Is Restaurant Style Tortilla Triangles Gluten Free?

The Ingredient Breakdown

To understand why these tortilla chips are gluten-free, we need to look at the core components. The primary ingredient is MAÍZ MÓLIDO BLANCO (white corn masa). This is the traditional base for authentic tortilla chips. Corn is naturally gluten-free, and unlike wheat flour tortillas, there is no risk of gluten proteins being present in the base dough.

The fat source is a blend of ACEITE VEGETAL (vegetable oil), specifically listing sunflower, safflower, corn, canola, rice, and/or cottonseed oils. These oils are extracted from seeds and grains that do not contain gluten. The processing of these oils also removes any gluten proteins, making the frying oil safe for those with Celiac disease or gluten intolerance.

The only potential allergen flags appear at the end of the ingredient list. The statement PUEDE CONTENER LECHE Y SOYA (may contain milk and soy) indicates that while these ingredients are not added to the recipe, the manufacturing facility likely processes other products that do contain milk or soy. This is a cross-contact warning, not an intentional ingredient.

Nutritional Value

When analyzing the nutritional profile of Restaurant Style Tortilla Triangles, the focus is primarily on fat and sodium content. Since the base is corn masa, the chips are fried to achieve their signature crunch. This process significantly increases the lipid content compared to the raw corn flour.

While the specific macronutrient numbers aren't listed in the input data, standard tortilla chips of this style are calorie-dense. They fit into a gluten-free diet easily, but if you are monitoring your caloric intake or fat consumption, portion control is essential. These chips are generally low in sugar, making them a better option than sweetened snacks, but the sodium content can be moderate to high depending on the salt addition.