But reports of digestive side effects have some groups, including the vocal Center for Science in the Public Interest, warning consumers to steer clear. Nine varieties of baked tortilla chips are now offered, from black bean to picante ranch, along with a new low-fat baked potato crisp. Frying is much easier. The chips must go through a series of ovens, and moisture analysis must be done every half hour. The subtle notes are a little more like butter popcorn.
Blue corn has more of a nutty flavor.
But both have a woodsy taste. Made from root vegetables including parsnips, yucca, taro, Jerusalem artichokes and sweet potatoes, this 1990 creation of a pair of New York City caterers appeals to upscale consumers and those concerned about health. So choose your chip and crunch away. From there, you can also access Web sites of its member companies. Fresh potato chips, like those served Commodore Vanderbilt, are a rarity these days, available only in select restaurants.