A bowl of salsa does not need tortilla chips. In Mexico the same table might carry tostadas broken into pieces, crisp chicharrón, or cucumber and jícama sticks with lime and chile, and a guacamole is just as good on any of them. Sometimes the bag of chips is simply empty; sometimes someone at the table eats low-carb, grain-free or corn-free, or wants something with a little more protein.
This guide covers the swaps that work: tostadas, chips you make yourself from tortillas, plantain chips, bean chips, pork rinds, cassava chips and vegetable snacks. Each one is judged on what matters at the table: does it hold a scoop of dip, does it taste right with salsa, and what is it made of.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a working Mexican kitchen looks for in a chip, the ingredient lists and details on each Amazon listing, and maker information we cite.
Why cooks look for a tortilla chips alternative
The reasons fall into four groups, and the right swap depends on which one is yours.
- Diet. Corn chips are made from corn, a starchy grain. Low-carb and keto eaters often switch to pork rinds or fresh vegetables; our guide to eating low-carb at a Mexican restaurant covers the same choices on a menu.
- Allergies and intolerances. Plain corn chips are usually made without wheat, but people who avoid corn or all grains need something else, such as cassava or plantain chips. See our guide to gluten-free eating at a Mexican restaurant for the wider picture.
- Texture. A thin chip snaps in a thick bean dip or a loaded nacho plate. Tostadas, thick-cut cassava chips and plantain chips are sturdier.
- Freshness and cost. If you keep corn tortillas or masa harina in the kitchen, you can fry or bake your own totopos, as tortilla chips are called in Mexico, in about ten minutes, and they taste better than most bagged chips.
Quick verdict: what to use instead of tortilla chips
The closest swap is a tostada: it is the same fried corn tortilla, just whole, and Ortega Homestyle Tostada Shells break into sturdy chips for salsa or bean dip. For a corn-free chip with the same crunch, choose Iberia Saladito plantain chips. For low-carb, EPIC pork rinds are pork skin and salt. For grain-free, Siete’s Dip Chip is a thick cassava chip built for heavy dips. If you have time and a stove, make totopos from tortillas or masa harina.
The table below compares the five most useful swaps; all eight products are reviewed after it.
Five swaps for tortilla chips side by side
Our five standout alternatives, one for each reason to swap, with the base ingredient and diet claims each listing states.
| Alternative | Best for | Made from | Diet (listing) | Buy on Amazon |
|---|---|---|---|---|
Ortega Homestyle Tostada Shells, 8 Shells, 6-PackBest overall swap
|
Salsa, beans, ceviche, tostadas | White corn masa, fried | Gluten free, kosher, vegetarian | View on Amazon |
Iberia Saladito Plantain Chips, 20 ozBest plantain chips
|
Corn-free crunch with guacamole | Plantains, vegetable oil, sea salt | Gluten free, vegan, kosher | View on Amazon |
EPIC Pink Himalayan Salt Pork Rinds, 2.5 oz, 4-PackBest low-carb
|
Keto and low-carb tables | Pork skin and salt | Certified gluten-free, keto and paleo friendly | View on Amazon |
Siete Grain Free Dip Chip, 5 ozBest grain-free
|
Grain-free and corn-free diets, thick dips | Cassava, avocado oil, pumpkin, coconut flour | Grain free, gluten free, vegan | View on Amazon |
Food Should Taste Good Black Bean Chips, 5.5 ozBest bean chip
|
A heartier chip with beans and seeds | Black beans, stone-ground corn, seeds | Gluten free, kosher; contains sesame | View on Amazon |
Product images from Amazon. Ingredients and diet claims are as each Amazon listing states them; read the package if an allergy is serious.
Our picks for a tortilla chips alternative
Eight swaps, from the one closest to a tortilla chip to the furthest from it. Each review says what the snack is made of, how it holds up to dip, and who should skip it.
1. Ortega Homestyle Tostada Shells, 8 Shells, 6-Pack – Whole Fried Tortillas to Break or Top
A tostada is a whole corn tortilla fried flat and crisp, so it is the most natural stand-in for a tortilla chip: same corn, same crunch, just bigger. Break one into quarters and you have a thick chip for salsa; leave it whole and it becomes a plate for beans, shredded chicken or ceviche. Ortega’s homestyle shells are the top pick in our guide to the best tostada shells.
The listing gives the ingredients as white corn masa flour (white corn flour and hydrated lime), palm oil and/or canola oil, water, sea salt and hydrated lime. The hydrated lime means the corn was cooked into masa the traditional way, which gives the shells a toasted corn flavor. The listing describes them as shelf-stable, fried, and free from excess salt, sugar and artificial additives, and lists them as gluten free, kosher and vegetarian.
