Handcooked chips

by Taste Of Inspiration ( Delhaize) in Potato crisps Barcode 5400113519492
Poor nutritional quality
Green-Score
b
Environmental impact estimate

Handcooked chips by Taste Of Inspiration ( Delhaize) provides 502 kcal per 100 g, with 2.4 g of sugars and 6.1 g of protein. Its Nutri-Score is D. It is listed in the Potato crisps category.

Nutrient levels per 100 g

Fat
28.3 g · High
Saturated fat
3.1 g · Moderate
Sugars
2.4 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 25 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 502 kcal 126 kcal 511
Total fat 28.3 g 7.1 g 9% 29.9 −5%
Saturated fat 3.1 g 0.8 g 4% 4.3 −28%
Carbohydrates 52.4 g 13.1 g 5% 53.2
Total sugars 2.4 g 0.6 g 2.3
Dietary fiber 6.4 g 1.6 g 6% 4.2 +51%
Protein 6.1 g 1.5 g 3% 6.3
Salt 1.3 g 0.3 g 1.5 −12%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 5020 Potato crisps products on Foodmetria.

Compared with other potato crisps

Calories lower 27%
Sugars higher 38%
Salt lower 49%
Saturated fat lower 43%
Protein top 64%
Fiber top 8%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
25 g
Labels & certifications
No preservatives
Sold in
Belgium, France
Barcode
5400113519492

Prices reported by shoppers

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Frequently asked questions

How many calories are in Handcooked chips?

Handcooked chips contains 502 kcal per 100 g and about 126 kcal per serving (25 g).

How much sugar is in Handcooked chips?

Handcooked chips has 2.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Handcooked chips healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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