy and golden brown. Keep an eye on them to prevent burning.
  7. Remove from the oven and let them cool slightly before serving. Enjoy your homemade baked zucchini chips!

To calculate Weight Watchers points for your Baked Zucchini Chips recipe, we need to consider the primary ingredients and their quantities. The Weight Watchers points are generally calculated based on calories, sugar, saturated fat, and protein content. However, for simple recipes with whole ingredients, we can use some approximations based on known point values of the ingredients.

Ingredients Breakdown

  • Zucchini: Zucchini is generally zero points on Weight Watchers as it is a non-starchy vegetable.
  • Olive Oil Spray: The olive oil spray is used lightly, so the points will depend on the amount used. For instance, 1 teaspoon of olive oil is approximately 1 point.

Estimating Points

Assuming the olive oil spray used is equivalent to 1 teaspoon of olive oil:

  1. Zucchini: 0 points
  2. Olive Oil Spray (1 teaspoon): 1 point
  3. Salt, Pepper, Paprika: 0 points (as these are used in minimal quantities)

Total Points Calculation

  • Total Points: 1 point for the entire recipe (mainly from the olive oil spray)

Serving Size

If the entire recipe serves 2 people, then each serving would be approximately 0.5 points.

This is a rough estimate. For a precise calculation, you can use the Weight Watchers app or their online calculator by entering the exact quantities and types of ingredients used.

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