Smoky Coconut Chips & Chipotle Queso Dressing

I was trying to decide where to put these recipes, because technically I’m not giving you a salad here;

I’m giving you an incredible dressing and smoky coconut pieces that will turn any salad into an incredibly tasty and satisfying.

For the pictures I went with these beautiful heirloom tomatoes of various colours, cut nice and chunky, along with some Romaine lettuce, coriander (cilantro) and avocado.

The chips themselves are crunchy straight from the dehydrator and need to be stored in a sealed container so they stay that way.  They’ll be good for weeks like that.  If they do happen to go soft, just pop them back in the dehydrator again.

The queso dressing is an absolute treat and has always been one of my favourite dressings.  It’ll easily keep for up to 4 days in a sealed container in the fridge.

Rate This Recipe
5 from 2 votes

Smoky Coconut Chips & Chipotle Queso Dressing

The dressing and coconut chips goes well with any salad and elevate the flavor.

Nutrition (For one serving)

Calories: 2393.92kcalCarbohydrates: 157.14gProtein: 58.93gFat: 185.62gSaturated Fat: 109.83gSodium: 4554.19mgPotassium: 3247.01mgFiber: 49.57gSugar: 58.56gVitamin A: 3129.75IUVitamin C: 93.06mgCalcium: 263.91mgIron: 24.89mg



  • 2 cups coconut flakes


  • 1 tsp chipotle chilli powder
  • 2 tbsp maple syrup
  • 4 tsp cumin
  • 4 sundried tomatoes soaked for an hour
  • 1/2 cup water this is soaking water from the sundried tomatoes
  • 1/4 cup tamari
  • 2 tsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tbsp mesquite lucuma


  • 1 cup cashews soaked 20 minutes
  • 1/2 red pepper
  • 1/2 cup water
  • 1 tbsp lime juice
  • 1/2 tsp apple cider vinegar
  • 2 tbsp tahini
  • 1 clove garlic
  • 1 serrano chili
  • 1 shallot
  • 2 tbsp cilantro coriander
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt


  • Blend all marinade ingredients in a high-speed blender until smooth.
  • Combine with coconut flakes and spread on a non-stick dehydrator sheet.
  • Spread onto a dehydrator sheet and dehydrate at 115 degrees for 20 hours until completely dry.
  • Blend all dressing ingredients in a high-speed blender. Will store in the refrigerator for up to 4 days.
Rate This Recipe
5 from 2 votes
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Russell James

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January 27th, 2018

23 thoughts on “Smoky Coconut Chips & Chipotle Queso Dressing”

  1. I made the dressing today to add to – farm fresh spinach, sorrel, and cilantro with cherry tomatoes, avo, apple, dried cranberries, and black olives and topped it with the coconut chips. I used half and half cashews and pumpkin seeds, as didn’t have enough cashews and it still came out great. Yummy!
    Thank you again Russell, for your generous sharing of your wonderful recipes!

  2. Aack! I did not read the full instructions before starting. I added all the liquids and the powders together to the coconut at the onset. Well, am sure it will turn out good enough, tho the sundried tomatoes are a little clumpy.
    But it would be helpful to have the recipe broken down in 2 parts – marinade as separate title/section, that is then added to coco flakes – just my suggestion, for greater recipe clarity. Dehydrating now, looking forward to finish! Thanks, Russell.

  3. I love the way you use Chipotle. I make your BBQ Kale chips and people rave about them. Can’t wait to try this one. Thank you

  4. WHOA !!! Coconut chips out of the dehydrator, it was like when I am making kale chips, I could not keep my hands out of the dehydrator as the coconut chips are so scrumptious. I made the dressing last night, wOw so deliciously tasty. I was not sure if the seeds from the Serrano pepper were to be removed. I used them anyway and the dressing was tangy, spicy with a hint of “hotness” of the Serrano seeds. This Chipotle Queso Dressing looks like it will be a favourite of mine too. Thanks Russell. πŸ™‚

      • Oooh I forgot to mention that I have your e-book on cheese which you brought out a couple of years ago and last week I made the “goat” Macadamian Nut “Cheese” rolled in cracked black pepper, it was sensational I also made your sundried tomato crackers to pair with the “goat” cheese. I am 80% raw and have been for over 30 years and Russell you are without a doubt my absolute favourite RAW FOODS CHEF. Your recipes are outstanding and easy peasy to follow. Thank you for all your delicious creations. πŸ™‚

          • Russell I am not sure if you are aware that I am a Brit too. I left London, England back in the late 1970’s and have been living in South Florida since. If you decide to stop by South Florida for an event. Please do let me know. It would be a pleasure to meet you. Keep on creating such outstanding recipes. Best regards, Kasi πŸ™‚

  5. Smoky coconut chips dehydrating at the moment and cashews soaking ready for the dressing. Thanks Russell for these two tasty recipes. I know I will enjoy them both immensely with my salads. πŸ™‚

  6. Russell, you didn’t include directions for soaking the sun dried tomatoes. Can’t wait to make the chips and the dressing.


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