Top Pick Of The Week

September 16, 2008

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Tortilla Chips

Food Should Taste Good makes a rainbow of flavors. Above, Jalapeño and the barely sweet Chocolate tortilla chips, which can be enjoyed with sweet dips, hot chocolate, even ice cream. Photography by Emily Chang | THE NIBBLE.

WHAT IT IS: Gourmet tortilla chips.
WHY IT’S DIFFERENT: Wonderful explosion of flavors. And it’s a healthier chip: all natural, high oleic sunflower and/or safflower oil, sea salt and overall lower sodium than many chips (80mg per ounce).
WHY WE LOVE IT: Each flavor has its own exciting dynamic that makes these chips more than a snack food. They become a garnish and an ingredient for other dishes.
WHERE TO BUY IT:  At many fine retailers nationwide. Visit for the list. As of this writing, you can get a $1.00 coupon by signing up for the mailing list.

Food Should Taste Good:
Nouvelle Tortilla Chips

CAPSULE REPORT: Sometimes, you take certain foods for granted, without appreciating how good they are. We’ve been nibbling away on Food Should Taste Good tortilla chips for almost two years, but only recently were struck by a blinding revelation of the obvious: This is a great line!

The brand name is itself a mouthful, and might better be called Great Healthy Food. The wholesome, all-natural, gluten-free chips have no cholesterol or trans fats, no GMOs, are lower in sodium than many chips and a good source of dietary fiber. Yummy flavors include Buffalo (as in wings), a barely sweet Chocolate, Jalapeño, Multigrain, Olive, Sweet Potato and The Works! (exclamation point included). The flavors are evenly baked in, not powder sprinkled on top. Each is a winner and will enchant your family and guests, not only with the taste but with the different shapes and colors, too—brown, orange, yellow, coral, circle, diamond, fan, hexagon, oval, rectangle, triangle. The line is gluten-free and certified kosher by OU.

Start planning for party season! Just don’t expect anything like your typical tortilla chips. While made from a base of stone ground white corn, these chips don’t deliver pure corn taste. Instead, enjoy the great complexity of flavors that makes these, truly, chips of a different color. Except for Jalapeño and Multigrain, we’d serve dips other than traditional red or green salsa (see the full review). They can also substitute as tasty crackers with soup and salad—even as a base for canapés. Read more about Food Should Taste Good tortilla chips, and how to have fun pairing them with different dips, in the full review below. And take a look at more chips and crunchy snacks in our Gourmet Snacks Section.

THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.


New Ways To Look At Salsa

Salsas That Cook
Nueva Salsa
Chips, Dips & Salsas
Salsas That Cook: Using Classic
Salsas To Enliven Our Favorite
, by Rick Bayless. The famed chef shows how salsa adds oomph to pasta, zest to meats, passion to potatoes and vitality to vegetables. Six salsas (which can be made or bought) are used in more than 50 recipes, including a tortilla lasagna and a fiery tequila chaser. Click here for more information or to purchase.
Nueva Salsa: Recipes to Spice It Up, by Rafael Palomino and Arlen Gargagliano. With this informative book, you can spice up everything from the traditional to dessert, the latter with Dulce de Leche Fruit Salsa and fruity Three Berry Aguardiente, the perfect complement to a savory entree, buttery shortbread or vanilla ice cream. Click here for more information or to purchase. Chips, Dips & Salsas, by Judy Hille
Walker and Kim Maceachern. A
delightful collection of
easy-to-make and fun-to-eat chip, dip and salsa recipes. Creative, tasty, and popular snacks with variations to control the level of heat are guaranteed to make you an even more popular host/hostess. Click here for more information or to purchase.

Food Should Taste Good: Nouvelle Tortilla Chips




We hope that the folks at FoodShouldTasteGood will excuse that we have taken editorial liberties and added spaces (Food Should Taste Good) between the words of their name. While on a bag of chips the nicely designed logotype is readable and stylish, it was driving us a bit nutty to see it over and over again in small type in this long article.

This small company with a big name has made a nice contribution to the world of healthier, sophisticated and gluten-free snacking (take your pick, depending on your personal food drivers).

The company was developed by a snacker who wanted more than what he was finding on store shelves. If you build it they will [hopefully] come; Pete Lescoe built, and now his line is available at fine retail chains nationwide (check the website for the closest store to you).

The first time we brought home a bag, we kind of expected them to taste like the numerous bags of flavored tortilla chips we’ve enjoyed. They don’t.  They are a distinctively different snack—just as crunchy and munchable, but much more flavorful and versatile.

Buffalo Tortilla Chips
Buffalo Tortilla Chips, with cayenne pepper, vinegar and garlic flavoring, just like buffalo wings. Serve them with blue cheese dip and celery sticks.


Continue To Page 2: Flavors Of Food Should Taste Good Tortilla Chips


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