Sometimes simple is best. This is a classic salted tortilla chip that is crunchy and full of flavour. The salt for these chips is sourced from Celestún in the Yucatan: the land of ancient Mayan salt-flats. They are perfect on their own, paired with guacamole, or as a base for nachos.

To make them, Blanco Niño first select the highest quality corn, which is cooked then steeped overnight. This is then ground into a dough, called masa, using hand-carved Mexican volcanic stones, in an ancient process called nixtamalisation. While the dough is still hot, it is carefully shaped, and baked into tortillas. The tortillas are then left to rest overnight, before cutting and frying, to create delicious, crunchy, authentic tortilla chips.