Why do corn tortilla chips get soggy when covered in sauce, but corn tortillas do not?
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Chips are deep fried. Frying is a process that removes moisture from the surface layer of your food(where oil directly touches it), and a thin chip is pretty much only made out of it’s surface layer so it loses majority of it’s moisture.
Now, all basic osmotic systems by rule tend towards an equilibrium, so in simple words:
– you have a wet sauce with moisture and a dry chip, you put the sauce on it and over time the moisture seeps into the chip, spreading evenly in this system, drastically changing the moisture level in the chip, and as such changing it’s physical properties to a noticable degree.
– now you have a normal tortilla and the wet sauce, you combine them together and because both are at a similar level of moisturization already the difference that has to be filled in to attain equilibrium is barely existent, so very little moisture seeps from one to another, and the difference in the physical properties of either isn’t clearly visible because so little changed from their original state.
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