Acclaimed Boston chef Jamie Mammano got the recipe for his outstanding white corn chips from his mother-in-law in Tijuana, Mexico (because mamma knows best!). Mammano grinds non-GMO white corn, water and lime with hand-carved volcanic stones â€" a traditional labor-intensive process known as â€anixtamalization.â€ Then, he and his team roll this mixture into tortillas, which are baked, hand-quartered and fried to make chips. Theyâ€ re perfectly crunchy, with just the right sprinkling of salt to bring out the mild sweetness of the ground corn. They're so good, we'd even eat them straightâ€"even better, we've got quite a stash of tasty indie salsas, hot sauces and savory spreads just begging for an amazing chip. tip of the tongue You know what to do! Grab a jar of fiery Zukali salsa and chip-dip away.