Description
Lightly Salted
There are few places quite as beautiful as Celestún, a wetland in the Yucatán that attracts thousands of migrating flamingos to its mangroves every winter. These lagoons are also home to ancient Mayan salt-flats, where we source the salt for these chips. There we’ve partnered with Traspatio Maya, a social enterprise which supports and protects traditional salt harvesting techniques.
We select the very best whole non-GMO corn which we cook then steep overnight, before grinding into a dough called masa using hand-carved, Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before cutting and lightly frying them to become the most delicious, authentic tortilla chips.
It takes three days from start to finish, but we think its worth the wait.
Nutritional data
| Typical Values | Per 100g | Serving 28g |
|---|---|---|
| Energy | 1970kJ | 552kJ |
| 470kcal | 132kcal | |
| Fat | 20.5g | 5.8g |
| Of which Saturates | 1.8g | 0.5g |
| Carbohydrate | 69.7g | 19.5g |
| Of which Sugars | 0.7g | 0.2g |
| Fibre | 8.1g | 2.3g |
| Protein | 5.7g | 1.6g |
| Salt | 0.9g | 0.2g |
| This bag contains 6 servings |
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