Do You Know the Difference Between Corn Chips and Tortilla Chips?
In the United States, almost 100 million acres—the size of California—is dedicated to growing corn. The majority of it is used as animal feed, converted to biofuel, or turned into ingredients such as corn syrup and cornstarch, but we do still end up eating a substantial amount of corn. Some of it in the form of two kinds of chips—corn and tortilla.
Have you ever wondered what the difference between these two chips is (besides looks and taste)?
Paul Adams, senior science research editor for America’s Test Kitchen, knows all about their difference. He says it’s all about how they’re made. Both made out of corn but in different ways.
Take tortilla chips. They’re inspired by, but not made from, corn tortillas. How are corn tortillas made? With nixtamalized corn.
Paul explains, “Nixtamalization involves cooking dry corn kernels in a strongly alkaline solution, which transforms them chemically in a number of ways. Their structure softens as the molecular cement between their cell walls dissolves, which enables them to be ground into a dough, called masa. They also develop distinctive flavor compounds, notably aminoacetophenone, which is instantly recognizable as the smell of tortilla.
To create classic “restaurant-style” tortilla chips, the masa is flattened and baked into tortillas, which are then cut into sharp-pointed wedges and fried until brittlely crisp.
However, the majority of bagged tortilla chips sold in markets, you’ll notice, have gently rounded points and a speckled, nubbly surface. Those are the telltale signs that these chips were never tortillas: Instead, they’re made directly from coarse-ground masa dough, shaped into triangles (or occasionally other shapes), and then fried. They can also be coated with flavorings, such as cheese powder.
And what then, are corn chips? True corn chips, such as Fritos®, are made from cornmeal dough that is NOT nixtamalized but simply ground from corn. It’s easy to tell by sniffing—they lack the distinctive, slightly floral aminoacetophenone note, and instead have a rich roasted-corn aroma that develops when they are fried. They’re typically not triangular, and they are heavily salted, whereas tortilla chips, in anticipation that they’re likely going to be dipped, usually have less salt.
So there you have it. I admit there’s no urgent need to know (or even care) about this information. But at least you have some fun facts to know and tell at the dinner table. And that word—NIXTAMALIZE—say that 5 times fast!
Have you ever wondered what the difference between these two chips is (besides looks and taste)?
Paul Adams, senior science research editor for America’s Test Kitchen, knows all about their difference. He says it’s all about how they’re made. Both made out of corn but in different ways.
Take tortilla chips. They’re inspired by, but not made from, corn tortillas. How are corn tortillas made? With nixtamalized corn.
Paul explains, “Nixtamalization involves cooking dry corn kernels in a strongly alkaline solution, which transforms them chemically in a number of ways. Their structure softens as the molecular cement between their cell walls dissolves, which enables them to be ground into a dough, called masa. They also develop distinctive flavor compounds, notably aminoacetophenone, which is instantly recognizable as the smell of tortilla.
To create classic “restaurant-style” tortilla chips, the masa is flattened and baked into tortillas, which are then cut into sharp-pointed wedges and fried until brittlely crisp.
However, the majority of bagged tortilla chips sold in markets, you’ll notice, have gently rounded points and a speckled, nubbly surface. Those are the telltale signs that these chips were never tortillas: Instead, they’re made directly from coarse-ground masa dough, shaped into triangles (or occasionally other shapes), and then fried. They can also be coated with flavorings, such as cheese powder.
And what then, are corn chips? True corn chips, such as Fritos®, are made from cornmeal dough that is NOT nixtamalized but simply ground from corn. It’s easy to tell by sniffing—they lack the distinctive, slightly floral aminoacetophenone note, and instead have a rich roasted-corn aroma that develops when they are fried. They’re typically not triangular, and they are heavily salted, whereas tortilla chips, in anticipation that they’re likely going to be dipped, usually have less salt.
So there you have it. I admit there’s no urgent need to know (or even care) about this information. But at least you have some fun facts to know and tell at the dinner table. And that word—NIXTAMALIZE—say that 5 times fast!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
