Mexican Chili Kale Chips

Mexican Chili Kale Chips

When I was a kid I LOVED Mexican Chili Chips. Now that I am old enough to read labels, I fully realize how terrible most of the ingredients in the original chips are. This lead me on a quest to find a healthier substitute I could feel good about giving my kids. I love the Cashew Moment recipe in Gwyneth Paltrow’s It’s All Good cookbook, and have used this as the base for my sauce.

I have substituted potato chips for kale, an anti-inflammatory nutrient powerhouse full of fibre and antioxidants. I designed this recipe to be (and lunchbox friendly!) using sesame seeds, sunflower seeds and omega 3 and protein rich hemp seeds in lieu of cashews. I used flax oil as the omega 3 fatty acids would retain their nutritional punch when used in a lower temperature dehydrator. If you are making these in the oven, you can sub the flax oil for avocado or olive, as these oils work better at higher heat. Feel free to use the jalapeño or not, depending on your kid’s spice tolerance!

Mexican Chili


1 head organic curly kale
½ cup raw sunflower seeds, soaked overnight and rinsed
½ cup raw sesame seeds, soaked overnight and rinsed
1 Tbsp hemp seeds
½ tsp ground cumin
½ tsp chili powder
½ tsp smoked (or regular) paprika
2 Tbsp nutritional yeast
½–1 jalapeño chili, diced (optional)
3 Tbsp fresh lime juice
⅓ cup flax oil
⅓ cup filtered water, as needed to thin sauce
1 tsp sea salt


Wash and dry kale, then tear it into large pieces.
Assemble remaining ingredients in a food processor or high powered blender and process until smooth.
In a large mixing bowl, add kale and spicy cheese sauce. Massage together until fully combined.
Spread massaged kale on dehydrator sheets and dehydrate at 110F for 10–12 hours, or until crispy OR preheat oven to 200F (or lowest temperature possible), arrange kale on parchment lined baking sheets and cook for 1–1½ hours, or until crispy, keeping an eye on it to make sure it doesn’t burn.
Kale chips are best eaten right away, but they can be stored in an airtight, sealed container for a day or so (any longer than this and they will begin to soften).

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