The pack holds six boxes of eight shells, so a box opens for one meal while the others stay sealed. Warm a shell for a minute in the oven before breaking it and it tastes freshly fried.
Why we like it
- Made from corn masa cooked with lime
- Sturdy enough for refried beans and chunky salsa
- Gluten free, kosher and vegetarian per the listing
- Six sealed boxes of eight shells
Key specifications
| Size | 4.1 oz box, 8 shells |
|---|---|
| Count | 6 boxes (48 shells) |
| Base | White corn masa, fried |
| Main ingredients | White corn masa flour, oil, water, sea salt, hydrated lime |
| Oil | Palm and/or canola |
| Allergens/diet | Gluten free, kosher, vegetarian (listing); no allergen statement |
| Best use | Broken for dips, or whole as tostadas |
| Made in | Not stated |
Why we recommend it
Choose tostadas if the problem is simply that you are out of chips, or your chips keep breaking in heavy dips. They taste like the real thing because they are the real thing, a fried corn tortilla.
Skip it if you need to avoid corn or keep carbs low; a tostada is still a corn tortilla, so it changes the shape of the chip, not what it is made of.
Pros and cons
Pros
- Closest to a tortilla chip
- Corn cooked with lime
- Doubles as a tostada base
Cons
- Still corn and starch
- Oil may be palm or canola
- Shell size not stated
2. Iberia Saladito Plantain Chips, 20 oz – Corn-Free Crunch for Dips
Plantain chips are fried slices of green plantain, eaten across Latin America and the Caribbean, and they are the easiest corn-free swap for a tortilla chip. They are firm, a little starchy and only lightly sweet when made from green fruit, so they suit salsa and guacamole rather than fighting them.
Iberia’s Saladito chips have three ingredients on the listing: plantains, vegetable oil and sea salt. The listing calls them sturdy enough for salsa, guacamole and bean dip, and suggests crushing them as a crunchy breading for chicken or fish. It lists them as gluten free, kosher, non-GMO and vegan, and the 20-ounce family-size jar keeps the chips on the counter without going soft in an open bag.
Iberia also sells a ripe-plantain chip called Maduritos, which is naturally sweeter; for dipping in salsa, the lightly salted Saladito is the one to buy.
Why we like it
- Three ingredients: plantains, oil and sea salt
- No corn or grain
- Sturdy for guacamole and bean dip, per the listing
- Resealable 20-ounce jar
Key specifications
| Size | 20 oz jar |
|---|---|
| Count | 1 jar |
| Base | Plantain slices, fried |
| Main ingredients | Plantains, vegetable oil, sea salt |
| Oil | Vegetable oil (type not stated) |
| Allergens/diet | Gluten free, kosher, non-GMO, vegan (listing) |
| Best use | Guacamole, salsa, bean dip |
| Made in | Not stated |
Why we recommend it
Choose plantain chips for a guest who avoids corn or grains, or when you want a sturdier chip for guacamole. The flavor sits comfortably next to Mexican salsas.
Skip it if you want a chip that tastes of corn, or a low-carb option: plantains are starchy, and the oil type is not named on the listing.
Pros and cons
Pros
- Corn-free and grain-free
- Short ingredient list
- Large resealable jar
Cons
- Oil type not named
- Still starchy, not low-carb
- Smaller chips than tortilla chips
3. EPIC Pink Himalayan Salt Pork Rinds, 2.5 oz, 4-Pack – Pork Skin and Salt, No Corn
Chicharrones, fried pork skins, are sold in Mexican markets in sheets as big as a tray and eaten with salsa and lime. The bagged version, pork rinds, is a common chip swap for low-carb eaters because it contains no corn or flour at all: puffed, crisp pork skin with salt.
EPIC’s ingredient list is pork skin, salt, pink Himalayan sea salt and sea salt. The listing gives 11 grams of protein per serving, calls the rinds certified gluten-free, keto friendly and paleo friendly, and says the animals were not treated with antibiotics. EPIC’s description adds that the pork is a blend of antibiotic-free, non-GMO, organic and pastured pork. The brand belongs to General Mills, which is named as the manufacturer on the listing.
Pork rinds are light and airy, so they shatter under a heavy scoop. Use them with salsa, pico de gallo or a loose guacamole, or crush them over a bowl of chili or soup the way you would use tortilla strips. The listing even suggests them as a breadcrumb alternative.
