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Gluten-free snack, protein from quinoa, lightness from rice
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Quinoa rice chips (30 g) has 141 calories. That works out to 470 calories per 100 g. It contains 21.6 g of carbs, 2.3 g of protein, 4.8 g of fat and 1.3 g of fiber. Its 0.1 mg of Manganese covers 5% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 1 serving (medium) · 30 g
141
KCAL / 30G
Carbs
21.6g
· 8% DV
Protein
2.3g
· 5% DV
Fat
4.8g
· 6% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 7% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 141 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 0.66 g | 3% |
| Trans fat | 0.03 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 21.6 g | 8% |
| Fiber | 1.3 g | 5% |
| Protein | 2.3 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 | 141 kcal |
| 1 piece (small) | 3 g | 14 kcal |
| 1 piece (large) | 6 g | 28 kcal |
| 10 piece (mini) | 20 g | 94 kcal |
| 1 cup (medium) | 40 g | 188 kcal |
| 1 pack (small) | 50 g | 235 kcal |
| 100 g | 100 g | 470 kcal |
| 1 pack (large) | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
Quinoa rice chips are a processed snack made with rice and quinoa, though the exact ingredients and proportions vary by product. Seasoned varieties may include additional ingredients, so the name alone does not tell you the full recipe.
Quinoa rice chips can fit into a snack, but they are still a processed, crunchy snack rather than a substitute for a varied meal. Pairing a portion with hummus, yogurt, or vegetables adds more substance than eating them on their own.
It varies by product; the name does not reveal whether quinoa rice chips are baked or fried. Look for a stated cooking method on the package or product description, since the process cannot be reliably inferred from the ingredients alone.
Store opened quinoa rice chips in an airtight container in a cool, dry place. Keeping moisture out helps preserve their crunch; leaving the bag open can make the chips soft and stale.
Yes, quinoa rice chips can lose their crunch and become stale, especially after absorbing moisture. Discard them if they develop an unusual smell, appearance, or taste, and follow the package’s guidance on how long to keep them after opening.
Quinoa rice chips do not cause weight loss on their own. Because they are easy to snack on without noticing how much you’ve eaten, portion some into a bowl rather than eating straight from the bag when managing your intake.
Yes, quinoa rice chips can be used for nachos, but their thin, crisp texture may make them break under heavy toppings. Add a modest amount of toppings and serve them promptly so they are less likely to turn soggy.
Quinoa rice chips may satisfy a craving for crunch, but they are not especially filling on their own. Pair them with a protein-rich food, such as hummus or yogurt, if you want a snack that is more substantial.
Freezing quinoa rice chips is not recommended because condensation during thawing can make them lose their crisp texture. An airtight container in a cool, dry cupboard is a better way to store an opened pack.
No, quinoa rice chips are not a suitable snack for babies who are still learning to eat safely. Their firm, crisp texture can pose a choking risk; choose age-appropriate foods and follow your child’s feeding guidance.
Vitamins
B1
0.04mg · 3% DV
B5
0.15mg · 3% DV
B3
0.36mg · 2% DV
Vitamin E
0.33mg · 2% DV
Minerals
Sodium
126mg · 5% DV
Manganese
0.12mg · 5% DV
Copper
0.04mg · 4% DV
Phosphorus
20mg · 3% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 141 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.
Quinoa rice chips are crisp, packaged snacks made with rice and quinoa. The rice gives them a light, crunchy base, while quinoa adds a mild, earthy note and some plant protein.
They’re commonly eaten straight from the bag or served with dips; hummus, salsa or a herby yoghurt dip all work well. Their nutrition is mainly carbohydrate, with a little protein and fibre from the quinoa. For a more filling snack, pair a modest portion with a dip or fresh vegetables rather than treating them as a meal on their own.
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.
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
0.66g
MONOUNSATURATED
1.35g
POLYUNSATURATED
1.83g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.