The Chip That Earns
Its Crunch.
MASA starts with non-GMO corn steeped in limewater through the 3,500-year-old nixtamal process — then fries in avocado oil at high heat. No shortcuts. Seven flavors built the honest way.
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3,500 YEARS OLD
Why Nixtamalization Changes Everything
Nixtamalization is the Mesoamerican process of soaking dried corn in an alkaline solution (traditionally ash or limewater) before grinding it into masa. The process unlocks niacin (vitamin B3) that would otherwise pass through the body unabsorbed, improves amino acid bioavailability, and fundamentally changes the flavor and texture profile of the corn. Nixtamalized corn has a deeper, more complex flavor than standard cornmeal — a faint minerality and toasted quality that comes through in every chip. Most commercial tortilla chips skip this step entirely. MASA doesn't.
Seven Flavors. One Process.
Fried in Avocado Oil. Not a Compromise.
Avocado oil has a smoke point of 520°F — higher than canola, sunflower, or vegetable oil blends used in most chip production. Frying at high heat in a stable oil means faster crisping, better texture retention, and a cleaner flavor profile. No oxidation byproducts from overheated unstable oils, no off-flavors from reused frying oil.
Nixtamalization was developed by Mesoamerican cultures — most prominently the Maya and Aztec — over 3,500 years ago. The process was critical for the nutritional adequacy of corn-based diets because untreated corn has bound niacin (as niacytin) that the human body cannot absorb. Populations relying heavily on non-nixtamalized corn historically developed pellagra, a niacin deficiency disease. Nixtamalization also improves the essential amino acid profile (particularly lysine) and creates the distinct flavor and pliability of masa that makes tortillas, tamales, and authentic tortilla chips fundamentally different from products made with standard cornmeal.
7 flavors · Nixtamalized corn · Avocado oil · Non-GMO