El Sabroso chips are basically Mexican chips but are more loved and enjoyed in the US than in any other part of the world. Personally, I like them too and if you haven’t tried these El sabroso chips then you are missing out on a lot of taste and flavor. They provide a large variety of options.
You must give a try to other snack options like Paprika Chips, Onion Rings, Fantastix Chips, Detos Chips, Birria Nachos, and Chips Ahoy Oreos. These will solve your problems of mid-day cravings.
More About El Sabroso Chips
The El Sabroso® brand is very special to us because it was invented by a group of original team members who gathered in a diner one day to create a new brand for the company. After hours of brainstorming, discussion, and voting, the name El Sabroso® was stuck.
Born in the heart of Los Angeles, the brand is on a mission to bring the taste of Mexico to consumers of all ages and backgrounds. With El Sabroso® product distribution expanding throughout California and the United States, we promised to do what the original team members of this diner did: create unique products that keep customers coming back again and again.
From our first El Sabroso® pork beef to our Guacachip® and Salsitas® chips, to our crispy homemade Cantina Especial® chips, we are steadfast in our founding mission. Made with Organic Corn, Tomatoes, Avocado, Parsley & Garlic.
Authentic gourmet tortilla chips with spicy salsa flavor. Light and crispy texture. Enjoy this crunchy snack with your favorite guacamole and cheese dip.
El Sabroso Chips Nutrition Information
|Vitamins and minerals|
Recipes With El Sabroso Chips
Honestly, I don’t have to do much other than open a bag of tortilla chips and chew. Of course, salsa is always good if you have a glass or the energy to grab it from the fridge.
Still, it can be hard to feel motivated to do more than that. But you should! Tortilla chips are more versatile than many snack lovers like me believe. Who doesn’t know where to put them? Well, here are some options from our archive for you to consider.
El Sabroso Chips Muffins With Honey Butter
I call this the most unexpected option in this summary. These gluten-free muffins use 3/4 cup shredded chips to provide more of a texture that resembles cornmeal vibes. The secret to these muffins is using crushed corn tortilla chips instead of cornmeal.
SERVINGS: 10 muffins
Tested size: 10 muffins
- 1 1/4 cups (215 grams) gluten-free baking mixes, such as Pamela`s Ultimate Baking and Pancake Mix or Bisquick
- 3/4 cup (2 1/4 ounces) finely crushed tortilla chips
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup (240 milliliters) reduced-fat (2%) milk
- 1 large egg
- 1 tablespoon coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1/2 stick (4 tablespoons/56 grams) of unsalted butter, softened
- 1/4 cup (85 grams) honey
- 1 to 2 teaspoons vanilla extract
Position a rack in the middle of the oven and preheat to 400 degrees. Lightly grease 10 wells of a 12-cup muffin pan or line them with muffin papers. Fill the remaining 2 wells with a few tablespoons of water.
In a large bowl, mix together the baking mix, tortilla chips, sugar, baking powder, baking soda, and salt until combined. Combine milk, eggs, coconut oil, and vinegar in a small bowl and mix until combined.
Add the milk mixture to the tortilla-his chip mixture and stir until just blended. Fill the prepared muffin tins and bake for 12 to 15 minutes or until you can stick a toothpick through the center of the muffin. Place the molds on a wire rack and let cool slightly for about 5 minutes, then flip the muffins.
While the muffins are baking, blend butter, honey, and vanilla in a food processor to taste and process until smooth. Serve with warm muffins.
Chilaquiles With El Sabroso Chips
You can enjoy this crisps and salsa verde combo anytime, but I love having it with eggs for breakfast or brunch.
Size tested: 2 servings
- 2 cups cooked green salsa
- 1 cup water
- 2-3 twigs of Epazote (optional)
- kosher salt
- 8 to 9 ounces of tortilla chips, purchased at a good quality store (approximately 64 chips)
- 1/3 cup finely chopped white onion
- 1/4 cup freshly chopped coriander
- 1/2 cup (1 1/2 to 2 oz) crushed queso fresco or ricotta Salata
- 2 tablespoons Mexican crema, crème fraîche or sour cream
In a 2-quart pot, bring sauce, and water, and evaporate (if using) to a boil over high heat, stirring occasionally.
Reduce heat and gently simmer the mixture for 5 minutes. Discard the Epazote branch. Season with salt.
Add chips to saucepan and shake or stir the pan to coat chips, until chips have absorbed some of the sauce and are still crisp about 2 minutes.
Arrange the chips on a platter or plate and garnish with onion, cilantro, queso fresco, and crema. Serve immediately.
Inside-Out Tacos With El Sabroso Chips
If you’re looking for a lighter alternative to hard-shell tacos, follow Ellie Krieger’s lead and serve a filling of lettuce leaves and sprinkle with finely chopped tortilla chips. by flipping it inside out and substituting lettuce and crunchy tortilla chips for the topping for the shell, it offers a fresh, healthy update. of protein can be obtained.
Size Tested: 4 Servings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic (a.k.a. garlic powder)
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground cayenne pepper, plus more as needed
- 1 tablespoon extra-virgin olive oil
- 12 ounces lean ground beef (93 percent lean or higher)
- One 15-ounce can of no-salt-added black beans, drained and rinsed
- 1/2 cup water
- 24 large leaves of gem lettuce or hearts of romaine (about 3 heads)
- 2 medium tomatoes, cut into small dice
- 2 ounces (1/2 cup) shredded sharp cheddar cheese
- 1/4 to 1/3 cup chopped pickled jalapeño peppers (jarred)
- 1 cup fresh cilantro leaves
- 2 ounces (1 cup) crushed tortilla chips
Whisk chili powder, cumin, paprika, oregano, garlic, salt, onion powder, and cayenne pepper in a small bowl.
Heat oil in a large frying pan over medium-high heat until hot.
Add the ground beef and simmer for 2-3 minutes, stirring with a spoon, until the pink color is gone. Then add the bean and chili powder mixture; Cook, stirring, for 1 minute.
Add water and heat, stirring, until most of the liquid is absorbed, 1 minute. Season lightly with salt and cayenne pepper.
Separate servings of seasoned meat mix and tomato, cheddar, jalapeño, coriander, and tortilla his chips in his bowl and set on the table for guests to create their own tacos.
To assemble, add about 2 tablespoons of the meat mixture to each lettuce leaf.
Garnish his chips with tomatoes, cheese, pickled jalapenos, cilantro, and mashed tortillas.
In 1982, Snak King moved from its original 1,200-square-foot facility in downtown Los Angeles to a 50,000-square-foot facility. That year, the company introduced the El Sabroso brand. In 1984, popcorn and caramel corn were added, followed by cheese puffs and cheese curls.
No artificial flavors or colors. Kosher. Vegan.
With these recipes you are aware of now, you must try them out and give them a chance. You’ll love them.
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