MASA Chips: A Tortilla chip for people with taste
Early access to MASA inside
About 1.5 years ago, I swore off seed oils for good. While it made eating out much more annoying, especially while staring at the golden crispy french fries that accompanied many a burger, it was mostly bearable.
But there was one food I missed more than anything— good old corn tortilla chips.
Nachos and guac are simply not the same without them, and nothing can replace that crispy, almost juicy crunch.
Such a lack has always haunted my dietary desires. Until MASA, that is.
The Problem with Snack Foods
There is a curious problem with snack foods in America, which is that they are considered by everyone to be the unhealthiest class of foods, but at the same time, very little about them is inherently bad for you.
A good example is potato chips.
Are potatoes inherently bad? Not at all.
Is fat inherently bad? Of course not.
Is salt bad? Nope.
So why are Lays, Pringles, etc. considered by many to be an archetypal example of “junk food”?
That’s because all of the commonly available chips are in fact poisonous, thanks to seed oils and other low quality ingredients that are in virtually all of the options.
But if these problems aren’t inherent, then why can’t we have “healthy” versions of all our favorite snacks?
The answer of course, is that we can. Unfortunately, to date, most “healthy” versions are a soulless shell of the real thing— they are “healthy” but look weird and taste terrible.
Not to name names, but there is a popular “tortilla” chip out there that frankly tastes like cardboard. Full of chia seeds and seed-oil-laced avocado oil, no one in their right minds would buy it on taste alone.
It only survives in the market because there is quite literally nothing else, and people would rather eat a meager alternative than be explictily poisoned by blended-oil garbage snacks.
And there are plenty of examples of this. No one with good taste can conscionably eat them. We put up with them because there is nothing else.
Sure there are the meat sticks, jerky, and other “snacks” that taste pretty good, but I’m sorry, nothing replaces a good old fashioned chip.
People deserve a better snack— one that doesn’t poison them, but also tastes like the real thing. Because it is the real thing.
A Healthy Corn Chip
To make a proper healthy corn chip, or any snack for that matter, you shouldn’t have to sacrifice taste.
As I described in a previous article, there is no bad food, just bad ways of making it.
So what would a healthy corn chip really look like?
First, the corn would be organically grown, without pesticides like glyphosate which infect all conventionally grown corn in the US.
The corn would then be traditionally nixtamalized, which reduces mycotoxins, makes vitamins like B3 more bioavailable, makes the proteins biologically active, and removes indigestible fiber.
The chips would be fried in grass fed beef tallow, the king of all fats, with its high nutrient density and saturated fat content, which makes it as stable and soothing as seed oils are inflammatory.
And lastly they would be sprinkled with natural sea salt, like Redmond Real salt, with full of trace minerals and free of processing agents.
Such a chip is the Platonic form for all tortilla chips— the prototype that practical examples like Tostitos hopelessly attempt to approximate.
Such an ideal chip has never existed in the history of American snack foods, until now.
It is called MASA, and I am very excited to be a part of it.
MASA is not as just another healthy snack food. It is revolutionary in a way that has not been seen in the packaged food industry for perhaps decades, and that’s because it is the first appealing, delicious, classic American snack that is also a nutrient-dense health food.
MASA makes no sacrifices. It is a pure demonstration of the idea that superficial goods, like beauty and taste, are a pure expression of deeper truths like health.
A new era is coming in the world of food. People are tired of the ugly chia seed cardboard, and they are fed up with the ubiquitous poison present in all of the mainstream options.
A third wave is possible, and MASA will demonstrate that to the world.
MASA are now in production, and will be available to the public for the first time on 7/29/22.
It’s been a bit of work to get it off the ground— hence my inconsistent posting on this substack. However, I hope my readers will forgive the unpredictable timing in exchange for a tortilla chip they can finally be excited about eating.
In addition, I’d like to give my paid subscribers early access and a discount to MASA for supporting me this whole time.