Description
Re-Introducing Healthy Traditions’ Tortilla Chips – Now made with Heirloom Blue Corn
We are excited to re-introduce our tortilla chips to you, now made with an ancient, heirloom, non-GMO, BLUE corn that has been grown in Mexico for hundreds of years!
This past growing season, our faithful family farm in Mexico had a crop failure of their white heirloom corn that we normally purchase from them. But they did have a blue corn available, and we are very thankful that they did!
This blue corn is an open-pollinated heirloom variety that has been passed down for many generations in the family, just like the white corn we have received in the past from this family farm.
This corn is mostly blue, but is a bi-color corn that does still have some yellow in the kernel, which results in a nixtamalized tortilla chip that may appear more grey in color than blue.
This color change in the chips does not affect the flavor or quality, as it is from the same farm in Mexico where GMO varieties of corn have been banned, and we have verified by independent testing that samples from this harvest tested clean with no traces of GMOs or glyphosate in the samples we tested.
Healthy Traditions is proud to bring you two styles of chips from the same corn: Authentic Mexican Corn Tortilla Chips and Restaurant Style Corn Tortilla Chips! The Restaurant Style also comes in flavored varieties, besides plain. Our Authentic Mexican Corn Tortilla Chips are hardy chips that will stand up to any guacamole, salsa, or nacho recipe you can bring.
Our Restaurant Style Corn Tortilla Chips are made from thinner tortillas and therefore have a lighter, more crispy texture.
Both styles are made with our GMO-tested Blue Corn from Mexico and fried in our Tropical Traditions Coconut Oil!
NOTE: The Authentic Mexican Corn Tortilla Chips are a bit heavier resulting in a slightly higher weight per bag, but the Restaurant Style Corn Tortilla Chips are a bit higher in volume (more chips) per bag even though they weigh less.
Made from GMO-tested and Glyphosate-tested Corn
We start by sourcing our corn from a farm in Central Mexico near what is thought to be the “birthplace” of corn.
We went to this region because GMO corn is banned, therefore the risk of cross contamination from GMO corn is much lower. We also appreciate that the farmers grow corn from seed that has been passed down from generation to generation.
By using heirloom corn we believe the real corn flavor comes through in our chip. The corn is grown using organic standards, but as an added assurance we have lab tested samples from the farm, with no trace of GMOs or glyphosate found in the batches we tested.
Authentic Tortillas Using “Nixtamalization” to Make “Masa”
Once we have the corn in the U.S. the corn is transformed into “masa,” through the traditional Aztec process of nixtamalization.
During this process the corn is soaked and cooked in an alkaline solution of limewater (calcium hydroxide and water), which allows the husk to “slip” from the kernel. This process is beneficial in several ways.
First, it allows bound nutrients such as niacin and iron to become bioavailable in the body.
Secondly, it removes virtually all the mycotoxin that can be present on corn. It also imparts calcium into the masa, as an added benefit, that wouldn’t be found in the corn alone.
However, the best result from this ancient Aztec tradition is the taste! The traditional corn flavor and texture hold true from the first bite to the last.
Once the corn has been nixtamalized, the wet kernels are then stone ground into masa dough and pressed into tortillas. The next stage is something you won’t find with very many tortilla chips and is part of what really makes our chips unique.
Fried in Tropical Traditions Coconut Oil
Once the tortillas are complete we then cut and fry them in our high quality Coconut Oil!
No more worrying if your chips have been fried in over-heated toxic oils. These chips are fried in an oil that brings out the natural corn flavor, and is not prone to oxidation due to heating.
We also add nutrient-dense Himalayan Pink Salt to give that right amount of saltiness.
The simple ingredients are: Organic Whole Corn, Coconut Oil, Himalayan Pink Salt, Lime/Calcium Hydroxide (processing aid during nixtamalization of corn).
Special Packaging
When Healthy Traditions began to look at producing products in the U.S. from traditional sources, food that tested clean from GMOs, glyphosate, and other herbicides and pesticides, we were faced with a dilemma:
How do we package these high quality clean foods?
We began a search for packaging that did not contain harmful chemicals and was not harmful to the environment. What good is sourcing and selling high quality traditional food if it is going to be contaminated by the packaging?
The brown bags you see in our newest products, including our corn chips, reflect what we found was currently the best option for packaging our high-quality line of traditional products.
These bags harmlessly decompose anywhere that microbes are present (salt and fresh water, soil, landfills or in a backyard compost).
They decompose into organic matter without leaving any pollutants behind. (Independent Lab tests show – “None Detected.”)
They have been lab tested for possible leaching of many heavy metals and pollutants, and none were found.
Shipped to you Fresh!
Our Authentic Mexican and Restaurant Style Corn Tortilla Chips are made in small batches to keep them as fresh as possible when they arrive to you. They are labeled with a “Sell By” date and will be good for weeks after this date, if unopened. Once opened, the convenient zipper closure will help keep your chips fresh for several days.
Our new Healthy Traditions Corn Tortilla Chips are:
- Fried in Tropical Traditions Coconut Oil
- Organic Corn that has been lab tested for the presence GMO’s and Glyphosate
- Made by the traditional Aztec method of nixtamalization
- From corn grown in Mexico and traceable back to the farm
- Made in small batches for freshness
Ingredients (non-flavored): Organic Whole Corn, Coconut Oil, Himalayan Pink Salt, Lime/Calcium Hydroxide (processing aid during nixtamalization of corn)
