"tortilla chips" news and stories

Toss the bags of mass-produced tortilla chips and make your own, urges KitchenDaily expert Mark Bittman. All you need are three ingredients: corn tortillas, a neutral oil (such as grapeseed oil), and salt. Hot and fresh, these chips make everything you dip them in taste better. We're thinking Curtis Stone's guacamole.

Mark Bittman's Tortilla Chips Recipe

You probably know Kettle Brand for its potato chips, but they also just launched a new line of tortilla chips, called Tias!. We had an opportunity to sample all four flavors -- made from at least 62% organic ingredients (including organic corn, non-GMO ingredients, all-natural colors and flavors, and zero trans-fats), so you're injecting a little bit of eco-consciousness into your junk food. (Kettle employees actually work in a green building that's wind- and solar-powered and partly fueled with biodiesel.)

Here's what we thought about the new chips ...

Knock it all you want, but fried food is one of life's great pleasures.

Happy National Tortilla Chip Day!

With a vast variety of crunchy tortilla chips available -- salted or unsalted; baked or fried; white, yellow, or blue corn -- we think there are three main necessities: saltiness, crunch and corn.

Most of all, we like ours fresh and salted -- something best achieved served with pico de gallo or guacamole at Mexican restaurants, or cooked from the comfort of your own kitchen. To make your own fresh tortilla chips, simply cut fresh tortillas into quarters and fry them in corn or vegetable oil once its heated to approximately 360 degrees Fahrenheit. Cook until golden, one to two minutes, then drain on paper towels. Salt to taste and serve.

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When testing salsas, we set some rules. First of all, these are all store-bought, jarred salsas. While almost every supermarket has assorted fresh salsa choices, we felt this would be unfair, as there's just no comparing a freshly made salsa with one jarred months prior. Plus, there just aren't enough fresh salsas available that are also national brands. The best fresh salsas are made locally, and in some instances, on the spot. We didn't include any canned salsas, for similar reasons.

Find out the winners after the jump.