Why we like it
- Four ingredients: pork skin and three salts
- No corn, grain or flour
- 11 g protein per serving, per the listing
- Certified gluten-free, keto and paleo friendly per the listing
Key specifications
| Size | 2.5 oz per bag (10 oz total) |
|---|---|
| Count | 4 bags |
| Base | Pork skin |
| Main ingredients | Pork skin, salt, pink Himalayan sea salt, sea salt |
| Oil | Not stated |
| Allergens/diet | Certified gluten-free, keto and paleo friendly (listing); not vegetarian |
| Best use | Salsa, pico de gallo, crushed as a topping |
| Made in | Not stated |
Why we recommend it
Choose pork rinds for anyone keeping carbs low who still wants something crunchy with salsa. They are the furthest from a tortilla chip in what they are made of, and the closest in what they do on the table.
Skip it if anyone at the table is vegetarian, avoids pork or wants to scoop thick dip. Pork rinds are fragile and come in small 2.5-ounce bags.
Pros and cons
Pros
- No corn or grain
- Protein per serving on the listing
- Short ingredient list
Cons
- Breaks in thick dips
- Not for vegetarians or pork-free diets
- Small bags
4. Siete Grain Free Dip Chip, 5 oz – Thick Cassava Chip for Heavy Dips
Siete is a Mexican-American family brand from Laredo, Texas, best known for grain-free tortillas. Its Dip Chip is the thick one: the listing describes a chip built to withstand even the heartiest dips, made from the same pumpkin and cassava masa as Siete’s taco shells but shaped like a restaurant-style chip.
The ingredients are a cassava blend (cassava flour and cassava starch), avocado oil, pumpkin powder, coconut flour, psyllium husk powder and sea salt. There is no corn and no grain, which makes it the swap for guests who avoid both. The listing lists it as gluten free and vegan. Note the coconut flour if anyone at your table avoids coconut.
Siete’s thinner grain-free chips are reviewed in our guide to the best tortilla chips; the Dip Chip is the better choice for bean dip, queso and loaded nachos.
Why we like it
- No corn or grain: cassava and pumpkin masa
- Thick cut for heavy dips, per the listing
- Fried in avocado oil
- Gluten free and vegan per the listing
Key specifications
| Size | 5 oz |
|---|---|
| Count | 1 bag |
| Base | Cassava and pumpkin masa |
| Main ingredients | Cassava flour and starch, avocado oil, pumpkin powder, coconut flour, psyllium husk, sea salt |
| Oil | Avocado oil |
| Allergens/diet | Grain free, gluten free, vegan (listing); contains coconut flour |
| Best use | Bean dip, queso, nachos |
| Made in | Not stated |
Why we recommend it
Choose it for a grain-free or corn-free kitchen that still wants a proper chip for nachos and thick dips. It is the most chip-like of the grain-free options here.
Skip it if you need a lot of chips for a crowd: a 5-ounce bag goes fast, and specialty grain-free chips sit in a higher price tier than corn chips.
Pros and cons
Pros
- Grain-free and corn-free
- Thick and sturdy
- Avocado oil
Cons
- Small 5-ounce bag
- Contains coconut flour
- Premium price tier
5. Food Should Taste Good Black Bean Chips, 5.5 oz – Beans and Seeds in a Chip
Bean chips are the swap for people who want a heartier chip without leaving the tortilla-chip shape behind. Food Should Taste Good, a General Mills brand according to the listing, makes its black bean chip with dried black beans as the first ingredient, followed by stone-ground corn, high oleic sunflower and/or safflower and/or canola oil, brown rice flour, flax seed, sesame seed, sunflower seeds, sea salt and quinoa.
That makes it a part-bean, part-corn chip rather than a corn-free one, with a darker color and a nutty flavor from the seeds. The listing labels it gluten-free, kosher and non-GMO, and its allergen field names sesame seeds, so it is not for anyone with a sesame allergy.
The listing pairs the chips with hummus and dips; at a Mexican table they work with black bean dip, salsa roja and queso. They are a little thicker than a thin restaurant chip, so they handle a scoop of guacamole well.
Why we like it
- Black beans are the first ingredient
- Flax, sesame and sunflower seeds plus quinoa
- Gluten-free, kosher and non-GMO per the listing
Key specifications
| Size | 5.5 oz |
|---|---|
| Count | 1 bag |
| Base | Black beans and stone-ground corn |
| Main ingredients | Black beans, corn, oil, brown rice flour, flax, sesame, sunflower seeds, sea salt, quinoa |
| Oil | High oleic sunflower, safflower and/or canola |
| Allergens/diet | Contains sesame (listing); gluten-free, kosher, non-GMO |
| Best use | Bean dip, salsa roja, guacamole |
| Made in | Not stated |
Why we recommend it
Choose it when you want something more filling than a plain corn chip and like a nutty, seeded flavor. It keeps the familiar triangle shape, so guests will reach for it without a second thought.
