Blue corn tortilla chips with Amaranth. We use the ancient Aztec cooking method known as nixtamalisation. Each batch takes three days, producing a truly authentic texture and flavour. For these chips, the amaranth is sourced from a small heritage farmer located in Milpa Alta, which overlooks Lake Texcoco. Ingredients: Non-GMO Blue Corn (92%), Amaranth (3%), Sunflower Oil, Salt. Gluten FreeVegan Blanco Niño is an Irish producer of traditional corn tortilla chips. The team uses the Aztec cooking method known as nixtamalisation to create their chips and continue to work with small heritage producers in Mexico. The tortilla chips are gluten-free, vegan friendly and have absolutely no artificial ingredients. Impressively, the chips have won 7 Great-Taste awards across four of their judged flav.