Snacks · Nutrition facts

Salted Crinkle Cut Chips

540 kcal per 100 g, with 6.5 g protein, 55 g carbs and 32 g fat. Full micronutrients and serving info below.

Calorie dense
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Salted Crinkle Cut ChipsNutri-Score CCompare
Amount

Showing values for 100 g

540 kcal
Calories
27% of a 2000 kcal day
6.5 g
Protein
5% of calories
55 g
Carbs
41% of calories
32 g
Fat
54% of calories
Macro split
Protein 5%Carbs 41%Fat 54%

Nutrition facts

per 100 g
Fiber3g11% DV
Sugar2g
Saturated fat3.3g16% DV
Cholesterol0mg0% DV
Sodium480mg21% DV
Potassium242.7mg5% DV
Calcium4.1mg0% DV
Iron0.2mg1% DV
Vitamin C2mg2% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 40894867 · Data last verified:

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Common questions

How many calories are in Salted Crinkle Cut Chips?

Salted Crinkle Cut Chips by Snack Day has 540 kcal per 100 g.

How much protein is in Salted Crinkle Cut Chips?

Salted Crinkle Cut Chips contains 6.5 g of protein per 100 g.

Is Salted Crinkle Cut Chips low in sugar?

Yes — only 2 g of sugar per 100 g. Most of its 55 g of carbs come from starch and fiber rather than sugar.

Is Salted Crinkle Cut Chips high in sodium?

Yes — 480 mg of sodium per 100 g, about 21% of the daily value.

Is Salted Crinkle Cut Chips a good source of fiber?

It provides 3 g of fiber per 100 g — 11% of the daily value.

Why does Salted Crinkle Cut Chips have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (540 kcal), saturated fat (3.3 g), sodium (480 mg); points in favor come from fiber (3 g). Overall that places it in band C.

How much Salted Crinkle Cut Chips is 100 calories?

About 19 g of Salted Crinkle Cut Chips equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Salted Crinkle Cut Chips high in calories?

Yes — 540 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 270 kcal.

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