Whether they be for salsa, queso, etc, does anyone else pick specific chips? I dont ruffle through them, but Ill damn sure look and make sure the next chip is as perfect as it could be....
I pretty much throw the bag away when I get to the bottom third as all I get are these tiny shards that are useless for dipping.
On a related note ... I've become a fan of cheese dip, having experienced some good stuff at La Parrilla. Tell me what I need to get to make some at home. Type of cheese, seasoning, etc. I can feel my waistline growing in real time when I eat it, but boy it is so good.
Either this or see if your local grocery makes em fresh. I can get a huge bag filled to the top which is about the equivalent of 2.5 family size bags of big name brands for $6.00 or stater bro’s. They are made fresh daily.
I select for salsa carrying capacity. Flat chips get culled regardless of size or structural integrity.