Skip it if you avoid corn or sesame, or you want the clean corn flavor of a classic chip with a delicate salsa verde.
Pros and cons
Pros
- Bean-first recipe
- Seeded, nutty flavor
- Familiar chip shape
Cons
- Contains sesame
- Still contains corn
- Small bag
6. Mission Norteñas Amarillas Yellow Tostadas, 30 Count – Baked, Not Fried
If you like the tostada idea but want a lighter shell, Mission’s Norteñas Amarillas are baked rather than fried. The listing describes them as 96% fat-free and baked with a touch of sea salt, and suggests topping them with shrimp ceviche and avocado salsa. One package holds thirty yellow tostadas.
The ingredients are corn masa flour, water, vegetable oil (cottonseed and/or corn), salt, Yellow 5 and Red 40. The two colorings give the shells their deep yellow color, worth knowing if you avoid artificial colors. The listing gives no allergen statement; in our tostada shell guide we noted that a retailer label for these shells says “may contain wheat”, so check the package if gluten matters.
Baked shells are crisp but more brittle than fried ones. Break them into large pieces for dipping rather than small chips, and pair them with salsa, ceviche or a smooth bean dip.
Why we like it
- Baked, described as 96% fat-free on the listing
- Thirty tostadas in one package
- Corn masa base
Key specifications
| Size | 12.4 oz |
|---|---|
| Count | 30 tostadas |
| Base | Yellow corn masa, baked |
| Main ingredients | Corn masa flour, water, vegetable oil, salt, Yellow 5, Red 40 |
| Oil | Cottonseed and/or corn |
| Allergens/diet | Not stated on the listing (a retailer label says may contain wheat) |
| Best use | Ceviche, salsa, smooth dips |
| Made in | Not stated |
Why we recommend it
Choose it if you want a big pack of tostadas to break up for salsa and ceviche, and prefer baked to fried. Thirty shells go a long way at a party.
Skip it if you avoid artificial colors or need a gluten-free label; the listing gives neither a diet claim nor an allergen statement.
Pros and cons
Pros
- Baked rather than fried
- Thirty shells per pack
- Good with ceviche
Cons
- Contains Yellow 5 and Red 40
- No allergen statement on the listing
- More brittle than fried shells
7. Bob’s Red Mill Organic Masa Harina, 24 oz – Make Your Own Totopos
The freshest tortilla chip is the one you fry yourself, and in Mexico totopos are traditionally a way to use up tortillas. If you keep corn tortillas in the fridge, you already have everything you need. If not, masa harina makes the tortillas in minutes. Bob’s Red Mill’s organic masa harina lists two ingredients: organic corn and hydrated lime. The listing explains that the corn has been cooked, soaked in limewater and finely ground, the process our guide to nixtamalization describes.
The method is simple. Mix masa harina with water and salt into a soft dough, as the listing says, press thin tortillas and cook them on a hot comal. Let them dry for a few hours or overnight, cut each into six wedges, then fry in hot oil until they stop bubbling, or brush with oil and bake until crisp. Salt them while still warm. Day-old tortillas from the store work the same way, and dry tortillas fry crisper than fresh ones.
The listing says the masa harina is USDA certified organic, Non-GMO Project approved and kosher. Its allergen field notes that it may contain dairy, milk, soy, tree nuts and wheat, which matters if you are cooking for someone with a serious allergy.
Why we like it
- Two ingredients: organic corn and hydrated lime
- Makes tortillas, then fresh chips, from one bag
- USDA organic, Non-GMO Project approved, kosher (listing)
- You control the oil and salt
Key specifications
| Size | 24 oz bag |
|---|---|
| Count | 1 bag |
| Base | Nixtamalized corn flour (masa harina) |
| Main ingredients | Organic corn, hydrated lime |
| Oil | None (you choose the frying oil) |
| Allergens/diet | May contain dairy, milk, soy, tree nuts, wheat (listing); kosher, organic |
| Best use | Tortillas, then fried or baked totopos |
| Made in | Not stated |
Why we recommend it
Choose it if you like to cook and want chips that taste of fresh corn, with the oil and salt you pick. One bag also makes tortillas, sopes and tamales, so nothing goes to waste. For other brands, see our guide to the best masa harina for tortillas.
Skip it if you need chips in the next ten minutes or have a wheat allergy in the house; the listing’s may-contain warning includes wheat.
