Low-calorie alternative to Lao Gan Ma spicy chili crisp?
Fermented chopped chili (duojiao) or pickled pepper (pao jiao) would be a good alternative in terms of flavor: spicy, tingly, salty, umami. The two are prepared using a very similar recipe, with the former the Hunanese variant and the later the Szechuanese varient. The usage, however, is very different from that of Lao Gan Ma: Lao Gan Ma is usually added to stir fries, but pao jiao/duojiao require a longer cooking process (e.g., steaming, braising, stewing) for the flavor to be fully released. 

Fermented chili/pickled pepper is extremely easy to make: the main ingredients are red chili peppers (perhaps chopped), some sugar, salt, garlic and ginger (and Szechuan peppercorns, if you are making the Szechuanese variant) to taste, and (imporatantly) rice wine. The umami flavor comes from the fermentation process, while the wine contributes to an esterification process that adds more flavor to the completed dish.