Tortilla chips, plain
Common food
Photo: Wikipedia
Tortilla chips are crisp, golden wedges or strips made from corn or flour tortillas that have been cut, fried or baked, and salted. They deliver a satisfying, shattering crunch with a toasty, slightly earthy corn flavor. Nutritionally, they are a dense source of energy, primarily from carbohydrates and fats, with a modest protein contribution.
Calorie split: 6% protein · 56% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore them for their irresistible crunch and salty, savory flavor that serves as the perfect vehicle for dips like salsa, guacamole, and queso. They are deeply embedded in social and celebratory food culture, synonymous with sharing and casual enjoyment.
⚠️ Watch-outs & how to enjoy it better
As a fried snack, they are calorie-dense and high in fat, which can contribute to weight gain if consumed in large portions. The refined carbohydrates can cause blood-sugar spikes, and they are often high in sodium. To counteract this, pair them with protein and healthy fats (like bean dip or guacamole), practice strict portion control (e.g., measure a single serving), and choose baked or low-sodium versions when possible.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains dietary fiber which aids digestion
- Offers a source of plant-based protein
- Gluten-free when made from corn
- A versatile base for nutrient-rich toppings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern tortilla chip was popularized in the U.S. by Rebecca Webb Carranza in the 1940s, who began selling the triangular-cut, fried remnants of tortillas from her Los Angeles factory.
Full nutrition (USDA data · scales with serving)
| Water | 2.6 g |
| Energy | 472 kcal |
| Protein | 7.1 g |
| Total lipid (fat) | 20.7 g |
| Carbohydrate, by difference | 67.8 g |
| Fiber, total dietary | 5.4 g |
| Total Sugars | 0.78 g |
| Calcium, Ca | 106 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 84.0 mg |
| Phosphorus, P | 225 mg |
| Potassium, K | 182 mg |
| Sodium, Na | 328 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 4.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.84 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 19.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 3.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 20.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.38 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 5.6 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 10.8 g |
| PUFA 18:2 | 10.5 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Snacks, tortilla chips, nacho cheese — USDA does not publish this profile for Tortilla chips.
| Tryptophan | 0.07 g |
| Threonine | 0.28 g |
| Isoleucine | 0.30 g |
| Leucine | 0.88 g |
| Lysine | 0.29 g |
| Methionine | 0.16 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.32 g |
| Valine | 0.40 g |
| Arginine | 0.39 g |
| Histidine | 0.24 g |
| Alanine | 0.50 g |
| Aspartic acid | 0.54 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.29 g |
| Proline | 0.68 g |
| Serine | 0.37 g |
| Hydroxyproline | 0.00 g |
FAQ
Are tortilla chips gluten-free?
Yes, traditional tortilla chips made from corn are naturally gluten-free. However, always check labels for potential cross-contamination or if wheat flour is added.
What is the difference between baked and fried tortilla chips?
Fried chips are cooked in oil, resulting in a higher fat and calorie content but a classic crunch. Baked chips use less oil, reducing fat and calories, but may have a slightly different texture.
Why are some tortilla chips yellow and others white?
The color depends on the type of corn used. Yellow chips are typically made from yellow corn, while white chips come from white corn. Blue or purple chips are made from blue corn, which contains anthocyanin antioxidants.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.72 kcal/g · 6% calories from protein · 5.4 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.80 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.