MASA Chips Churro Flavored Corn Tortilla Chips Cooked in Pure Beef Tallow

Good flavor a little pricey

I love churros and they taste nothing like the real deal. Ate a couple and then decided, never sgain.

To start off the bat, I have tried EVERY single flavor from MASA and these Churro flavored ones are my least favorite. I'm still gonna give it a 5 star review because the quality, taste, ingredients, texture and crunch were still good. The ingredients are all natural and still have that crunch to them. The calorie content was not bad for being a dessert chip. There is nothing wrong with them its just a preference thing. My favorites are the hatch green chile flavor, the original and white corn versions.

Horribly stale. I was influenced by social media. This is an expensive mistake. Purchased the Churro. The flavor dissipates quickly and the chips are overly thick and stale.

The chips are very fresh and crispy but the price is just a bit too high for me. I did enjoy the texture and the saltiness, as well as how light they were and the nice carb content. If you have the money to splurge on these and you want a healthier chip, then this is your bet.

Definitely no taste with the Churro. Cinnamon just does not go with corn! Too expensive for no taste!

These chips are amazing worth every penny

If only I knew about cinnamaldehyde and coumarin before buying these chips. The chips were fresh and tasted good, which is why I ate almost an entire bag. But the next day... started 2 days of feeling like Charmander with the warm burbs, and Blastoise because of how much was flowing out the other end... so many times that it literally was eventually just water coming out. How good can someone feel after 20+ bathroom sessions in a span of 30 hours? The other person who had a couple of chips was fine, and everything else we ate that day was the same, so it points to it being a dose-dependent (chemical) reaction and not because of something expired (bacteria/fungus). This was the only new food that I ate that day! --- A simple search on the internet (choosing not to include the potential side effects of eating cinnamaldehyde since those are more graphic): "Royal Saigon cinnamon (scientifically Cinnamomum loureiroi) contains the highest concentration of cinnamaldehyde of any commercially available cinnamon variety, ranging from 5% to 7% of its total weight. Due to this high potency, Royal Saigon cinnamon is often used in smaller quantities in baking and robust dishes, though its high coumarin content (1–5%) necessitates moderation for daily consumption to avoid potential liver toxicity. This concentration of coumarin is roughly 250 to 1,000 times higher than the negligible amounts found in Ceylon cinnamon."