Maize is one of the most cultivated cereal in the world. Furthermore, it products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen formed during frying of tortilla products, is a great concern due to its possible health effects. Given that pigmented maize contains many secondary metabolites, such as phenolic compounds which might have an influence on the acrylamide content, the aim of this study was to evaluate the acrylamide formation in tortilla chips prepared from white (commercial) and different pigmented (black, red, purple and yellow) nixtamalized flours. Acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content in tortilla samples fried 30 s was mainly affected by the fat (r=0.82), anthocyanin (r=-0.51) and total phenolic concentration (r=0.42) in flour (p<0.05). Furthermore, lower levels of acrylamide were found in tortilla chips prepared from red and black maize in comparison with purple, yellow and the commercial one. These results suggest that the selection of maize genotypes rich in anthocyanins as well as lower levels of fat and phenolic compounds could reduce acrylamide formation in tortilla chips and other tortilla-based foods thermally processed.