Let me ask you a question, Does your kids eat Taki Chips?
One of my daughter’s favorite chips was Taki chip. She started eating them at school and brought them home which is where I learned about them and we would get them to share or she would just tell me she had some at school and how good they are. I didn’t even think there could be any danger to that. So what it’s a little spicy. We live in an area where most cultures eat spicy foods. Plus I accidentally gave her a Jalapeño in her Guacamole when she was a baby so if she still likes spicy food after that what is the harm.
We noticed at one point she was complaining of a stomach ache a lot. We first figured a bug, or needed to go the bathroom. Then perhaps it’s stress
It wasn’t till after taking her to the hospital to have her checked out that they eventually asked us if she ate Taki chips.
They informed us there is a huge uptick in kids coming in with digestive problems and they linked it back to Taki Chips.
What are Taki Chips
Taki’s are spicy rolled tortilla chips. They don’t have a specified Scoville rating (the heat rating of peppers) but the Taki’s Fuego chips are often Compared to jalapeño’s at about 2,500-8,000 Scoville Units. Taki Fuego are the most common brand found and the ones I see at my kids school most often.
What are the Ingredients
Here is a break down of each ingredient and what it does in the popular brand of Taki’s Fuego.
Corn Flour (Processed with Lime)
The main ingredient used to make the tortilla chips. The lime (calcium hydroxide) helps break down the corn, making it more digestible and giving it a distinct texture.
Vegetable Oil (Palm, Soybean, and/or Canola Oil)
Used for frying the chips, adding crispiness and flavor. Palm oil provides stability, while soybean and canola oil are commonly used in snack foods for their neutral taste.
Salt
Enhances flavor and helps balance the other seasonings.
Maltodextrin
A carbohydrate derived from corn, used as a filler to evenly distribute seasoning and slightly enhance sweetness.
Citric Acid
Provides a tangy, sour taste (like lime) and acts as a preservative to extend shelf life.
Sugar
Balances the spicy and sour flavors with slight sweetness.
Monosodium Glutamate (MSG)
Enhances umami (savory) flavor, making the chips taste richer and more addictive.
Some people report symptoms like headaches, nausea, and dizziness after consuming large amounts of MSG. However, scientific studies generally find MSG safe for most people in normal amounts.
Hydrolyzed Soy Protein
A flavor enhancer that releases free glutamates (similar to MSG), adding depth to the savory taste.
Onion Powder
Contributes a mild, savory, and slightly sweet onion flavor.
Yeast Extract
Another umami booster that enhances the depth of the seasoning.
Chili Pepper (Chile)
The main source of heat and spice in Takis.
Red 40 Lake
A synthetic red dye that gives Takis their signature bright red color.
Yellow 6 Lake
Another synthetic dye, contributing to the overall color of the seasoning.
According to one study reported by the Cleveland Clinic Red dye 40 it is linked to ADHD and hyperactivity in children. In September 2024 California banned food and beverages with Red dye 40, yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3 from being sold in schools.
Norway and Iceland have banned it while others like Australia and New Zealand, and the 27 countries in the European Union (EU) have strict regulations around the use of it and labeling laws on packaging.
Natural and Artificial Flavors
A mix of flavor compounds (natural extracts and lab-made ingredients) that enhance the taste.
Sodium Bicarbonate (Baking Soda)
Used as a leavening agent
Disodium Inosinate & Disodium Guanylate
Flavor enhancers often used with MSG to boost umami and intensify flavors.
Generally recognized as safe, but some avoid them due to their connection with MSG-like effects.
TBHQ (Tertiary Butylhydroquinone)
A synthetic antioxidant that prevents the oils in the chips from going rancid, extending shelf life.
Some studies have linked high doses to stomach tumors in animal studies and possible effects on the immune system.
FDA allows it in small amounts, but some countries (like Japan) have stricter regulations on its use.
Are schools to blame
No, at least in California, because they are not allowed to sell them in schools. However parents donate them to the school and classrooms all the time. If parents, schools, and teachers can be more educated in the dangers of Taki’s for kids then we can cut back on ER visits associated with Taki’s.
Another issue is how people on social media have been doing Taki challenges or spicy food challenges. IF you do these at least let kids know of the risks. This goes for all challenges.
Safer Alternatives
If you or you kids insist on chips with a spice the Sprouts chili and lime chips seem a bit milder then Taki’s and doesn’t use dye for coloring it uses paprika.
If you want a less spicy, kid-friendly version of Taki’s, here’s how to adjust the heat while keeping the zesty, tangy flavor.
Ingredients:
- 6 small corn tortillas (or grain-free tortillas for a gluten-free option)
- 2 tbsp avocado oil (or olive oil)
- 1 tsp smoked paprika (adds warmth without too much heat)
- 1/2 tsp mild chili powder (use a mild variety, like ancho chili powder)
- 1/4 tsp cayenne pepper (optional use less or skip for extra mild)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp lime zest
- 1 tbsp lime juice
NOTE: If you want to pick your own level of spice in chili powder you can use this cool guide to help you decide.
Instructions:
1. Preheat Oven: Set to 350°F (175°C).
2. Cut Tortillas: Slice each tortilla into thin strips (like Takis) and roll them tightly.
3. Coat with Oil: Lightly brush each rolled tortilla with avocado oil.
4. Bake: Place on a lined baking sheet and bake for 12-15 minutes or until crispy.
5. Make Seasoning: In a bowl, mix smoked paprika, mild chili powder, garlic powder, onion powder, salt, and lime zest.
6. Toss & Coat: While still warm, toss baked chips in the spice mix and drizzle with lime juice.
7. Let Cool & Enjoy: Let them crisp up fully for a mild yet flavorful snack!
How This is Milder:
- Less cayenne pepper (or none at all)
- **Uses mild chili powder instead of a spicier blend
- Smoked paprika adds warmth without extra heat
- Still keeps the zesty lime and savory flavor
Even if you go one of these healthier/ less Spicy options please remember moderation is key with all snack foods. And limit spicy foods as much as you can for long term stomach health.
So What Are Parents To Do
Teach your kids about healthy eating at a young age. I know… Before your destroy me in the comments about how hard it is to teach kids about healthy eating habits when they fight you on everything, let me explain.
Teaching your kids isn’t about drilling them with information. Kids learn best through watching you. Is it easy for even us adults no and I am just as bad. However, showing them to pick a healthier option and letting them know why is a great start.
Please share this information with parents you know with that we can make sure our kids all have a healthy and happier future.
