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Sea Salt Corn Tortilla Chips - 7.5 oz
Siete
$4.99
$4.49
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Siete
Sea Salt Corn Tortilla Chips - 7.5 oz
Most tortilla chips are fried in soybean, canola, or sunflower oil because it's cheap — Siete fries theirs in avocado oil instead, a genuine departure from how nearly every bag on the shelf is made. The corn behind them is organic white and yellow corn, nixtamalized the traditional way: soaked in lime, then stone-ground, the same process Mexican families have used for thousands of years to make maiz digestible and flavorful. Three ingredients, one family recipe, no shortcuts.
- Built for the dip bowl — a restaurant-style crunch sturdy enough to survive salsa, guacamole, and queso without cracking apart
- Fried in avocado oil instead of the soybean or canola oil used in most tortilla chips, made from organic corn that's stone-ground after a traditional lime-soak (nixtamalization) rather than processed with shortcuts
- Gluten-free and organic-certified, from a third-generation, Mexican-American, family-run food company
Siete's organic, gluten-free tortilla chips start with white and yellow corn, nixtamalized the traditional way — soaked in lime, then stone-ground — before being fried in avocado oil and finished with sea salt. That's the whole ingredient list. No soybean oil, no canola oil, no seed-oil blend hiding behind a "vegetable oil" label.
Each 7.5 oz bag delivers a restaurant-style chip: thick enough to scoop, crisp enough to hold its shape in a bowl of salsa or guac without turning into crumbs at the bottom of the bag. The nixtamalization process isn't just tradition for tradition's sake — soaking corn in lime (an alkaline solution) breaks down the kernel's outer hull and unlocks niacin and amino acids that are otherwise bound up and unavailable to the body, which is part of why corn treated this way has been a nutritious dietary staple for generations of Mexican families.
Worth noting for anyone tracking macros: these are corn-based chips, so while they're gluten-free, they're not a fit for keto, paleo, or carnivore diets.
Serve them warm in a big bowl for the table — they're built to disappear fast alongside salsa, queso, or a proper batch of guacamole, and they hold up under a heavy scoop of dip better than thinner grocery-aisle chips.
Gluten-free, Non-GMO Project ingredients, and organic-certified. Store in a cool, dry pantry; reseal the bag tightly after opening to keep the crunch.
Ingredients: Nixtamalized Corn Blend (Organic White Corn, Organic Yellow Corn, Lime), Avocado Oil, and Sea Salt.
Common Questions
How does frying in avocado oil actually change the chip compared to one made with soybean or corn oil?
Avocado oil is roughly 70% monounsaturated fat (mostly oleic acid), the same fatty acid that dominates olive oil, versus soybean oil, which runs closer to 50% polyunsaturated omega-6 linoleic acid. That matters two ways: avocado oil has a smoke point around 520°F, well above the 350-450°F range of refined soybean or corn oil, so it holds up better under high-heat frying without breaking down into oxidized compounds. It also means less omega-6 ends up in the finished chip, which is relevant if you're trying to shift your dietary omega-6-to-omega-3 ratio rather than load up on it. A typical conventional tortilla chip fried in a soybean-canola blend delivers a similar fat gram count per serving, but a meaningfully different fatty acid profile.
What does nixtamalization actually do to the corn on a nutritional level?
Nixtamalization is the process of soaking and cooking corn in an alkaline lime (calcium hydroxide) solution before grinding it into masa. That alkaline treatment breaks down the corn's tough outer pericarp and, chemically, converts bound niacin (vitamin B3) into a form the body can actually absorb — untreated corn has niacin locked up in a bound complex called niacytin that passes through mostly unused. The lime bath also increases calcium content and improves the balance of amino acids, particularly tryptophan availability, which is part of why lime-treated corn historically prevented pellagra in populations that relied on corn as a dietary staple while unprocessed corn diets did not. It's a functional step, not just a flavor or texture choice.
Do these fit into a keto, paleo, or carnivore diet?
