£4.53
Blanco Nino Ancient Grain Blue Corn Tortilla Chips are crafted from non-GMO blue corn and amaranth for a unique, subtly sweet flavour. This gluten-free and vegan snack is ideal for casual eating or pairing with dips.
- Contains blue corn and amaranth, ancient grains sourced from heritage farmers for authenticity.
- Free from gluten, added sugar, and artificial ingredients, suitable for various diets.
- Made in Ireland using traditional nixtamalisation methods for crisp texture.
- Packaged in a protective atmosphere to maintain freshness and quality.
- £4.53
- £4.53
- Unit price
- per
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Description
xBlue corn and amaranth are ancient grains that have been held with reverence as staples of the Aztec diet for thousands of years. In homage to the communities and traditions that inspired our Tortilleria, we married together these grains creating a unique, subtly sweet and earthy flavour. We source amaranth from heritage farmers in Milpa Alta, meaning 'high corn field', which overlooks the ancient Aztec capital city of Tenochtitlan, known today as Mexico city.
Features: Gluten free, No added sugar, Non-GMO, No artificial ingredients, Suitable for vegans, Kosher - KLBD
Country of origin: Ireland
| Typical Values | Per 100g | Per Serving (28g) |
|---|---|---|
| Energy | 1960kJ | 549kJ |
| Calories | 469kcal | 131kcal |
| Fat | 18g | 5g |
| Of Which Saturates | 1.8g | 0.5g |
| Carbohydrate | 71.7g | 20g |
| Of Which Sugars | 1g | 0.3g |
| Fibre | 4.9g | 1.4g |
| Protein | 7.2g | 2g |
| Salt | 0.8g | 0.2g |
This bag contains 6 servings. Intake of an average adult (8400kJ/2000kcal).
Full Product Name: Blue Corn Tortilla Chips with Amaranth.
Storage: Store in a cool dry place away from bright lights.
Additional Information: Packaged in a protective atmosphere.
Ingredients: Non-GMO Blue Corn (76%), High-Oleic Sunflower Oil, Amaranth (3%), Salt.
Allergen Information: Free From Cereals Containing Gluten.
Dietary Information: Gluten free; No Added Sugar; Suitable for Vegans.
Brand details: Made the Aztec way. We select the very best whole non-GMO corn, which we cook then steep overnight, before grinding into a dough called masa using our hand-carved, Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before cutting and lightly frying them to become the most delicious, authentic tortilla chips. It takes three days from start to finish, but we think it's worth the wait.
