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Kale Avocado Chili Dip with Keto Crackers

Average: 5 (7 votes)
(7 votes)
Kale Avocado Chili Dip with Keto Crackers

Kale avocado chili dip with keto crackers - Healthy food for game day! Photo: Iris Lange-Fricke

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Health Score:
100 / 100
20 min.
ready in 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

This keto-friendly dish is rich in heart-healthy fats from the avocado and iron from the kale.

If you don't have kale, spinach is a good substitute.

1 serving contains
(Percentage of daily recommendation)
Calorie337 cal.(16 %)
Protein10 g(10 %)
Fat31 g(27 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.8 μg(14 %)
Vitamin E5.2 mg(43 %)
Vitamin K219.8 μg(366 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.4 mg(29 %)
Folate81 μg(27 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium723 mg(18 %)
Calcium139 mg(14 %)
Magnesium119 mg(40 %)
Iron2.7 mg(18 %)
Iodine5 μg(3 %)
Zinc2.2 mg(28 %)
Saturated fatty acids6.9 g
Uric acid19 mg
Cholesterol0 mg
Complete sugar4 g
Development of this recipe:


5 Tbsps flaxseed
5 Tbsps Pumpkin seed
3 Tbsps Sesame seeds
4 Tbsps Almond flour
2 Tbsps liquid Coconut oil
3 Avocados
7 ozs Kale
1 small green chili pepper
4 Tbsps olive oil
1 lemon (peel and juice)
1 handful Watercress

Preparation steps

Kale Avocado Chili Dip with Keto Crackers preparation step 1

Place the seeds and kernels in a bowl with almond flour, pour 1/2 cup of hot water over them and leave to stand for 10 minutes. Then add coconut oil, season with salt, and mix everything.

Kale Avocado Chili Dip with Keto Crackers preparation step 2

Spread the mixture on a baking tray covered with baking paper and spread it out about 1/4th inch thin. Bake the cracker mixture in a preheated oven at 325°F for 25-30 minutes. Then remove from the oven, allow to cool for 10 minutes and break the crackers into pieces.

Kale Avocado Chili Dip with Keto Crackers preparation step 3

Meanwhile, cut the avocados in half for the dip, remove the stones, lift the flesh out of the skin with a spoon and dice roughly. Clean the kale, pluck the green from the stalks, wash, shake dry and chop into small pieces. Halve the chili pepper lengthwise, remove seeds, wash and chop. Put the avocado, kale, and chili together with olive oil in a mixer and mash coarsely. Season to taste with salt, lemon peel and juice, and pepper. Pour the dip into a bowl, garnish with watercress and serve with the crackers.