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A few years back, founder Phil set out on what would become quite a serendipitous journey across Mexico. Visiting the milpas, molinos and tortillerias of Mexico, Phil learnt how to make proper corn tortillas. Inspired by the tastes and traditions of Mexico, Phil returned to Ireland and in 2015, along with a great team, he opened the doors to the Tortilleria in Clonmel, Co. Tipperary.
Blanco Niño uses the authentic Aztec cooking method known as nixtamalisation to create their tasty tortilla chips. Whole corn is cooked then steeped overnight, before being ground into a dough (masa) using hand-carved, Mexican volcanic stones. This masa is shaped and baked into tortillas. The tortillas are left to rest overnight, before being hand-cut and lightly fried into tortilla chips. It takes three days from start to finish, but we believe the result is worth the wait.
Blanco Niño works with small heritage producers in Mexico. These Chilli & Lime flavour tortilla chips feature an Ancho Chilli from a heritage farmer in Puebla, which is nicely complemented with zesty lime juice.
These tortilla chips are made with the very best ingredients and are gluten-free, vegan friendly and have absolutely no artificial ingredients.
| Nutritional Info | Per 100g |
| Energy | 2110KJ/504kcal |
| Fat | 26.2g |
| of which saturates | 2.3g |
| Carbohydrates | 58.5g |
| Of which sugars | 0.6g |
| Fibre | 5.2g |
| Protein | 5.2g |
| Protein | 6.1g |
| Salt | 1.56g |
