Tortilla Strips Stone Ground White Corn

Tortilla strips are thin, crispy pieces of fried or baked tortillas, typically made from stone-ground white corn. Stone-ground corn refers to a traditional milling process where corn kernels are ground between two stones, which can retain more of the corn's natural nutrients and texture compared to modern steel roller mills. The corn masa is formed into thin sheets, cut into strips, and then cooked until crisp.

Manufacturers add tortilla strips to provide a crunchy texture and savory flavor to various dishes. They are commonly used as toppings for salads, soups, and chili, or as a component in snack mixes. Their primary function is to enhance the sensory experience of a meal.

Tortilla strips are considered a food product rather than a food additive, so they are not subject to FDA approval in the same way as additives. As a corn-based product, they provide carbohydrates and some fiber. Depending on preparation, especially if fried, they can contribute fat and sodium to the diet. JECFA and EFSA typically evaluate food additives and contaminants, not whole food ingredients like tortilla strips.