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Corn is an ingredient that's been used throughout our culture for ages. Which is why our family thinks of it as a “salt of the earth” ingredient, right up there with avocado, and—well,salt, for that matter. So we put all three of these ingredients together—organic white and yellow corn, avocado oil, and sea salt—and got these delicious and crunchy corn tortilla chips. With the perfect ratio of chip to salt, there’s nothing left to be salty about—except, maybe, when you run out…Learn more.
Now Available in a Mix Pack!
Nixtamalized corn blend (organic white corn, organic yellow corn, lime), avocado oil, sea salt.
May contain coconut.
7 servings per container. Serving size 1oz (30g) = 10 chips
Calories: 140
Total Fat: 7g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrate: 17g
Dietary Fiber: 0g
Total Sugars: 0g
Protein: 2g
Vitamin D: 0mcg
Calcium: 26mg
Iron: 1mg
Potassium: 68mg
Nixtamalized corn blend (organic white corn, organic yellow corn, lime), avocado oil, sea salt.
May contain coconut.
7 servings per container. Serving size 1oz (30g) = 10 chips
Calories: 140
Total Fat: 7g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrate: 17g
Dietary Fiber: 0g
Total Sugars: 0g
Protein: 2g
Vitamin D: 0mcg
Calcium: 26mg
Iron: 1mg
Potassium: 68mg
“Maíz” is corn. It’s pronounced like: Mah-eez!
“Totopos” are tortilla chips! They’re crunchy and often fried in a variety of oils, and sometimes they’re baked, too. We made ours using our favorite: avocado oil!
Like corn, avocado is an ingredient that plays a big role in our culture. Avocado oil is mild in taste and has a high smoke point which makes it versatile and perfect for frying all of our chips. (Plus, it’s our go-to!)
Corn is a crop with deep roots in our Mexican heritage that our ancestors have been eating and enjoying using the ancient process of nixtamalization for thousands of years. This process changes the profile of the corn (and gives it that great, nostalgic flavor!) by soaking the kernels in lime and then stone-grinding them to make masa (dough).
