Look for bean-based chips. Many are made with beans, rice flour, and corn. The addition of the beans bumps up the protein and fiber content. For instance, Food Should Taste Good Black Bean Chips have double the protein and fiber as the brand’s Multigrain Chips: 4 grams of each per serving vs. 2 grams of each. You also get a little more iron and potassium in the bean chips.
Try unsalted versions. No-salt chips have 0 mg of sodium instead of the 115 mg of sodium per 1-ounce serving (that’s seven to 10 chips) found in some regular tortilla chips. You’ll still get a hit of salt—and flavor—from most dips.
Skip baked chips. While these do contain less fat overall, the calorie count is similar to regular fried tortilla chips. And baked tortilla chips can have a little more sodium (we’ve seen an extra 20 mg per serving) to perk up the flavor.
