New PopChips Tortilla Chips and A Food Gal Giveaway
If you’re like me, you find it dangerous to have a bag of PopChips anywhere in your house.
That’s because the air-popped potato and sweet potato chips are so crunch-a-licious. Plus, you can convince yourself that they’re actually kind of, sort of healthful because they’re all natural and have half the fat and fewer calories than regular chips. It’s enough to make you inhale the bag, which I admit I have done on occasion.
Well, your will power is about to be tested again because PopChips has introduced its newest product: tortilla chips.
Yes, made the same way with little oil in a proprietary popping process.
The triangular-shaped tortilla chips are made with stone ground masa. They come in four flavors: Nacho Cheese, Ranch, Salsa, and Chili Limon.
The texture is crisp but a little lighter and airier than a regular tortilla chip. They’re also a bit thinner than regular PopChips. The Nacho Cheese is plenty cheesy and the Ranch has the creamy-onion-garlic taste of the dressing. My favorites were the Salsa and Chili Limon because both have a little heat but still allow the corn flavor to shine through more so than the other two flavors.
A 1-ounce bag has 120 calories, no saturated fat and 135-190mg of sodium, depending on the variety.
Contest: One lucky Food Gal reader will win 12 coupons for 12 free (3-ounce or 3.5-ounce) bags of PopChips or PopChips Tortilla Chips. Entries, limited to those in the continental United States, will be accepted through midnight PST Oct. 20. Winner will be announced Oct. 23.
How to win?
Just tell me a place or setting you’d most want to “pop” into — and why. It can be somewhere past, present or future.
Here’s my own answer:
“My wedding banquet — yes, all over again. When married friends warned me beforehand that the entire day would be a blur, they weren’t kidding. It was like I woke up and the next thing I knew I was back at the hotel after the banquet meal had ended. I vaguely remember a taste here and there of our feast at Yank Sing in San Francisco. But what I wouldn’t give to be able to go back to enjoy dish after dish again, surrounded by the most important people in my life.”