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Thin, crispy crepe-based snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Plain crepe chips (30 g) has 149 calories. That works out to 498 calories per 100 g. It contains 18.5 g of carbs, 2.5 g of protein, 7.2 g of fat and 0.7 g of fiber. Its 5.4 µg of Selenium covers 10% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 30 g
149
KCAL / 30G
Carbs
18.5g
· 7% DV
Protein
2.5g
· 5% DV
Fat
7.2g
· 9% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 7% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 1.53 g | 8% |
| Trans fat | 0.02 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 18.5 g | 7% |
| Fiber | 0.7 g | 3% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 149 kcal |
| 1 piece (mini) | 3 g | 15 kcal |
| 1 cup (whole) | 28 g | 139 kcal |
| 10 piece (medium) | 30 g | 149 kcal |
| 1 pack (small) | 40 g | 199 kcal |
| 1 serving (large) | 45 g | 224 kcal |
| 1 pack (large) | 75 g | 374 kcal |
| 100 g | 100 g | 498 kcal |
Calculated from 498 calories per 100 g.
Plain crepe chips are thin, crisp snacks made from crepe-style batter. Their mild flavor makes them easy to eat on their own or pair with dips, cheese spreads, and other savory toppings.
Plain crepe chips are typically made by cooking thin crepes, cutting them into pieces, and baking or toasting them until crisp. Exact ingredients and methods vary between brands, so the name alone does not specify a recipe.
Plain crepe chips pair well with hummus, soft cheese, or a creamy dip. Their delicate texture suits spreads better than very thick toppings, which can make the chips break or soften quickly.
Plain crepe chips are made from crepe-style batter, while tortilla chips are usually made from corn tortillas. Crepe chips tend to have a lighter, more delicate crunch; tortilla chips have a distinct corn flavor and sturdier shape.
Yes, you can make plain crepe chips at home by cutting cooked, thin crepes into pieces and baking them until crisp. Spread them out in a single layer and watch closely, since thin pieces can brown quickly.
Store plain crepe chips in an airtight container in a cool, dry place after opening. Exposure to moisture quickly takes away their crunch, so reseal the package promptly or transfer the chips to a sealed container.
Plain crepe chips can fit into a snack routine, but they are not especially filling on their own and provide little fiber. Pairing a modest portion with a protein-rich dip can make the snack more satisfying.
Plain crepe chips do not cause weight gain by themselves, but eating large portions often can add substantial energy to your day. Serve a portion instead of repeatedly snacking from the bag to keep track of how much you eat.
Yes, plain crepe chips can replace crackers for dips or snack boards, but they are usually thinner and more fragile. Add spreads just before serving so they do not become soft or fall apart.
Yes, plain crepe chips can lose their crunch when exposed to air or humidity. Briefly warming them in a low oven may crisp them up again; keep an eye on them because thin chips can burn fast.
Vitamins
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
B3
0.63mg · 4% DV
Vitamin E
0.57mg · 4% DV
Minerals
Selenium
5.4µg · 10% DV
Sodium
156mg · 7% DV
Phosphorus
35mg · 5% DV
Manganese
0.1mg · 4% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 serving (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Plain crepe chips turn thin crepe batter into a crisp, snackable bite. Crepes are closely associated with France, though these chips can be enjoyed wherever a crunchy snack is welcome. Their mild, lightly toasted flavour works on its own or with dips; serve them alongside drinks, add them to a casual snack board, or crumble a few over soup for crunch. They provide a mix of carbohydrate and fat, with relatively little fibre, and contain 498 kcal per 100 g. Since they are easy to keep nibbling, portion some into a bowl rather than eating straight from the pack, and pair them with fresh vegetables or a protein-rich dip for a more substantial snack.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
Contains these 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
1.53g
MONOUNSATURATED
3.36g
POLYUNSATURATED
1.83g
Omega 6:3 ratio 88.5:1
Above the ideal 4:1 (88.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.