I will agree with the folks above…triangular thick yellow corn chips mainly. I like those with salsa.
I like the scoop style chips for heavier guacamole or chili dips. I like to load it on. Do any national brands make a thick style scoop chip?
As for the “restaurant style” store-bought chips, I seem to recall them all being super thin and flimsy. I don’t see them as being a bad chip, but they don’t seem to hold enough salsa. I might be a klutz, but I seem to break them.
Cool topic 
Ps…I’m not as huge tradtional frito guy but they obviously aren’t bad.
