Corn chips are crunchy snacks produced from nixtamalized corn masa that is sheeted, cut, usually into triangles, and deep-fried. The alkaline-cooked corn base gives their signature toasted flavour and robust texture, which carries seasonings from plain salt to chilli-cheese blends. Fryer temperature, slice thickness, and oil quality decide crispness, fat uptake, and keeping quality. Uniform sheeting and cutting prevent broken pieces and greasy mouthfeel in the finished snack. As a leading salty-snack category, corn chips face ongoing sodium-reduction and acrylamide-mitigation pressure from regulators and health advocates.