Tortilla chip

Tortilla Chip

A tortilla chip is a type of snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt and water. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips were always considered to be a Mexican food, known as totopos and tostitos in Spanish.

History

The tortilla chip is considered to have been popularized in the United States in the mid to late 20th century. The triangular shaped tortilla chip was popularized by Rebecca Webb Carranza as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles.

Production

Tortilla chips are made using yellow corn, white corn, flour, whole wheat, or blue cornmeal. Coarse maize (corn) is soaked in a solution of lime and water, also called a maize alkali treatment. This loosens the hulls from the kernels and softens the corn. In addition to this, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract.

Nutrition

Tortilla chips are rich in carbohydrates and fiber. They also contain significant amounts of fat, sodium, and calories, especially when fried. Baked tortilla chips tend to be lower in calories, fat, and sodium.

Serving

Tortilla chips are often served with salsa, chili con queso, guacamole, cheese dip, or other dip. They are most commonly found in the snack aisle of grocery stores, or at Mexican restaurants.

See also

• Nachos
• Taco
• Tostada
• Corn chip
• Fritos

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