Copycat Recipe: Rhythm Superfoods Zesty Nacho Kale Chips

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Copycat Recipe: Rhythm's Zesty Nacho Kale Chips // Follow Me on Pinterest

I have a confession to make.

I am addicted to kale chips.

And not just any kale chips.

I’m talking about the Zesty Nacho Kale Chips by Rhythm Superfoods.


Dear Rhythm Superfoods,

If you happen to be reading this and want to send me a case of your chips, I certainly won’t complain.

Your #1 Fan

OK. Moving on.

The problem with this addiction is that it could easily eat me out of house and home. These kale chips are PRICEY at $5.75 for a 2 ounce bag. And let’s face it … I could easily eat more than 2 ounces at a time. Oh, yes, yes I could.

So, before we lose what little savings we have built up, I figured I best try to recreate a version at home that will ensure we will still have money left in our retirement account down the road. I really wanted to perfectly re-create the Rhythm chips as best I could, so I built my recipe based on the ingredients on the back of the bag. After playing with the ingredients and proportions, I found that I had added a few other items, but they turned out great. Not a perfect recreation, but pretty darn close and they sure hit the spot when I am craving that crunchy, “cheesy” kale chip experience.

Rhythm’s Zesty Nacho Kale Chips ingredients are: organic kale, organic sunflower seeds, organic tahini, organic carrot powder, organic spices, organic red bell pepper powder, organic apple cider vinegar, organic lemon juice concentrate, organic evaporated cane juice, sea salt.

My “Cheesy” Kale Chips ingredients are: organic kale, organic sunflower seed butter, organic tahini, organic apple cider vinegar, nutritional yeast, organic lemon juice, organic red bell pepper, organic sesame oil, raw honey, golden balsamic vinegar, coconut aminos, garlic powder, onion powder, sea salt, and black pepper.

I have a few additional ingredients in my list when compared to Rhythm’s, but I still think they turned out well. Being that I am dairy-free, this is the closest I’ll ever get to cheese! Enjoy!

Note: I have made this with both curly kale and the flat dinosaur kale. I prefer the curly, because it seems to “grab” the dressing better, so you get thicker coated pieces (for the ultimate cheesy experience). When I make it with 2 large bunches of curly kale, I use all of the dressing in this recipe. When I make it with 2 large bunches of dinosaur kale, I only use about half of the recipe, since the dressing doesn’t stick to the leaves as well. If you want to use the flat kale, you could do one of 3 things to remedy this conundrum:

  • You can double the amount of dinosaur kale you use (4 bunches as opposed to 2)
  • You can cut the dressing recipe in half
  • You can make the full batch of the dressing and save the extra for another batch of kale chips (the dressing will stay good in the fridge for a couple weeks. Or, you can use the extra on chicken, fish, or as a veggie dip. It’s SUPER good on almost everything!

Also, I like the kale chips to be super duper coated in the sauce, so if you’re wanting them a little less coated, just start with half of the recipe and add more dressing until you get your desired coating.

P.S. I did do a cost breakdown and sadly, these kale chips are on the pricey side, even when I make them at home. My version comes out to about $1.90 – $2.00 an ounce, compared to Rhythm’s $2.86 an ounce.  The per ounce cost is going to vary depending on where you live and the prices of your ingredients. This summer, I’m planning on growing my own kale, so that will shave off a bit of the cost. But, I am still in love with them, regardless! 🙂

Coupons and Freebies for Zesty Nacho Kale Chips Ingredients 

Below are special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
  • Vitacost: If you sign up through this link, you’ll get a coupon for $10 off your first purchase.

Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂

I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.

My favorite olive oil comes from Kasandrinos. It is excellent quality, produced in small batches (with lots of love), and tastes amazing. Visit their site here.