Straight answer: no, not really, and it's worth being direct about that rather than stretching the claim. A typical serving of about 12 chips runs roughly 140 calories with around 17-18 grams of carbohydrate and only 1-2 grams of fiber, which puts it well outside keto's usual 20-30 total daily carb budget and outside carnivore entirely, since it's a corn-based product with zero animal content. Paleo is stricter than people often assume, and corn — even organic, non-GMO corn — is a grain, so most paleo frameworks exclude it regardless of how it's processed. Where this product does fit cleanly is gluten-free, grain-based moderate-carb eating: whole30 excludes it too, but it works fine in a general non-restrictive or Mediterranean-style pattern where corn as a whole food is welcome.
What can I make with these besides scooping salsa?
The extra thickness that keeps them from snapping under guacamole also makes them a solid stand-in for tostadas — you can use whole chips as a base for chilaquiles by simmering them briefly in warm red or green salsa just until they soften slightly but still hold shape, then topping with a fried egg and queso fresco. They work well crumbled over a taco salad in place of tortilla strips, or layered flat in a sheet pan for loaded nachos since the extra thickness means they won't turn to mush under melted cheese and toppings the way thin grocery-store chips do. For chilaquiles specifically, add them to the pan off heat or at the very last minute — even a sturdy chip will go soft if it sits in liquid too long.
How do I know the organic and non-GMO claims are legitimate and not just marketing language on the bag?
Organic certification requires a third-party certifying body to audit the farm and processing facility annually against USDA National Organic Program standards, which cover everything from seed sourcing to prohibited synthetic pesticides and verify there's no commingling with non-organic corn during processing — you can look up the specific certifying agency's number, which is required to appear on the packaging. The Non-GMO Project Verified seal is a separate, independent audit specifically testing for genetic modification, which matters for corn in particular since a large share of U.S. commodity corn is genetically modified, so this isn't a redundant claim stacked on top of organic. Gluten-free labeling on a corn product is inherently lower-risk than on wheat-adjacent products, but it still confirms no cross-contact with gluten-containing grains during manufacturing. You can verify any of these by searching the certifying body's public database or the Non-GMO Project's verified product list directly.
Why are these chips noticeably thicker than what I'd get in a typical grocery-store bag?
The corn is stone-ground after nixtamalization rather than run through a fine industrial mill, which produces a coarser masa with more structural integrity once it's pressed and fried. That thicker cut is a deliberate tradeoff: it takes slightly longer to crisp all the way through in the fryer, but it survives a heavy dip in guacamole or queso without cracking or turning to crumbs at the bottom of the bowl, which is the main complaint people have with thin, mass-produced chips. It also means a bit more oil is absorbed per chip simply due to surface area and density, so the fat content per serving runs a little higher than a thin, delicate chip — the tradeoff is durability and a more restaurant-style bite.
Each 7.5 oz bag delivers a restaurant-style chip: thick enough to scoop, crisp enough to hold its shape in a bowl of salsa or guac without turning into crumbs at the bottom of the bag. The nixtamalization process isn't just tradition for tradition's sake — soaking corn in lime (an alkaline solution) breaks down the kernel's outer hull and unlocks niacin and amino acids that are otherwise bound up and unavailable to the body, which is part of why corn treated this way has been a nutritious dietary staple for generations of Mexican families.
Worth noting for anyone tracking macros: these are corn-based chips, so while they're gluten-free, they're not a fit for keto, paleo, or carnivore diets.
Serve them warm in a big bowl for the table — they're built to disappear fast alongside salsa, queso, or a proper batch of guacamole, and they hold up under a heavy scoop of dip better than thinner grocery-aisle chips.
Gluten-free, Non-GMO Project ingredients, and organic-certified. Store in a cool, dry pantry; reseal the bag tightly after opening to keep the crunch.
Ingredients: Nixtamalized Corn Blend (Organic White Corn, Organic Yellow Corn, Lime), Avocado Oil, and Sea Salt.
Common Questions
How does frying in avocado oil actually change the chip compared to one made with soybean or corn oil?
