Question–
Dear Jake:
We all know which one tastes better, but which one is better for you, yellow or white corn tortilla chips? Also is is true that microwaving your nachos instead of toaster-ovening them can be hazardous to your hairline?
-nacho maker
Answer–
Nice try, dude. Even thought you try to disguise your name as “nacho maker,” I know who you really are. The simple and quick answers to your 2 questions, Mr. maker (or should I say Beavis) are: 1. white, 2. yes. Now, for the more lengthy explanations…
White corn chips are better for you because they allow for more absorption of oil and grease (collectively refered to as “sludge”), when cooking and covering with cheese. As you may already know, the corn chip is not really the part of the nacho that is good for you. It is merely a vehicle for the good stuff to enter your system. The component of the nacho that makes it so healthy is the sludge. Corn chips come with a certain amount of sludge built into them, from the frying process*. During nacho making, be it toaster-ovening, or microwaving, more sludge is absorbed by the chip. In the case of yellow corn chips, less of the sludge can be absorbed, and generally just ends up dripping onto the plate, or smeared all over your fingers.
As for the hairline question, it is a well known fact that trying to cut corners may payoff in the short term, but in the long run, not as much. So, get used to pulling the shirt over your head a lot more often, El Cornholio.
*With the exception to those baked corn chips. But it is still debated as to whether they can actually be considered a “chip.”