Pros and cons
Pros
- Freshest possible chips
- Two-ingredient flour
- Also makes tortillas and tamales
Cons
- Takes time and frying
- May contain wheat and other allergens
- Still corn, not low-carb
8. Sensible Portions Garden Veggie Straws, Sea Salt, 7 oz – A Light Crunch for Kids
Veggie straws are what most people mean by a “vegetable chip” in a bag, and it is worth being clear about what is in them. The first ingredients of Sensible Portions’ sea salt straws are potato starch and potato flour, followed by oil (canola, sunflower and/or safflower), corn starch, cane sugar, salt, potassium chloride, spinach powder, sea salt, tomato paste, and turmeric and beetroot for color.
So they are a potato snack with vegetable powders, not a serving of vegetables. The listing says they have 30% less fat than the leading potato chip and gives thirty-eight straws per serving. They are labeled gluten-free and kosher, and the maker named on the listing is Hain Celestial.
They are too light for scooping, but children like them beside a bowl of mild salsa or guacamole. For a real vegetable swap, cut cucumber, jícama, carrot or zucchini into sticks and serve them with lime and chile powder, the way Mexican street vendors sell fruit and vegetable cups. Sticks hold guacamole better than any chip.
Why we like it
- Light, airy crunch kids like
- Gluten-free and kosher per the listing
- Large 7-ounce bag
Key specifications
| Size | 7 oz |
|---|---|
| Count | 1 bag |
| Base | Potato starch and potato flour |
| Main ingredients | Potato starch and flour, oil, corn starch, cane sugar, salt, vegetable powders |
| Oil | Canola, sunflower and/or safflower |
| Allergens/diet | Gluten-free, kosher (listing); no allergen statement |
| Best use | Snacking, mild salsa for kids |
| Made in | Not stated |
Why we recommend it
Choose veggie straws for children or for a light, salty crunch beside dips at a party. Pair them with fresh vegetable sticks if you want something that really is vegetables.
Skip it if you expect a vegetable snack or a chip that scoops. The straws are mostly potato, contain added sugar, and are too small for dipping.
Pros and cons
Pros
- Light crunch children like
- Gluten-free label
- Big bag
Cons
- Mostly potato, not vegetables
- Contains cane sugar
- Too small to scoop dip
Questions about swapping out tortilla chips
What is the healthiest alternative to tortilla chips?
That depends on what you are trying to cut, and we are not dietitians. If the aim is more vegetables, use fresh ones: cucumber, jícama, carrot, bell pepper or zucchini cut into sticks, with salsa or guacamole. Among packaged swaps, the right one depends on your diet: pork rinds have no corn or grain, bean chips add beans and seeds, and baked tostadas are lower in fat according to Mission’s listing. Read the ingredient list and nutrition panel rather than the front of the bag.
What can I use instead of tortilla chips for nachos?
Broken tostadas are the best nacho base: they are already fried corn tortillas and hold melted cheese and beans without going soggy. Thick cassava chips such as Siete’s Dip Chip work for grain-free nachos. For low-carb nachos, people use pork rinds or sliced bell peppers under the cheese; read the story of nachos for how the original was made.
How do you make tortilla chips at home?
Cut corn tortillas into six wedges, ideally tortillas a day or two old. Fry them in hot oil until they stop bubbling and turn golden, then drain and salt them while they are warm. To bake instead, brush both sides lightly with oil, spread in one layer and bake until crisp, turning once. Our guide to corn versus flour tortillas explains why corn makes the better chip.
Are plantain chips a good substitute for tortilla chips?
Yes, for dipping. Green plantain chips are firm, mildly flavored and contain no corn or grain, so they work with salsa and guacamole. They are smaller than most tortilla chips and still starchy, so they are not a low-carb swap.
Are pork rinds really a substitute for chips?
For crunch with salsa, yes. Pork rinds are pork skin and salt, with no corn or flour, which is why low-carb and keto eaters choose them. They are too fragile for thick dips, so use them with salsa, pico de gallo or crumbled over soups, and remember they are not vegetarian.
Is a cheaper bag of chips a better fix than a swap?
If the only problem is cost or running out, yes. Our guide to the best value tortilla chips compares store brands, multipacks and cases by the ounce.
Choosing your chip swap
If you are simply out of chips, break up a tostada. If you avoid corn or grain, buy plantain chips or Siete’s cassava Dip Chip. If you are keeping carbs low, pork rinds and fresh vegetable sticks do the job, and if you have a stove and twenty minutes, homemade totopos beat anything in a bag.
For the full range of bagged chips, see the best tortilla chips, and for shells to break or top, the best tostada shells. Or let someone else handle the chips and salsa tonight: see the menu or call to order.