Food Should Taste Good Chips + a Giveaway!

This giveaway is now closed! Scroll down to discover who won!

Told ya I had something fun for you this week!

So back when I was actively trying to lose weight, I was paying a lot of attention to food labels. As you do. I tracked my calories with Lose It — I still track pretty often, mostly just to make sure I’m getting enough protein these days. But when I was trying to lose my extra pounds from college and get in better shape, I was paying particularly close attention to my fiber and fat intake. Lots of fiber, not too much fat.

I was at home all day every day since I hadn’t yet scored my internship, so the desire to snack out of boredom was really high. I soon discovered a way to snack guilt-free: with Food Should Taste Good brand tortilla chips.

When I was trying to lose weight, I loved that their Multigrain tortilla chips only had 6g of fat and a whopping 3g of fiber. (the added fiber is really what sets these apart in my mind!)

Now that I’m no longer trying to lose weight, I still love how delicious these chips are, AND I love the ingredient list:


Everything is all natural and recognizable! Plus, check out all those seeds and quinoa.

All of FSTG’s chips are gluten & cholesterol free, and many are vegan as well. And did I mention they’re delicious? It’s a pretty sturdy chip, so they even point out on the packaging that “it’s a cracker, too!”

I contacted FSTG to tell them how much I enjoy their chips, and was overwhelmed with joy at the arrival of a sample box on my porch!


All four bags were new to me flavors, and I couldn’t wait to dig in. I instantly grabbed the bag of Jalapeno Tortilla Chips and tore in (typical for me, the spicy food lover!)


These were hands down my favorite flavor. I described them to T-Man as a “healthy” dorito, which I think gave him unrealistic expectations for the chip haha. But what’s not to love about a chip that packs a ton of spicy flavor without leaving an unnatural orangey residue on your fingers afterward?


They’re colored with beet juice! But I promise they don’t taste like beets 😉

Check out the other amazing flavors they sent:

Blue Corn Tortilla


Loved these. They are pretty much the blue corn version of their original multigrain chip. Blue corn has a bit of a nuttier flavor…


Or maybe that was all the nuts/seeds in the chip 🙂

Sweet Potato Kettle Cooked Chips


I had tried their sweet potato tortilla chips before, but was excited to try these slightly lower-in-fat kettle cooked chips (which are my favorite kind of potato chip!). They have a special way of cooking them that uses less fat.


You can’t tell in this picture because the only chips that were left after binging on them Friday night with friends were all folded…but they are slightly thick chips and though they’re perfectly crispy, they still have some chew to them. Yum!

And the kicker… get ready for this flavor, guys:

CHOCOLATE Tortilla Chips!


Once I opened this bag, I pretty much made sure all my visitors tried it because I wanted to get everyone’s opinion. They’re definitely weird chips. The semi-sweet chocolate and dutch cocoa ensures a very rich chocolatey taste…


But everyone seemed to like them! Even as we ate and kept saying “man these are bizarre”, we somehow kept on grabbing for more. They are highly addictive! But only 4g of sugar 🙂

I personally think the best way to describe them is like chocolate graham crackers. The unique thing about them, though, is that they’re also fairly salty! I love me a salty+chocolatey combo. I did have a stroke of genius, however, and found a perfect pairing for them:


Ummm, chocolate tortilla chips + cinnamon flavored cream cheese spread = PERFECT!

I was so glad to sample this box and loved all the flavors. It will definitely ensure that next time I spot them in the grocery store I will go for one of their more unique flavors, instead of always sticking with my trusted Multigrain 🙂

Now for what you’ve been waiting for…the GIVEAWAY!

The lovely folks at Food Should Taste Good would like to give away another sample box to one of my readers!

All you have to do to enter to win a box of Food Should Taste Good chips is leave a comment on this post answering the question: “What is your favorite dip to enjoy chips with?”

Bonus Entries

1. Like Blonde Ambition on Facebook. Leave a separate comment saying you did so. 

2. Like Food Should Taste Good on Facebook. Leave another separate comment saying you did so.

The giveaway is open until Tuesday, June  18th at 11:59pm PST. Be sure a valid email address is included with your comment(s)!!! Winner will be chosen randomly and announced on this post. I will also be notifying the winner via e-mail. Product will be shipped by FSTG. Good luck!

The winner, as chosen by Entry #6! Cowboys & Crossbones! Check your email from a note from me! Congrats!


Disclaimer: I was not compensated for this post, however, I was provided with a box of FSTG chips to sample and review. All opinions are my own!

Roasted Chickpeas with Orange, Ginger & Coriander

I’m kind of a snacker.

I love to put together a fancy meal as much as the next food blogger, but a lot of the time I just don’t have the patience or energy at the end of a work day to spend 1+ hour on dinner.

Sooo I snack. My nightly routine when I get home from work is usually to go straight to the kitchen and snack on a few pita chips with some hummus. That would be Dinner #1.

If I’ve decided I’m committing to the snacky route that night, I will then mill around the apartment for a while, clean up the mess I probably made rushing to get ready in the morning…and have Dinner #2, which is usually closer to a normal person-sized meal. A tostada with beans and veggies…Toast slathered in jelly or PB (Or more hummus. I’m obsessed.)…Or maybe a bowl of whatever soup I made that week.

Finally, on the nights I end up at T-Man’s house, I will also consume Dinner #3, because I inevitably snack on whatever he is eating for his “dinner” at 9:30pm (I prefer to eat between 6-7:30, but homeboy is a night owl and eats even later). This usually involves a few potstickers, or a couple of bites of his sandwich or of his specialty- chicken Caesar wraps 🙂

So it’s no surprise that the first item I chose to cross off of my Cooking Bucket List was one of the only snack items on the list – Roasted Chickpeas!


I have been seeing recipes for Roasted Chickpeas forever, and I knew I would have to make them eventually because I love garbanzo beans. When you roast them in the oven instead of employing them in their typical uses (in salads or hummus), they get crunchy. Remember Corn Nuts? They’re like that! Except these are full of protein and fiber and won’t crack your teeth.


I based my idea off of this recipe, but I didn’t have any lemon (or thyme…or smoked paprika) on hand – just a humongous bag of Cuties (AKA Clementines). So I improvised, and researched which flavors would go best with orange. The internet told me coriander, and my heart strings told me ginger. Both the interwebs and my heart strings were right, and these were delicious!


Roasted Chickpeas with Orange, Ginger & Coriander
loosely adapted from Diane, A Broad

1 40-oz can garbanzo beans (chickpeas), drained and rinsed
zest of one small orange (in strips)
2 tsp coriander
1 tsp ground ginger
1 tbsp olive oil (I used sunflower oil)
salt, to taste

Preheat oven to 400 degrees F. After rinsing the chickpeas, spread them on a clean dishtowel or paper towel to dry. Zest your orange – for best results, cut the orange part of the peel into strips. (If you want a more pronounced orange taste or don’t have the tools to cut the peel into strips, you can zest the orange with a microplane and use about 1 tsp of the zest.)

Toss the dry chickpeas with olive oil and spices (not the orange yet) and spread into a single layer on a baking sheet. Bake for 15 minutes, then remove from oven, toss with the orange peel, and return to the oven for another 15 minutes.

After 15 minutes, try a few chickpeas. Most will be crunchy, but if they all aren’t, mix them around and put them back in the oven at 5 minute increments until chickpeas are at your desired texture.

Chickpeas will keep in an airtight container for about 2 days, but their maximum crunch factor is in the hours right after you make them!