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Crispy, thin-cut fried potato sticks
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
41.4g
· 53%
Protein
3.4g
· 4%
Fat
15g
· 43%
Fiber
3.8g
Vitamins
B6
0.27mg · 16% DV
Vitamin E
1.6mg · 11% DV
B3
1.6mg · 10% DV
Vitamin K
11.2µg · 9% DV
Minerals
Potassium ⭐
579mg · 17% DV
Sodium
210mg · 9% DV
Phosphorus
62mg · 9% DV
Magnesium
28mg · 7% 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
2.3g
MONOUNSATURATED
5.8g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 80:1
Above the ideal 4:1 (80:1).
Baking usually leads to less oil uptake than deep-frying, so the final dish can be lighter. The exact result still depends on how much oil is used and whether the fries are pre-coated or pre-fried.
Because they are cut very thin, they lose crispness fast as steam softens the surface. Stacking them or closing them in a container while hot makes this happen even faster.
Cook them in a single layer, avoid overcrowding, and use high heat so the outside browns before excess moisture builds up. Letting them rest briefly on paper towel can also help reduce surface oil.
Pairing them with a protein source and vegetables works better than eating them alone. A yogurt-based dip, grilled foods, or a side salad can make the meal more filling and balanced.
Before training, their fat content may feel heavy for some people and cause stomach discomfort. After training, they are not ideal on their own, so pairing them with protein makes more sense.
Yes, and they usually reheat best in an oven, air fryer, or hot pan. A microwave tends to soften them rather than bring back crispness.
Usually no; most frozen fries are designed to be cooked straight from frozen. Thawing can make them wetter and less crisp.
Daily intake is not ideal because this is a processed, fried-style food that can crowd out more nutrient-dense choices. They fit better as an occasional side than as a regular staple.
They can be included occasionally, but they should not replace more nutritious sides too often. Serve them carefully, especially not too hot and not overly salty.
Often yes, because they are easy to eat quickly and combine refined starch with fat. They tend to be more satisfying when eaten with protein- and fiber-rich foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.