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Thin, fried potato strips
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
39.8g
· 52%
Protein
3.4g
· 4%
Fat
15g
· 44%
Fiber
3.2g
Vitamins
B6
0.23mg · 14% DV
B1
0.11mg · 9% DV
Vitamin C
8mg · 9% DV
B3
1.3mg · 8% DV
Minerals
Potassium ⭐
420mg · 12% DV
Sodium
210mg · 9% DV
Phosphorus
55mg · 8% DV
Iron
1mg · 6% 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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.7g
MONOUNSATURATED
7g
POLYUNSATURATED
3g
Omega 6:3 ratio 83.3:1
Above the ideal 4:1 (83.3:1).
Usually it comes down to excess surface moisture or oil that is not hot enough. Drying the cut potatoes well and frying in batches helps them stay crisper.
Patting the potatoes dry before frying and avoiding overcrowding can reduce oil uptake. Draining them well right after cooking also helps remove surface oil.
Yes, both texture and ingredients can differ. Frozen versions are more consistent, while hand-cut potatoes may taste fresher and often have fewer added ingredients.
Pairing them with protein such as eggs, yogurt, cheese, chicken, or legumes makes the meal more balanced. Adding salad or other vegetables can also improve fullness and variety.
They can feel heavy close to exercise because frying adds a lot of fat. If you want them before training, a smaller portion and more time before the session is usually better.
Eating them at night does not automatically cause weight gain. Overall intake, portion size, and how often you eat them matter more than the clock.
As they sit, moisture moves to the surface and softens the crust. Reheating in an oven, air fryer, or skillet works better than a microwave for restoring texture.
Let them cool briefly, then refrigerate them in a sealed container rather than leaving them out for long. For the best texture, eat them soon and reheat with dry heat.
Not ideally, because frying makes them more energy-dense than plain potatoes or other vegetables. It is better to offer them occasionally alongside a wider mix of vegetables.
They may feel satisfying at first, but on their own they are not always the most filling option for long. Combining them with protein- and fiber-rich foods usually improves satiety.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.