Acclaimed Boston chef Jamie Mammano got the recipe for his outstanding white corn chips from his mother-in-law in Tijuana, Mexico (because mamma knows best!). Mammano grinds non-GMO white corn, water and lime with hand-carved volcanic stones – a traditional labor-intensive process known as “nixtamalization.” Then, he and his team roll this mixture into tortillas, which are baked, hand-quartered and fried to make chips.
They’re perfectly crunchy, with just the right sprinkling of salt to bring out the mild sweetness of the ground corn. They're so good, we'd even eat them straight—even better, we've got quite a stash of tasty indie salsas, hot sauces and savory spreads just begging for an amazing chip.
tip of the tongue
You know what to do! Grab a jar of fiery Zukali salsa and chip-dip away.
TRY IT ON A DOG: THE CHIPS AND SALSA HOT HOT HOT DOG
Hot dog, indeed. Turn up the A/C by piling on Tortilleria Mi Nina White Corn Tortilla Chips, Zukali Aji Pepper Salsa and a few Lemon Bird Preserves Pickled Padron Peppers. Feel free to use your favorite taco-inspired toppings like avocado, grated cheese or cilantro.
Dig this dog? Try one of our other indie topping combos.
Non-GMO white corn, water, high oleic canola oil, sea salt, trace of lime. May contain traces of soybean. Comes in a 12 oz bag.