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Crispy potato chips, salted, fried, popular snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
536
KCAL / 100G
Carbs
52.5g
· 39%
Protein
6.3g
· 5%
Fat
34.2g
· 56%
Fiber
3.5g
Vitamins
Vitamin E
3.2mg · 21% DV
B6
0.25mg · 15% DV
B1
0.12mg · 10% DV
B3
1.2mg · 8% DV
Minerals
Potassium ⭐
1200mg · 35% DV
Sodium
540mg · 23% DV
Phosphorus
110mg · 16% DV
Magnesium
38mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
3.4g
MONOUNSATURATED
15.8g
POLYUNSATURATED
10.2g
Omega 6:3 ratio 306.7:1
Above the ideal 4:1 (306.7:1).
Usually not right before training, because its high fat content can feel heavy and slow digestion. A lighter, lower-fat carb source is often more comfortable pre-workout.
Not ideal on their own after exercise, because recovery is usually better supported by a meal or snack that includes protein. If you have them, pair them with something like yogurt dip, milk, or another protein source.
Keep them tightly sealed in the original bag or an airtight container. Exposure to air and moisture makes them go stale and lose crunch quickly.
No, refrigeration is usually unnecessary and can make them less crisp because of moisture. A cool, dry cupboard is a better place to store them.
Freezing is not very useful for chips. After thawing, the texture can suffer and they may lose their crunch.
Pairing them with protein-rich or fresh foods can make the snack feel more complete. Good options include yogurt-based dip, cheese, tuna, or crunchy vegetables.
A short time in the oven can sometimes help stale chips regain some crunch. Watch them closely, because they can brown or burn fast.
No. Even though they are made from potatoes, frying, added fat, salt, and ultra-processing make them very different from a plain potato.
The main issue is habit and portion size rather than a single serving once in a while. Because they are ultra-processed and easy to overeat, daily use can crowd out more nutritious foods.
People with gluten sensitivity or coeliac disease should check labels carefully, since the allergen information lists gluten. They may also be worth portioning in advance for anyone who tends to eat straight from the bag without noticing how much they have had.
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.