• Unusually Thick & Crunchy White Corn Tortilla Chips in a bowl next to a salsa dish
  • Unusually Thick & Crunchy White Corn Tortilla Chips in a bowl zoomed in
  • Unusually Thick & Crunchy White Corn Tortilla Chips front of packaging
  • Unusually Thick & Crunchy White Corn Tortilla Chips back of packaging

Unusually Thick & Crunchy White Corn Tortilla Chips

2 bags per pack
"Crisp yet substantial texture" per the NYTimes.
$10.00
$10.00
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!
3 days until 🌮Taco Tuesday🌮!

  • What is it?

    Crafted using an ancient Mayan technique called nixtamalization — basically a lime-water bath for corn — for exceptional *cronch* and texture.

  • What does it taste like?

    Like the best tortilla chip you ever had, but beefier.

  • How spicy is it?

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See nutrition facts + ingredients
9
servings per bag
Gluten Free
Non GMO
BPA Free
 

Word on the street

  • 'Their “Unusually Thick and Crunchy White Corn Tortilla Chips” have a crisp yet substantial texture and slightly smoky flavor.'
    Florence Fabricant, NYTimes Food Writer
1 0
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¿Sabias que?

The word “taco” has origins in several indigenous languages, but it’s often attributed to the Nahuatl for “Thlacho,” which means “half” or “middle.”

¡QUE RICO!

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