Tortilla Chips

Store in an airtight container or resealable bag at room temperature. Exposure to air makes them stale quickly. Once opened, consume within a few days for best crispness.

Toast slightly stale chips in a low oven (300°F) for 5–10 minutes to restore crispness.

Make your own by cutting corn tortillas into wedges and frying or baking until golden.

Pair with fresh salsas, guacamole, queso, or bean dips.

Use as a crunchy topping for soups, salads, or as a base for loaded nachos.

Leaving the bag open or storing in non-airtight containers; chips lose crispness quickly when exposed to moisture and air.

Serving stale chips—always check for a fresh, crisp texture before serving to guests.

Overloading nachos so chips become soggy; layer dips and toppings strategically.