You can't beat them so you might as well embrace them.
, but I did recently try to make snack food at home. I cut stale tortillas into thin strips, heated an inch of oil in a high-sided skillet, cooked them until deep golden-brown, then fished them out and gave them a generous salt shower. As I submerged one handful into a bowl of
then crumbled an even larger portion on top, I anticipated the chips’ salty snap. But instead, they were bland and quick-to-sog, which left me wondering, “” Fritos, I realized, had been the goal all along. Consistent in taste, texture, and availability, Fritos contain only three ingredients , which puts them high on my personal list of almost-not-processed processed snack foods .
I know Fritos are well-seasoned because they make the edges of my lips dry out and they demand a glass of water between handfuls. I know Fritos are crunchy because they're sturdier and thicker than most tortilla chips, holding up even when mounded with a pile of chili,they taste every time I taste them.
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