Copycat Recipe: Rhythm's Zesty Nacho Kale Chips
I have linked to the products from my affiliate partners that I personally use and recommend. All funds earned go to help support the maintenance of this site and free content. Thank you! 🙂
Recipe type: Gluten, Grain, and Dairy Free Snack
  1. Wash your kale and remove all of the stems. Tear the kale leaves into bite sized pieces. Lay kale pieces out in a thin layer on some towels and let the water drain and the leaves to dry. You want to make sure the leaves are dry before tossing them with the sauce.
  2. In a high-powered blender or a food processor, combine all of the ingredients (except the kale) and blend until smooth and creamy. An immersion blender works well too. Make sure you taste for salt. I like lots of salt, but others may not like as much.
  3. Pour the sauce in a large bowl and then add the dry kale leaves. Using tongs (or your hands), toss the leaves in the dressing until coated.
  4. If you have a dehydrator, dehydrate the kale chips, following your dehydrator's instructions.
  5. If you're like me and have to use your oven, pre-heat the oven to 170°.
  6. Line some sheet pans with parchment paper. Spread the kale leaves out on the pans, making sure there are not big clumps of leaves stuck together. You want to make sure each chip has room to dehydrate on the pan.
  7. Bake in the oven for 3-5 hours, or until the chips are dry and crispy.
  8. You can also dehydrate in your dehydrator at 115 degrees for 6-8 hours.
  9. Store in an airtight container. If you want to keep your chips crisp, you can use a couple of the moisture packs that come in vitamin bottles, or add a couple tablespoons of uncooked rice to the bottom of the container. This will help absorb any moisture and keep your chips dry. I do this with my salt shakers -- add some uncooked rice to the shaker and it keeps the salt from clumping.
  10. Enjoy!


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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. They certainly look like the real thing! I’ll have to try this sometime!

  2. That’s a surprise that it is so expensive to make your own chips. I think that I will make some anyway.


    Posted 01/07/14

    • Yes, once I added up the cost of all of the ingredients, it was more expensive than I expected. Growing my own kale will shave several dollars off the total cost. Kale has been running around $2.00 per bunch around here. It’s still cheaper than buying them already made, and I do have total control over the ingredients, so I can tailor it to suit my own needs. Enjoy!


      Jessica Espinoza
      Posted 01/07/14

  3. Looks very yummy, can’t wait to try it out! Just one quick question before I make the chips: it says that we need to bake for 3-5 “hours”–or is that minutes? Thanks again for sharing 🙂


    Posted 01/07/14

    • Roula-Marie – If you have to use your oven, you will need to set it to the lowest heat possible (mine is 170 for my oven) and it will take 3-5 hours to fully dehydrate. If you use a dehydrator, you will need to follow the manufacturer’s instructions for your machine, but it will probably take around 12 hours since you’ll be dehydrating at a much lower temperature.


      Jessica Espinoza
      Posted 01/07/14

  4. OMG Jessica, we are totally addicted to this chips!! First time made we scarfed down two big bunches of kale in 2 hours!! GREAT GREAT job on this recipe!!


    Vivica Menegaz CTWFN
    Posted 01/15/14

    • Really? That is awesome! I can’t get enough of them. I make a batch every week. Still addicted! 🙂


      Jessica Espinoza
      Posted 01/16/14

  5. Hey there! I was wondering if I could make the dressing ahead of time. Place it into the fridge and then just place it on the kale the next day? Thanks!


    Posted 10/23/14

    • Hi Jenny – Yep! I have done that a number of times and it works great! Hope you enjoy! 🙂


      Jessica Espinoza
      Posted 10/24/14

  6. I attempted this recipe, not sure what happened, but they don’t taste the same at all. I strictly followed the recipe, but it taste too sweet and cidery. Very bummed right now!


    Posted 01/12/16

    • Hi Dawn! So sorry the recipe didn’t turn out for you! My tastebuds think they taste very close to Rhythm’s chips, but all of our tastebuds are different! You could leave the honey out and that would up the savory flavor.


      Jessica Espinoza
      Posted 01/15/16

  7. Oh my goodness, thank you for posting this! I can absolutely relate to your kale chip addiction, and your woe over the price of kale chips. :/ This sounds amazing, and any little bit off the price helps! I am pinning this now, and returning to it the next time my kale chip cravings hit!


    Christina Donaldson
    Posted 07/12/16

    • Hi Christina! Awesome! I am so glad this was helpful! These are still by far my favorite kale chips. They are SOOOOOOO delish! I hope you enjoy and thank you for sharing! 🙂


      Jessica Espinoza
      Posted 07/14/16

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