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Crunchy, salty wheat-based snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 ounce (small) of Wheat taco chips (28 g) has 137 calories. That works out to 490 calories per 100 g. It contains 17.5 g of carbs, 2 g of protein, 6.6 g of fat and 1.3 g of fiber. Its 0.3 mg of Manganese covers 11% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 ounce (small) · 28 g
137
KCAL / 28G
Carbs
17.5g
· 6% DV
Protein
2g
· 4% DV
Fat
6.6g
· 8% 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 51% · Protein 6% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 137 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 0.87 g | 4% |
| Trans fat | 0.01 g | |
| Sodium | 190 mg | 8% |
| Total carbohydrate | 17.5 g | 6% |
| Fiber | 1.3 g | 5% |
| Protein | 2 g | 4% |
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 ounce (small) | 28 g | 137 kcal |
| 1 cup (medium) | 30 g | 147 kcal |
| 1.5 ounce (medium) | 42 g | 206 kcal |
| 1.5 cup (large) | 45 g | 221 kcal |
| 1 pack (medium) | 45 g | 221 kcal |
| 2 ounce (large) | 56 g | 274 kcal |
| 2 cup (extra large) | 60 g | 294 kcal |
| 100 g | 100 g | 490 kcal |
Calculated from 490 calories per 100 g.
Wheat taco chips pair well with salsa, guacamole, bean dip, or a creamy dip. Their crunch also works as a topping for soups and salads; add them just before serving so they do not turn soggy.
To make wheat taco chips at home, cut wheat-flour tortillas into wedges, lightly coat them with oil, and season as desired. Bake until crisp, checking often near the end because thin pieces can brown quickly.
No. Wheat taco chips are made with wheat-based dough, while corn tortilla chips use corn-based dough. The difference affects the flavor and texture, though seasonings, thickness, and cooking method also vary between products.
Yes, wheat taco chips work for nachos. Spread them in a single layer, add cheese and toppings, then heat until the cheese melts. Put fresh salsa, avocado, or sour cream on afterward to help keep the chips crisp.
Salsa, guacamole, queso, and bean dip are all good with wheat taco chips. For a quick homemade option, mix Greek yogurt with lime and herbs; serve thicker dips in a bowl so the chips are less likely to break.
Wheat taco chips are based on wheat and commonly include oil, salt, and seasonings. Recipes differ across brands, so ingredients such as flavorings or additional grains are product-specific rather than standard in every bag.
Wheat taco chips may be baked or fried, depending on the product. You cannot reliably tell the method from the name alone, so check the package description if the cooking method matters to you.
Keep wheat taco chips crunchy by sealing the opened bag tightly or transferring them to an airtight container. Store them in a cool, dry cupboard, away from steam and humidity, and avoid leaving the bag open between servings.
Yes, wheat taco chips can lose their crunch when they absorb moisture. Briefly warming them in a low oven can restore some crispness, but discard them if they smell rancid or show signs of mold.
Yes, crushed wheat taco chips make a crunchy coating for foods such as baked chicken or vegetables. Press the crumbs onto a lightly coated surface before baking, and use less added salt because the chips are already salty.
Vitamins
B1
0.08mg · 7% DV
B3
0.95mg · 6% DV
Vitamin E
0.87mg · 6% DV
Folate
20.16µg · 5% DV
Minerals
Manganese
0.25mg · 11% DV
Selenium
5.6µg · 10% DV
Sodium
190mg · 8% DV
Phosphorus
49mg · 7% DV
Potassium ⭐
50mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 137 calories in 1 ounce (small) (28 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.
Wheat taco chips are a crunchy, salty snack made from wheat-based dough and shaped or seasoned in a taco-chip style. They take inspiration from taco and tortilla-chip snacks associated with Mexican cuisine, but are generally enjoyed as a packaged snack rather than as a traditional dish.
Serve them straight from the bag for a casual snack, or pair them with salsa, guacamole or a mild dip for sharing. They are mainly a source of carbohydrate and fat, with comparatively modest protein; at 490 kcal per 100 g, a small handful is a more practical portion than eating from the bag. Add fresh vegetables on the side for a lighter 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 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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.87g
MONOUNSATURATED
2.86g
POLYUNSATURATED
2.35g
Omega 6:3 ratio 75.7:1
Above the ideal 4:1 (75.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.