nacho chips or corn chips
Corn chips are a good source of carbohydrates and contain some fiber, though commercial varieties are often high in sodium and fat from frying. They provide some iron and B vitamins due to the nixtamalization process, which enhances mineral bioavailability.
About
Corn chips (also called tortilla chips or nacho chips) are a crispy snack food made from masa (corn dough) that is formed into thin strips or triangular pieces and deep-fried or baked until golden and crunchy. The corn is typically dent corn or flint corn, nixtamalized (treated with lime or alkali) to enhance flavor and nutritional availability, then ground into masa. The resulting chips have a distinctly toasted corn flavor with varying degrees of saltiness depending on seasoning. Regional variations include plain salted versions, heavily seasoned nacho cheese–flavored chips, chili lime, and countless regional specialties. The distinction between "corn chips" (made from masa) and "tortilla chips" (cut from actual tortillas) has blurred in commercial production, though traditionally the latter were hand-cut from freshly made or fried tortillas.
Culinary Uses
Corn chips function as both a standalone snack and a foundational ingredient in many Mesoamerican and contemporary dishes. They are essential to nachos, typically layered with cheese, jalapeños, sour cream, and various toppings. Beyond nachos, they serve as a crispy vehicle for guacamole, salsa, and bean dips. In composed dishes, they are crushed and used as a breading for fried foods, or layered into casseroles such as chilaquiles or frito pie. Mexican cuisine employs them in chilaquiles verdes (tossed with salsa verde and topped with crema), while American Tex-Mex traditions have created countless variations. They pair well with acidic, spicy, and creamy accompaniments.