Avocado oil is roughly 70% monounsaturated fat (mostly oleic acid), the same fatty acid that dominates olive oil, versus soybean oil, which runs closer to 50% polyunsaturated omega-6 linoleic acid. That matters two ways: avocado oil has a smoke point around 520°F, well above the 350-450°F range of refined soybean or corn oil, so it holds up better under high-heat frying without breaking down into oxidized compounds. It also means less omega-6 ends up in the finished chip, which is relevant if you're trying to shift your dietary omega-6-to-omega-3 ratio rather than load up on it. A typical conventional tortilla chip fried in a soybean-canola blend delivers a similar fat gram count per serving, but a meaningfully different fatty acid profile.
What does nixtamalization actually do to the corn on a nutritional level?
Nixtamalization is the process of soaking and cooking corn in an alkaline lime (calcium hydroxide) solution before grinding it into masa. That alkaline treatment breaks down the corn's tough outer pericarp and, chemically, converts bound niacin (vitamin B3) into a form the body can actually absorb — untreated corn has niacin locked up in a bound complex called niacytin that passes through mostly unused. The lime bath also increases calcium content and improves the balance of amino acids, particularly tryptophan availability, which is part of why lime-treated corn historically prevented pellagra in populations that relied on corn as a dietary staple while unprocessed corn diets did not. It's a functional step, not just a flavor or texture choice.
Do these fit into a keto, paleo, or carnivore diet?
Straight answer: no, not really, and it's worth being direct about that rather than stretching the claim. A typical serving of about 12 chips runs roughly 140 calories with around 17-18 grams of carbohydrate and only 1-2 grams of fiber, which puts it well outside keto's usual 20-30 total daily carb budget and outside carnivore entirely, since it's a corn-based product with zero animal content. Paleo is stricter than people often assume, and corn — even organic, non-GMO corn — is a grain, so most paleo frameworks exclude it regardless of how it's processed. Where this product does fit cleanly is gluten-free, grain-based moderate-carb eating: whole30 excludes it too, but it works fine in a general non-restrictive or Mediterranean-style pattern where corn as a whole food is welcome.
What can I make with these besides scooping salsa?
The extra thickness that keeps them from snapping under guacamole also makes them a solid stand-in for tostadas — you can use whole chips as a base for chilaquiles by simmering them briefly in warm red or green salsa just until they soften slightly but still hold shape, then topping with a fried egg and queso fresco. They work well crumbled over a taco salad in place of tortilla strips, or layered flat in a sheet pan for loaded nachos since the extra thickness means they won't turn to mush under melted cheese and toppings the way thin grocery-store chips do. For chilaquiles specifically, add them to the pan off heat or at the very last minute — even a sturdy chip will go soft if it sits in liquid too long.
How do I know the organic and non-GMO claims are legitimate and not just marketing language on the bag?
Organic certification requires a third-party certifying body to audit the farm and processing facility annually against USDA National Organic Program standards, which cover everything from seed sourcing to prohibited synthetic pesticides and verify there's no commingling with non-organic corn during processing — you can look up the specific certifying agency's number, which is required to appear on the packaging. The Non-GMO Project Verified seal is a separate, independent audit specifically testing for genetic modification, which matters for corn in particular since a large share of U.S. commodity corn is genetically modified, so this isn't a redundant claim stacked on top of organic. Gluten-free labeling on a corn product is inherently lower-risk than on wheat-adjacent products, but it still confirms no cross-contact with gluten-containing grains during manufacturing. You can verify any of these by searching the certifying body's public database or the Non-GMO Project's verified product list directly.
Why are these chips noticeably thicker than what I'd get in a typical grocery-store bag?
The corn is stone-ground after nixtamalization rather than run through a fine industrial mill, which produces a coarser masa with more structural integrity once it's pressed and fried. That thicker cut is a deliberate tradeoff: it takes slightly longer to crisp all the way through in the fryer, but it survives a heavy dip in guacamole or queso without cracking or turning to crumbs at the bottom of the bowl, which is the main complaint people have with thin, mass-produced chips. It also means a bit more oil is absorbed per chip simply due to surface area and density, so the fat content per serving runs a little higher than a thin, delicate chip — the tradeoff is durability and a more restaurant-style bite.
- __Storage_Location:
- Dry
- __Volume:
- 400
- __Owner:
- TCFarm
- __badge:
- Organic