Today’s Spotlight is on Corn Chips.

Corn chips are a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid, very crunchy, have the strong aroma and flavor of roasted corn, and are often heavily seasoned with salt.

Corn chips are a snack food made from cornmeal. They are usually shaped like small noodles or scoops. Corn chips are:

• Thick and rigid
• Very crunchy
• Have a strong aroma and flavor of roasted corn.
• Often heavily seasoned with salt
• Made from cornmeal mixed with salt and water.
• Extruded (shaped by pushing through a die, like pasta)
• Baked, deep fried, or simply dried.

Corn chips are similar to corn tortilla chips, which are often served at Mexican restaurants. Corn chips are:

• Thicker and have a hearty crunch.
• Have a slightly nuttier flavor compared to potato chips.
• Lower in calories, fat, and higher in fiber and protein
• Richer in calcium

However, corn chips should be consumed in moderation, as the calorie count is high.

 

History

The history of corn chips can be traced back to 1932. C.E. “Elmer” Doolin bought a bag of fried corn chips and liked them so much he pawned his mother’s wedding ring to buy the recipe and the manufacturer.

The recipe was sold to Doolin by Gustavo Olguin, a Mexican American restaurant owner in San Antonio. Doolin improved the recipe and founded Fritos.  He started making the chips in his mother’s kitchen and sold them from his Model T Ford.

The first commercial corn chips were called Tostadas. They were produced by the B. Martinez and Sons Co. using a process patented in 1909. Corn chips are a descendant of tortilla chips. Rebecca Webb Carranza popularized tortilla chips in the mid-1940s in Los Angeles.

She cut misshapen tortillas into triangles and fried them on a hot skillet for a family party. She and her husband began selling homemade tortilla chips for a dime a bag.

 

Here are some fun facts about corn chips:

• The original corn chip was the Fritos Corn Chip, which was first sold in the 1930s.
• Mel Blanc was the voice of Frito Bandito.
• Casa de Fritos was the first Mexican restaurant in Disneyland.
• Teresa Hernández invented Frito Chili Pie in the 1960s.

Corn chips are made from cornmeal, which is also used to make tortilla chips. However, the corn for tortilla chips is soaked in a lime-water solution to break down the hulls. This process is called nixtamalization, and it’s an ancient Mayan process that alters the chemistry of corn.

Fritos are a popular corn chip brand. They are known for their curvy shape, salty exterior, and strong crunch.

Here are some other popular chip brands:

• Doritos: A popular tortilla chip brand with a variety of flavors, including ranch, nacho cheese, and spicy sweet chili.
• Tostitos: A leading brand with a balance of corn flavor and saltiness.
• Xochitl: A high-quality chip with an authentic corn taste.

 

Here is a corn chip recipe for you try:

Ingredients:

• 10 corn tortillas or use more for more chips, stale or dried out tortillas are best.
• 3/4 to 1 cup neutral, high-heat cooking oil; suggested: avocado oil, safflower oil, peanut oil or vegetable oil.
• Sea salt to taste

 

Instructions:

RIED TORTILLA CHIPS

1. Cut each tortilla into six triangles.
2. Line a plate with paper towels or a clean dishcloth.
3. Add enough oil to a wide, high sided pot or cast-iron pan so that it is at least 1/4-inch deep. Turn the heat to medium-high and heat until the oil is 350 degrees Fahrenheit. If you do not have a thermometer, you can check the temperature of the oil by dropping a small piece of tortilla into the oil. If it starts to sizzle, the oil is ready. If the tortilla browns too quickly, the oil is too hot, and you will need to take the oil off of the heat and allow it to cool down before cooking the tortilla chips.

 

 

4. Place enough tortilla triangles into the hot oil so that they are mostly in one layer, but not crowded on top of each other. Use a slotted spoon or kitchen tongs to gently push the tortillas down into the oil so that they all have the chance to be coated in oil. Cook until the chips are crispy and golden brown, about 2 minutes. Using a slotted spoon or tongs, transfer the chips to the plate lined with paper towels and lightly season with salt. Repeat with remaining tortilla triangles.
5. Enjoy!

 

 

BAKED TORTILLA CHIPS

1. Heat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or use a silicone baking mat.
2. Spray or lightly brush the tortillas on both sides with oil. Cut each tortilla into six triangles and then arrange, in one layer, on the baking sheets.
3. Bake until the chips are crisp and golden brown, 10 to 20 minutes. Check the chips often and if you find that some are browning quicker than others, rotate the baking sheets to encourage more even baking.
4. Lightly season each chip with salt and then serve.
5. Enjoy!

 

Consumption

In 2020, 236.78 million Americans consumed corn and tortilla chips and cheese snacks. This number is expected to increase to 241.46 million in 2024. On average, corn chips are consumed 1.55 times every year.

Frito-Lay produces 16 billion bags of snacks each year. In 2023, Doritos sold approximately 1.13 billion units of tortilla chips. Tostitos sold $1.5 billion in tortilla chips, representing 21.7% of the market share.

 

Celebrating Corn Chips

National Corn Chip Day is celebrated on November 29 every year. The day celebrates the crunchy snack that is loved by people all over the world. It’s an opportunity to look back at the events in history that led to the rise of corn chips as a popular U.S. snack.

On National Corn Chip Day, corn chip lovers are encouraged to whip up their favorite dips and toppings. They can eat the chips alone, with chili, or with some type of dip.