We Asked 3 Chefs to Name the Best Tortilla Chips, and They All Said the Same Thing

Although I’m an equal chip opportunist (really, I have notifications on for all of the newest chip launches), there’s really only one type I want at my party: tortilla chips. Whether it’s for a Super Bowl watch party or book club, tortilla chips are my go-to for scooping up piles of homemade guacamole, impossibly creamy queso, flavorful salsa, and more.

With dozens of tortilla chip options on grocery shelves these days, I asked a handful of my chef friends to share their absolute favorite tortilla chip to pick up at the store. Their unanimous recommendation? Xochitl Tortilla Chips. 

Usually when I’m seeking out chef-approved recommendations, I’ll visit various restaurants around town.  But after just one stop at Rethink Food (a New York City-based nonprofit where chefs and restaurants prepare and deliver thousands of meals across the city each day), it was clear that there’s really no chip as chef-adored as Xochitl Tortilla Chips. 

First up: I asked Maggie Lawlor, who worked as a pastry chef and line cook at several restaurants in Kansas City (including The Antler Room) and New York before becoming a sustainable events chef, at Rethink Food, what type of tortilla chips she thinks are the best. She — without hesitation — said, “Xochitl Tortilla Chips.” Maggie went on to describe how they are “they are nice and crisp” on their own (and of course used as a vessel to scoop up most any dips).

“There’s really no store-bought version as good as Xochitl,” confirmed Christina Zhong, a former lead cook at Craft and Savor and current production lead.

As great as homemade tortilla chips are, not everyone — including chefs — have the time to cut and fry their own batches. Xochitl Tortilla Chips are “as close to homemade as one can buy,” says Isabella Mezzettone, a creative lead chef at Rethink (and former catering manager at M&G Foodstuff). They have “the ideal amount of crisp,” Maggie adds.

Plus, the packaging! It’s not only superchic, it’s ultra functional, according to Maggie. The paper bag “prevents them from going stale (as fast)” because it allows for non-restricted air circulation (compared to a plastic bag). Good to know … in case you ever find yourself with more than just a few crumbs leftover.

Buy: Xochitl Tortilla Chips, $4.43 (on sale!) for 12 ounces at Amazon

Do you agree with these chefs? Tell us about it in the comments below.

This post originally appeared on The Kitchn. See it there: We Asked 3 Chefs to Name the Best Tortilla Chips, and They All Said the Same Thing