Talk about succulent snacks. Tia Lupita has really prickled our fancy by creating tortilla chips made from the Nopal cactus. Drought-resistant nopales (the pads of the plant) boast the same health-boosting qualities of goji berries and kale. So don’t worry about double-dipping into a bag, as these crunchy, sea salt-sprinkled, locally-made chips are as good for you as they are for the environment! Bound with cassava and coconut flour, with an extra dose of nutrient-rich nuttiness from a smattering of chia seeds, they’re a great source of fiber, as well as grain-free and gluten-free. After trying cactus tortilla chips, we may never go back to corn. Just laying all our chips on the table.
Tip of the Tongue
In queso snacking emergency turn to Tia Lupita’s virtuous chips for scooping dip, assembling nachos, or layering into crowd-pleasing casseroles.
Blend of Cassava Flour and Nopales Cactus, Sunflower or Safflower Oil, Coconut Flour, Chia Seeds, Sea Salt.