I Tried 11 Tortillas Chip Brands—This One Was So Much Better Than All the Others

Regardless of whether you will perch the chips from the tortilla into spicy corn salsa, the creamy fall of the artichoke or use them as the basis for cheese, garbage prayer, these corn chips add a satisfactory crunch and so many classic comfortable products. But when you go to a grocery store, you will find a huge range of options lining the shelves, and this can be quite staggering to find out which one to buy.

I admit that I usually do not think about choosing chips from tortilla when buying products and often just capture any bag on sale. Although there were definitely times when I chose a chip that seems attractive, only to find that it lacks taste. Or, even worse, crispy, which is so fragile that it almost breaks up as soon as I dip it into a cream sauce or load it with cheese and filling. To help you avoid this fate, I checked 11 different types. Below you will find my subjective rating of those that, I think, really deserve places in your cart.

How I chose tortilla chips

Like potato chips, tortilla chips come in different varieties. For this experiment, I checked options with a simple, original or some version, only with salt seasoned with salt. While some brands can call their chips as “in a cafe” or “restaurant style”, I turned on them while they corresponded to my criteria for taste. Finally, I chose elections available in large retail sellers, so you can easily find them in stores without the need to order online.

How I checked the chips of the tortilla

For the first time I checked whether the ceps of the tortilla got home from the store as a whole. Chips that did not have strong packaging to prevent crushing, did not occupy a high level in my list. Then I checked them all with hidden packaging, noting which chips were a satisfying crisp and good balance of salinity and the aroma of corn. Finally, I plunged the peaks in the salsa and Guacamole to see which of them hold well and which fell apart after Dank.

The best brands chip -trails, ranked

11th place: at the border cafe chips from tortilla

There is nothing worse than grabbing a bag with chiles for Chile Strayos or plunging into the chicken sauce of Buffalo, only to find that all the pieces are broken and broken. Unfortunately, this happened twice with those who are on the border. They also did not work in the test of taste – my immediate reaction was how dry they are, even in combination with a refreshing salsa.

10th place: Chips from white corn Santitas white corn

These chips from the tortilla had a texture and aroma, which strangely resembled Dirito, but without cheese or ranch. They offered a serious crunch, making them decent for immersion in Guacamol and Salsa. Nevertheless, they lacked a delicate, layered texture that makes you continue to eat them at a handful. (I had to be careful when I bit them, since they were sharp enough to potentially damage my gums if I did not become careful!)

9th place: mission white corn chips tortilla

At first, these chips from the mission seemed promising, especially with their unique rectangular shape. Nevertheless, the design eventually became a disadvantage. The flat, square form made it difficult to dig thick sauces like a HAAC, without any cod. In aroma, they were overly salty, which overshadowed their delicate taste of corn.

8th place: food garden from white corn

I hoped that the taste of grains in these chips would really stand out, but, unfortunately, a fat aftertaste stunes it. They have a good picture, but after several portions the taste begins to feel flat. As for the dive test, they hold well in the salsa, but when it comes to thicker spreads such as guacamole, they cannot cope with this and break it off.

7th place: Tostytos Original restaurant, cipos from tortilla

As soon as you bite in one of these Tostitos chips, you got into a sharp, salty taste. These chips can work well if you connect them with a refreshing tomato salsa, but after a while – especially if you eat them yourself or with a piquant failure of bacon cheese – salinity can become excessive. They went through the test for a strong one, as I was able to drag these chips through a bowl with thick immersion without their cracks. In addition, they got to the store, remaining whole, without breaking.

6th place: thin and crispy chips from tortilla

When I lived in Chicago, I always looked forward to flying out of O’Hara airport, where there is Frontera kiosk in the food site, where delicious cities and tortilla chips are served. So, I was excited to try the version of these chips bought in the store from this brand. While they have a delicious, thinly sweet and salty taste, they do not have enough bright notes of corn that pass when chips become fresh in a restaurant. However, in combination with fresh salsa and guacamole, they come to life.

5th place: end of July organic sea salt Dippers

Since the end of July, Dippers has a unique, similar to a cup -like shape, which is ideal for digging a generous amount of salsa and guacamole (and they are undergoing immersion with flying flowers!). Despite their distinct form, they hold well and are not crushed during transport. They have a good, subtle aroma of corn, but where they fail, taste is simply not enough salt. Their combination with the salty spinach of artichoke or cream crab, of course, will help to make up for the lack of seasoning.

4th place: my girlfriend – chips from cakes from white corn salt

If you like cups from tortillas with a strong granular corn aroma, you will really like this choice from Mi Nina. These jumps are strong enough to go through the immersion test, and when I first opened my bag, only a few chips were crushed. They are pleasant enough to eat on their own, but after a while the taste can become a little repeated. Their combination with spicy salsa or creamy distribution, like Humus, can help to balance it and make things interesting.

3rd place: yellow corn chips with yellow corn

I liked the thin balance of sweets and salinity in these chips from the Tortilla Kalidada, collaborated with their bold taste of corn. They are delightfully crispy, with a satisfactory click that facilitates them to light them, but strong enough to keep the heart of the salsa or guak. Thanks to their wide surface area, these chips are ideal for NTO – you will not have problems with the catch of beans, chopped chicken and cheese from above.

2nd place: Siete Sea Sale Bree Bree Tortilla Chips

Siete Tortilla chips stand out because they are so delightfully snack that you can enjoy them yourself. Manioca, coconut flour, Avocado, chia and salt, and salt, made with a mixture of flour, they do not even contain corn, but they still capture this rustic, thinly sweet taste found in many other traditional brands. They offer a thin crunch and hold well along the road from a grocery store and during failure. The best part? They are without gluten, without soy, without milk, without grain, vegan and paleo, so guests with all types of dietary restrictions can absorb them. If you are looking for corn chips, Maiz Totopos brand chips are also quite perfect.

1st place winner: xochitl white corn chips

These chips made of tortillas made with a mixture of white corn, oil, water, lime and sea salt, as if they are fresh from a restaurant or home preparation with a grandmother with many years of grain milling and fried them directly. They are strong enough not to crush in a bag and easily dig the generous amounts of tomato salsa and thick guacamole. Despite their solid assembly, these corn chips are surprisingly delicate and easy, offering a satisfactory texture that melts in the mouth, which makes it almost impossible to dwell on only one.