Blanco Niño use the ancient Aztec cooking method known as nixtamalization to produce their award-winning, slow-cooked corn tortilla chips. Each batch takes three days to make, producing a truly authentic texture and flavour.
There are few places quite as beautiful as Celestún, in the Yucatán that attracts thousands of migrating flamingos to its mangroves every winter. These lagoons are also home to ancient Mayan salt-flats, where they source the salt for these chips. Blanco Niño proudly partner with Traspatio Maya, a social enterprise which supports and protects traditional salt harvesting techniques.
These chips are made with the very best ingredients, are gluten-free, vegan-friendly, kosher certified and contain absolutely no artificial ingredients.
Sold as a single unit. 170g pack.
Ingredients: Non-GMO White Corn (78.7%), Sunflower Oil, Sea Salt (1.1%), Celestún Salt (0.2%)
|
Typical Values |
Per 100g |
|
Energy (kJ) |
1944 |
|
Energy (kcal) |
464 |
|
Fat (g) of which saturates (g) |
20 1.8 |
|
Carbohydrates (g) of which sugars (g) |
60.8 0.8 |
|
Fibre (g) |
8.1 |
|
Protein (g) |
6.2 |
|
Salt (g) |
0.192 |