Doesn’t everyone love a good tortilla chip?  But how do you choose the lesser of evils when it comes to these addicting little snacks?

With the Superbowl coming up this weekend, and all the chips and dips that will be consumed, I want to give you some tips.  Personally, I can be perfectly satisfied dipping veggies into yummy dips, but I know many people prefer crunchy, salty tortilla chips.  Here are your options and best choices when choosing your chip!

First, don’t rely on just calorie counts and fat grams on the nutrition label to help you make a decision.  So many people see the nutrition facts and stop there.  Not all calories are created equally!  Please read on to the ingredients.

A hugely popular brand is Tostitos. 

tostitos

You’re well aware that these are junk food, but let me tell you why.  These are the ingredients as listed on a website selling Tostitos (I couldn’t find the ingredients on their website!!):

  • Whole Grain Corn (would be okay if it wasn’t genetically-modified, yuck)
  • Vegetable Oil (canola is on that list, I’ll pass!)
  • Salt (sea salt would be even better)
  • Calcium Hydroxide (here it is, an ingredient I could not add myself)

Second, if you are buying tortilla chips, look for Organic and Non-GMO.  You still might have questionable oils, but you won’t have genetically-modified corn or preservatives you can’t pronounce.

A few brands I like are Garden of Eatin’, Archer Farms Organic and Trader Joe’s Organic.

Garden of Eatin'

The ingredients on these chips are organic blue corn, expeller pressed oleic safflower and/or sunflower oil, sea salt.  Again, don’t love the oil, but it’s not horrible either.

Third, why not make your own chips using high-quality tortillas?  They are so simple!  Start with a high-quality tortilla like Food for Life Ezekiel Sprouted or Brown Rice Tortillas, or an organic wheat tortilla (Hint, you will find these refrigerated or frozen!). 

Ezekiel Tortillas

Cut into strips and then triangles.

Cut Tortillas

Place triangles on a parchment-lined baking sheet, spray lightly with olive oil and sprinkle with sea salt.  Bake for about 10 minutes at 350 degrees. (They will get crispier as they cool.)

tortilla chips on pan

And voila!  What I believe is the healthiest but still delicious version of a tortilla chip!  These are so much better than store-bought, in my opinion.  We rarely buy tortilla chips anymore as my kids love the ‘homemade’ version too. What’s your tip?

homemade tortilla chips