Corn Chips – The Healthy Alternative

Corn chips + salsa, corn chips = nacho’s, corn chips solo – the list could go on.

It is hard not to love those crunchy savoury bites but the fact is, these tasty morsels are not hitting the greatest of all time on any nutrition list.  Before you get all uptight and upset about enjoying food – I agree and I get it, totally.

The thing is, if I ate these chips every day of the week there would be additional bits added to my body that I really don’t need. Quite honestly, I have have got enough going on while Hot Cross Buns are on the shelf.

Great news ahead though – there is a newish kid on the block in the corn chips world and they are seriously good.

What are these corn chips you speak of?

Cobs Naked Corn Chips come in two flavours, ‘The Big Cheese’ and ‘By the Sea Salt’ and both are seriously delicious.  As soon as I open a pack of these corn chips – boom, they are gone (I think my kids can smell them from 100 paces). They are made in Australia too, which we love.

Nutrition Round-up

These corn chips are made from corn and ancient grains, quinoa, chia and sorghum. Don’t forget that on a nutrition information label we are looking for less than 8g of fat per 100g serve, less than 10g of sugar per 100g serve and a sodium (salt) content that is not off the Richter scale.  For a savoury snack product, at 533mg per 100g serve, the salt content is very reasonable. 

Regular corn chips contain around 25% fat (compared to 14% for Cobs). They are 100% wholegrain and made with high oleic sunflower oil, which is very low in saturated fat.

corn chips

How are they best eaten?

You can eat these chips just as they are – naked and they work really well as the base for nacho’s. Perfect for lunch boxes too.

How much are they?

It depends on where you get them from but they retail for around $4.00 for a 168g pack.   To find out where you can locate them in Australia, click here at Cobs list of retailers.

The Naked range is not stocked in the two major supermarkets (although their popular popcorn is), so you might need to look at the smaller independent stores. 

Have you tried them yet?







A few days ago  I was having dinner with my dear friends Jude and Dan and whilst solving the problems of the world we hit upon the subject of fancy-pants names.   Have you ever noticed that sometimes things that are out of date suddenly become new, sometimes just with the change to a fancy name? This happened to a suburb of Perth called Balga, that became like new when it was renamed Westminster a few years ago.  To me it conjures up images of the Queen and palaces and is infinitely more poshish.  So I guess I shouldn’t have been surprised to find that a a simple grain that I learn’t about in uni a few years back has had its moniker altered too.  I am referring to good old Quinoa, a crop that originates in South America and was held sacred by the Inca’s, in fact they called it ‘mother of all grains.’  Quinoa is actually a pseudocereal rather than a true cereal or grain and it is closely related to beets, spinach and tumbleweeds. Yum. Quinoa has a very high protein content and like oats, it contains a balanced set of essential amino acids (building blocks of protein) for humans making it an unusually complete protein source in the plant world.  Quinoa is gluten free, a good source of fibre and a source of iron (although the iron is not easy to absorb) and magnesium. My first taste experience with Quinoa was at a picnic on the shores of the the Swan River. It was part of a tabbouli like salad and it was no taste sensation. Thankfully Jude has come to the rescue via a cookbook written by Michelle Bridges of the Biggest Loser fame.  She claims to have found the answer to enjoying Quinoa in the form of Quinoa Porridge with Cranberries and Raisins which I will share with you right now. 3/4 cup quinoa, rinsed and drained 500ml water 375ml low fat milk 1/3 cup dried cranberries and 2 tablespoons raisins 1/4 cup chopped walnuts Combine the quinoa and water in saucepan and bring to the boil.  Reduce the heat to medium-low and cook, covered for 10 minutes.  Stir in 1 cup of the milk and the dried fruit and nuts.  Cook, covered, for another for another 10 minutes and then stir in the remaining milk. I will embark upon the porridge this week, complete with a report and would love to know if anybody else gives it a try. So when, Jude and I proposed, did Quinoa become Keeen-Waaaa? Ok, so I am exaggerating a little.  The food is known as quinoa in English but the spelling and pronunciation differs depending on the region in South America.    In some parts it is known as ‘kinwa’ or ‘keen-wah’ or ‘kwi-NOH-a.’  I don’t care, I am sticking to Quinoa.  Its not fancy or trendy but hello, its just a pseudocereal.