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Started By
Message
Tostitos tortilla chips regularly have poor quality control regarding salt distribution
Posted on 11/4/22 at 3:42 pm
Posted on 11/4/22 at 3:42 pm
One chip will taste normal, the next will be incredibly salty (too much). I have noticed this consistently with them over the years, and not with any other brands.
Posted on 11/4/22 at 3:50 pm to weagle99
Recently started buying these, they are better quality.
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[/img]Posted on 11/4/22 at 4:04 pm to Xanthus
The old Golden Cock just can't be beat.
Posted on 11/4/22 at 4:34 pm to weagle99
quote:
One chip will taste normal, the next will be incredibly salty (too much). I have noticed this consistently with them over the years, and not with any other brands.
They just seem way too salty period.
I like the Mission brand:
Posted on 11/4/22 at 4:39 pm to weagle99
I buy the lower salt Tostitos in the light blue bag
Now other chips (regular Tostitos or ruffles) are way too salty for me
Now other chips (regular Tostitos or ruffles) are way too salty for me
Posted on 11/4/22 at 4:39 pm to Y.A. Tittle
Their thin & crispy cantina style ones are pretty decent. Their normal style are definitely too salty.


This post was edited on 11/4/22 at 4:40 pm
Posted on 11/4/22 at 4:58 pm to weagle99
There are no bad tortilla chips
Posted on 11/4/22 at 5:44 pm to GoCrazyAuburn
quote:
Their thin & crispy cantina style ones are pretty decent.
These are the best tortilla chips you can find in a store
Posted on 11/4/22 at 5:59 pm to j1897
These are the closest chips I’ve found that taste like restaurant chips. I can blow through a bag of these with fresh salsa.
Also cheaper than Tostitos
Posted on 11/4/22 at 6:11 pm to weagle99
I have (contract) audited Lays Plants in the past, and never saw any problems with their salt application method. They also do periodic QC testing to assure product uniformity.
I am no authority, but I always considered the chip to be a corn flavored transport vehicle for flavoring and salt.
I also understand you think some chips are more salty than others, and you are probably correct. I also understand those who think all of Lays chips are too salty. Statistically, I would see those folks as statistical outliers in a pretty good normal distribution of taste perference.
Variation in taste preference is why there are so many different chip products, each with a group of loyal fans and some number of folks who don't like the product.
My favorite chip is Santitas, which is also produced by Lays.
By the way, the triangular shape is customer pleasing when the chip is used to dip salsa, and allows the chip maker to run a wide thin belt of corn chip dough and cut the chips with a rotary knife, yielding very little waste (only a thin strip of edge, which gets mixed right back into the dough feed. Rollers that press out the dough belt assure a very consistant thickness for the finished chips. Whatever curve the individual chips have is randon, from frying.
Round chips create much more trim waste, which affectes line output. Round chip waste also gets mixed right back into the batter feed
I am no authority, but I always considered the chip to be a corn flavored transport vehicle for flavoring and salt.
I also understand you think some chips are more salty than others, and you are probably correct. I also understand those who think all of Lays chips are too salty. Statistically, I would see those folks as statistical outliers in a pretty good normal distribution of taste perference.
Variation in taste preference is why there are so many different chip products, each with a group of loyal fans and some number of folks who don't like the product.
My favorite chip is Santitas, which is also produced by Lays.
By the way, the triangular shape is customer pleasing when the chip is used to dip salsa, and allows the chip maker to run a wide thin belt of corn chip dough and cut the chips with a rotary knife, yielding very little waste (only a thin strip of edge, which gets mixed right back into the dough feed. Rollers that press out the dough belt assure a very consistant thickness for the finished chips. Whatever curve the individual chips have is randon, from frying.
Round chips create much more trim waste, which affectes line output. Round chip waste also gets mixed right back into the batter feed
This post was edited on 11/5/22 at 6:03 pm
Posted on 11/4/22 at 6:59 pm to MeridianDog
White Santatias are my go to. Didn’t know it was a Lays product.
Posted on 11/4/22 at 8:10 pm to dirtsandwich
White for me too. I actually forgot there was a yellow one. The white ones should be less sweet than the yellow ones.
Posted on 11/4/22 at 11:55 pm to weagle99
Y'all may think I'm crazy, but the great value cantina style chips are amazing. I will kill a bag if I'm not careful. I would put it up against the name brand chips.
Posted on 11/4/22 at 11:59 pm to Tear It Up
quote:
I can blow through a bag
quote:
Tear It Up
Checks out.
I’m on the Santitas wagon fwiw. Tostitos is mostly garbage and you’re better off choosing anything else.
Posted on 11/5/22 at 2:20 am to weagle99
I’d you’re not buying Julio’s, you’re failing.

Posted on 11/5/22 at 7:58 pm to MeridianDog
quote:
MeridianDog
Every time I read your posts I feel like I just watched “How it’s made” on Discovery.
Posted on 11/6/22 at 3:51 pm to weagle99
Once I discovered Julio's tortilla chips, very other one is muerte to me.
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