Blanco Niño White Corn Tortilla Chips with Celestun Salt, 170g

Blanco Niño make Mexican style tortilla chips from white corn, and this is their plain chip, lightly salted with sea salt and a little salt from Celestún in Mexico. This is the 170g sharing bag, and the pack names Blanco Niño as the maker.

Four ingredients

According to the published pack listing, the chips are made from non GMO white corn (78%), high oleic sunflower oil, sea salt (1.2%) and Celestún salt (0.3%). That is the whole list.

Celestún salt

The brand says the Celestún salt comes from ancient Mayan salt flats in Celestún, a wetland on the coast of the Yucatán in Mexico, where flamingos gather every winter. It makes up 0.3% of the chips, beside 1.2% sea salt.

White corn

White corn makes up 78% of the chips, the most of the Blanco Niño bags we stock. It gives a lighter colour and a cleaner, more delicate corn flavour than yellow corn. The listing says the corn is non GMO.

High oleic sunflower oil

The chips are fried in high oleic sunflower oil, a sunflower oil bred to be rich in oleic acid, the main fat in olive oil. The label gives 1.8g of saturates per 100g, the least of the Blanco Niño bags we stock.

Fibre

The label gives 8.1g of fibre per 100g, the most of the Blanco Niño bags we stock.

Numbers per 100g

The label gives 470 kcal (1970 kJ), 20.5g of fat, 1.8g of saturates, 69.7g of carbohydrate, 0.7g of sugars, 8.1g of fibre, 5.7g of protein and 0.9g of salt per 100g. The listing gives no serving size, so the figures on this page are per 100g.

Reading the front of the pack

On the UK front of pack scale, per 100g, fat at 20.5g is red. Saturates at 1.8g are amber. Sugars at 0.7g are green. Salt at 0.9g is amber, in the middle of its band.

Allergens and diet

No allergens from the UK list of 14 are highlighted in the published ingredients, and the published listing gives no may contain advice. The listing says the chips are suitable for vegans and gluten free. Recipes and factory arrangements change, so check the allergy advice on the pack you receive.

One bowl for everyone

With four ingredients, a vegan statement and a gluten free statement, this is the Blanco Niño bag for a mixed table: vegans and coeliac guests can share it.

Made in Ireland

The listing gives Ireland as the country of origin for these Mexican style chips.

The dip chip

A plain, lightly salted tortilla chip is made for dipping: sturdy enough for a guacamole or a bean dip, and plain enough to let the dip carry the flavour.

The pack

The turquoise bag carries the Blanco Niño name in white over an illustration of a beach with flamingos, lightly salted in script, a window showing the chips, and a top line that reads fully recyclable bag, vegan, gluten free.

The Blanco Niño range

We stock three Blanco Niño bags, all 170g, all white corn, all fried in high oleic sunflower oil and all vegan and gluten free by the listing: Lightly Salted with Celestún salt, Creamy Jalapeño and Smoky Chipotle.

A sharing bag

At 170g, the bag is made for sharing. The listing gives no serving size, so tip a handful into a bowl rather than eating from the bag.

A fully recyclable bag

The top line of the pack says the bag is fully recyclable. Check your local recycling guidance for flexible packaging.

Tortilla chips and dips

A tortilla chip is sturdier than most crisps, so it holds its shape in a thick dip: guacamole, a bean dip or a warm queso.

Sea salt

Sea salt is made by evaporating seawater. Chemically it is mostly sodium chloride, like any other salt, so it counts towards the salt figure in the same way.

Plain for a reason

A plain chip is the one to choose when the dip carries the flavour, and the corn comes through clearly with nothing but salt on it.

Taco night

For a taco night, put out the chips with bowls of salsa, guacamole, soured cream and grated cheese, and let everyone build their own plate.

Sugars

With nothing on the chip but salt, sugars are 0.7g per 100g, green on the front of pack scale.

Who it suits

A plain, well made tortilla chip suits anyone who wants the corn to lead, and the vegan and gluten free statements suit most diets.

Serving the bag

Serve it with a guacamole, a pico de gallo, a queso dip or a black bean dip, and a cold beer or a margarita.

In the kitchen

Make a nacho tray: chips, grated cheese, black beans and sliced jalapeños, baked until the cheese melts. Or crumble the chips over a tortilla soup.

Storage

The listing advises a cool, dry place away from bright light. Clip the bag shut between servings.

Other Blanco Niño

In the same 170g bag we stock Blanco Niño Creamy Jalapeño and Smoky Chipotle.

Other 170g packs of Blanco Niño we stock

Figures as published on each pack's label.

The tasting notes on this page are our own editorial assessment against the current pack format and the brand's published description.