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Lower-fat starchy snack than fried chips
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
430
KCAL / 100G
Carbs
71g
· 66%
Protein
6.5g
· 6%
Fat
13.5g
· 28%
Fiber
5.2g
Vitamins
B6
0.45mg · 26% DV
B3
2.4mg · 15% DV
B5
0.55mg · 11% DV
B1
0.11mg · 9% DV
Minerals
Potassium ⭐
980mg · 29% DV
Phosphorus
155mg · 22% DV
Sodium
420mg · 18% DV
Magnesium
48mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.4g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.5g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Baked varieties may contain less fat than fried chips, but they are still processed, salty, energy-dense snack foods. Portion size and the ingredient list, especially sodium and oil type, still matter.
Eating large portions daily can raise intake of salt and highly processed snack foods. They are better treated as an occasional snack in a small, planned portion within an otherwise balanced diet.
Pair them with a protein-rich food such as Greek yogurt dip, hummus, cottage cheese, or a bean-based dip for better satiety. Adding crunchy vegetables like carrots, cucumber, or bell pepper also makes the snack more substantial.
They are not usually an ideal pre-workout choice, since their saltiness and processed texture may leave some people thirsty or uncomfortable. A simpler carbohydrate snack is often easier before exercise, while protein is more useful after training.
Eating at night does not by itself cause weight gain; overall intake and portion size matter more. However, chips are easy to eat mindlessly, so serving a measured portion is especially helpful in the evening.
Seal the bag tightly and keep it in a cool, dry cupboard away from sunlight and moisture. Discard chips that smell rancid, taste unusually bitter, or show signs of spoilage.
Yes, spreading them in a single layer and warming them briefly in a low-to-moderate oven can remove some absorbed moisture. Watch them closely because thin chips can burn quickly.
They can be offered occasionally in a small portion, but they should not be a daily snack staple. Fruit, yogurt, vegetables, and whole-grain snacks with protein are better choices for regular use.
Yes. Many packaged chips are high in sodium, and frequent high-sodium choices can make blood pressure management more difficult. Compare labels and keep portions modest.
No. “Baked” describes the cooking method, not the full ingredient quality. Baked chips may still contain added salt, flavorings, starches, sugars, or oils, so checking the label is worthwhile.
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Nutrition data compiled from USDA FoodData Central and scientific sources.