Our Process

Photo of Tortilla Chips



Zack's Mighty
Zack's Mighty
Zack's Mighty
Zack's Mighty
Zack's Mighty
Zack's Mighty

Why do tortilla chips always seem better at a taqueria?

Because they are actually
made from tortillas!

Wait, aren't all tortilla chips made from tortillas?

Unfortunately not...Most of
the chips on the shelf are made
in a cheaper, continuous process
that skips the step of making
a tortilla first.

If a tortilla chip didn’t first live as a tortilla, did it ever really live?

Zack's Mighty


Flint Corn Illustration

Organic Yellow Corn

When it comes to tortilla chips, corn is the most important ingredient. We are on a quest to help revive an almost lost type of corn called Flint Corn that grew all across the Northeastern US from roughly 1,000 AD up through the early 20th century. There used to be thousands of varieties of Flint Corn grown by the Native Americans before European contact but now there are only a handful of varieties left. We've partnered with farms in the Northeast to plant one such variety known as Otto File.

To help us in this quest, we are also relying on more readily available Organic Yellow Dent Corn to blend in with our Organic Yellow Flint Corn as we work to rebuild this unique supply chain.

Illustrated blue lines that divides sections of text.
Organic Expeller Pressed Canola Oil Illustration

Organic Expeller Pressed Canola & Sunflower Oil

The second most important ingredient in a tortilla chip is the oil used to fry. We source organic expeller pressed canola oil and organic expeller pressed sunflower oil. Both have high smoke points making them perfect for frying.

Expeller pressed means that only pressure is used to extract the oil from the sunflower or canola seed as opposed to a chemical solvent that is commonly used in non-organic oils.

Illustrated blue lines that divides sections of text. Illustrated blue lines that divides sections of text.
Sea Salt Illustration

Sea Salt

Have you ever landed at San Francisco Airport and noticed those multi-colored ponds out of the window right before you land? Those are sea salt ponds and that is where our sea salt comes from! Sea salt is made by evaporating sea water. Those ponds you see are a series of interlocking areas that the salt water moves through as it evaporates. There are about 8,000 acres of salt ponds along the San Francisco Bay and they are all protected by the Don Edwards San Francisco Bay National Wildlife Refuge. The colors of the salt ponds change as the water evaporates because different microorganisms thrive at different salinity levels.

Illustrated blue lines that divides sections of text.
Lime Illustration


Many tortilla chips (including ours) list "lime" as an ingredient — but it's probably not the lime you’re thinking of. The lime used in making tortillas is actually calcium hydroxide, also known as pickling lime, culinary lime, or slaked lime. Calcium hydroxide is made when limestone is calcinated in a kiln and then put in water to react. We source our lime from a mine in St. Genevieve, MO, which is home to one of the purest limestone deposits in North America! This mine produces the only lime that is 100% derived in the US.

This lime is the crucial ingredient for the corn cooking process called nixtamalization. Through this process, the corn kernels are not only softened to make them easier to grind, but also key nutrients including niacin are released from the corn. Without nixtamalization or lime, you can't make a true tortilla — and by extension, a true tortilla chip.



We love the distinctively delicious and very corny flavor of our tortilla chips and we owe it all to our heirloom flint corn and the beautiful Organic farms where it grows.

We work closely with a small but growing network of Organic farms and farmers in the U.S. dedicated to giving as much back to their land and soil as they take. Our focus will always be on delivering you the best chips made with the best ingredients and process possible, all the way from soil to salsa!


Are your chips baked or fried?

Our chips are fried in Organic and Non-GMO expeller pressed canola and/or sunflower oil.  The expeller pressing process allows us to keep our oils pure and free from chemicals.

What type of corn is used in your chips?

Our chips are made with 2 types of Organic yellow corn: Flint and Dent. Dent corn is commonly used in tortilla chips — but it’s our heirloom flint corn that gives Zack’s Mighty tortilla chips their very corny flavor.

Are your chips gluten free?


Are your chips Organic?

Yes, we are certified Organic by CCOF.

Are your chips GMO free?

Yes, we are verified Non-GMO by the Non GMO Project.

Where are your tortilla chips produced?

Our tortilla chips are produced where our corn is grown, right here in the U.S..

What type of oil do you use?

Organic expeller pressed canola and sunflower oil. The expeller pressing process allows us to keep our oil pure and free from chemicals.

What makes your chips so Mighty?

Our Tortilla-First production process ensures that our tortilla chips mighty enough to hold all your guacamole without giving your jaw too much of a workout.

Are your chips certified Kosher?

No, we are not currently Kosher certified.

How many ounces of guac can each chip hold?

Our record guac scoop weighed in at a hefty 3.1 ounces! Feel free to run your own experiments though. 

What should I do if my Zack’s Mighty’s go stale?

If the worst should happen and you purchase a new bag of Zack’s Mighty and they don’t taste as delicious as they usually do, let us know, we’ll take care of you. If you happen to leave the bag open on the counter and forget about them overnight, don’t worry, that happens to the best of us - NACHOS!


Bag of tortilla Chips

NEW 9oz BAG!


Organic Stone Ground Yellow Corn,
Organic Expeller Pressed Canola Oil,
Sea Salt, Lime

Serving Size 1oz (about 7 chips) Total Fat 8g 10%, Saturated Fat 0.5g 3%, Trans Fat 0g, Cholesterol 0mg 0%, Sodium 140mg 6%, Total Carbohydrate 16g 6%, Dietary Fiber 2g 8%, Total Sugars <1g, Includes 0g added sugars 0%, Protien 1g. USDA Organic, Non GMO WHERE TO BUY