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Dec 20, 2011 02:01 PM

Where to buy *flour* based tortilla chips?

I've noticed that there are a few restaurants where I love love love their tortilla chips, and they taste very different than most other tortilla chips. I have finally figured out that what I love about those chips is that they are made with flour. It is ironic, because we think of corn tortillas as being more authentic than flour tortillas, and for tacos I love corn tortillas, but for chips, I love these flour tortilla chips you get at some (but not many) Mexican joints.

Just wondering if people can recommend some stores, I'm guessing they might be Mexican stores like Fiesta or something, where you have seen first hand that you can buy these flour tortilla chips.

Not looking for people guesses, but actual first hand knowledge that certain stores carry such a product. I realize these chips are best fresh like at restaurants, but I am trying to have these at home with tacos made at home and don't want to make my own chips.

Also not looking for health food crap (I've heard of some stores selling flour based tortilla chips, but they aren't the ones I am thinking of, the ones I am thinking of are fried to a golden brown and some of the chips are puffy (have air bubbles), looking for authentic mexican/tex-mex flour tortilla chips.

Already looked in american grocery stores, including the likes of Whole Foods and Central Market. Before I venture into a Mexican grocery store (where I speak zero spanish), I'd love to hear if people have actual experience buying this product and where to get it.


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  1. Are you talking "wheat" flour? or possibly white corn flour. Wheat flour is so soft, it really wouldn't make a good "chip". If the former, I'm curious to know which restaurants serve them. Please list some names - I'd like to give them a try.

    8 Replies
    1. re: CocoaNut

      I don't know how they are made, all that I gather is that they are "flour" based and delicious. Here is a picture. It's from a taco joint in McAllen, TX. Not sure exactly where you get chips like this in DFW metroplex, but I've had it in tons of places in California. But point is, you can see the chips I am after.

      1. re: pappy97

        California..... uh-huh.

        Those look suspiciously like a plain ole corn chip to me, but some are made lighter than others.

        As to your generic use of the word "flour" it just doesn't work when attempting description -

        1. re: CocoaNut

          Not trying to turn this into Cali vs. Tex, I don't care about that. Just trying to buy this kind of tortilla chip. Only place I've ever had them is at some mexican joints like Taqueria's, and not just Cali, but in Texas too (as shown in my pic, in McAllen). Only thing is, I've never tried to buy these at a Mexican Grocery Store, mainly because I don't normally shop at those stores. Just wondering if people have seen chips like the ones shown in the pic at a mexican store, and if so, which one? I have two mexican grocery stores that I drive by for one reason or another that I will try, but if someone has specific intel as to these chips, please let me know.

          Hell, it could be that these types of chips are only found in certain Taquerias and that nobody mass produces them, I frankly don't know, but I am trying to learn. Thanks.

          1. re: pappy97

            pappy and CocoaNut,

            I think what this really is about is the nixtamal (aka masa). It seems that the pictured corn chips are indeed corn but the nixtamal has undergone further milling time (this would be done on a metate if processing by hand). The end result would be too fine of a grain for masa that is used for tortillas and tamales. The end result for a fried corn chip would fair differently much like the difference between cake flour vs all purpose flour (the former being processed more resulting in a finer grain). The smaller grain would give you a soft light masa that would result in almost no coarse grain texture but a light crispy flake when fried.

            All that wind bag of explanation would lead me to suggest places like Tipicos (both locations), Escondido on Butler, might try out Luna's on Harry Hines. Those are all place that make their chips in house. The folks at Luna's would know what you are talking about without the need of a translator. Perhaps they can point you in the right driection also.

            La Nueva Tortilleria on Webb Chapel behind the large El Rancho in the Bachman Lake area might have them but you might have to bring a translator in there to ask if they can process the nixtamal further for your experiment.


            1. re: LewisvilleHounder

              Thanks for such an informative answer, very helpful!

              1. re: LewisvilleHounder

                LH, I appreciate your information and suggestions, and I don't share the opinion that you posted with the objective of feeling superior.

                1. re: LewisvilleHounder

                  Standard white corn tortilla chips. Nothing special about them. Get some white corn tortillas from the grocery store, chop them into six or eight pieces, fry them at 375 for about a minute until crisp and lightly golden brown. Toss with salt. Voila, "flour" chips.

            2. re: pappy97

              I would ask when you see them again where the restaurant gets them. I know what you're talking about ... the chips are thicker than usual and also seem to me greasier than usual. Probably the finer cornmeal/thicker chip absorbs more of the frying medium. I am wondering if these are a commercial/wholesale product only ...

          2. Just a suggestion but, why not use just plain "pita" chips. Isn't it the same thing?

            3 Replies
            1. re: twinwillow

              Pita chips are really different. Flour tortillas are really light and flaky and crumble very easy.

              1. re: Webra1

                Well then, my mistake, what I seek is not flour tortilla chips, since the chips I'm referring to are hard and crunchy (Although tend to have air bubbles), much more so than regular corn tortilla chips. I had just assumed they were flour-based because they look, feel and taste different than regular corn tortilla chips. Thus, what I am looking for is simply the type of tortilla chips in the pic I attached earlier. Thanks.

                1. re: pappy97

                  Understanding that there is a corn "flour" (as opposed to wheat flour), I'll reiterate what I offered before - looks like "a plain ole corn chip to me, but some are made lighter than others" and to add what LH more aptly described "corn but the nixtamal has undergone further milling time" which would result in a lighter chip.

            2. I usually only see fried flour tortillas as bowls for a taco salad. I know I've had them at various restaurants all around town. Sorry - I wish I could remember where it was specifically.

              1 Reply
              1. re: Webra1


                When you mentioned this it made me think of Taco Bell and their "pizza" shell and taco salad bowl. They do have a light, flaky, flour-like texture, and when I looked up their ingredients, the first one listed is flour.


              2. Buñuelos are, in essence, flour tortillas deep fried and dusted with sugar and cinnamon. In most cases they will skip the grill step, but the dough is similar.

                1. I don't believe any of the thin variety of chips can be purchased. I would agree with LH that you likely had very fine thin corned based chips. I have seen flour based chips, but they are most commonly a bit thicker and puffy. Again they have no shelf life and would have to be made fresh.

                  Any of the decent restaurants are going to fry their own chips. That being said you could make a flour chips. Pizza dough rolled then and baked half way through, cooled and then fried makes a puffy bowl / chip.

                  1 Reply
                  1. re: irodguy

                    There's also a Spanish torta de aceite - which is baked, but uses a dough that is rich in oil (flour tortillas have just enough fat to improve handling).

                    Some versions of sopapillas are essentially a fried flour tortilla dough.