MASA

MASA Chips is built around a simple conviction: tortilla chips should start with real corn, real fat, and traditional technique.

Founded by Jorge Gaviria in New York City, MASA began as a tortilla operation focused on fresh masa made through nixtamalization, the traditional process of cooking and steeping corn in alkaline water to unlock flavor, texture, and nutrition. That same approach carries through to the chips.

MASA Chips are made from nixtamalized corn and fried in beef tallow, not seed oils. Tallow delivers a clean, savory richness and crisp texture that vegetable oils cannot replicate. The result is a chip that is sturdy, deeply flavorful, and satisfying on its own, without relying on heavy seasoning.

Everything about MASA Chips reflects restraint and intention: minimal ingredients, traditional methods, and respect for corn as the central ingredient. They are not designed to disappear into salsa. They’re designed to taste like something.

MASA Chips bring an old-world approach to a modern pantry, rooted in technique, flavor, and the belief that how food is made still matters.