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LAY'S® STAX® Bacon & Cheddar Potato Skins
LAY'S® STAX® Bacon & Cheddar Potato Skins by Lay's provides 500 kcal per 100 g, with 3.6 g of sugars and 7.1 g of protein. That is 35% more sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Flavoured potato crisps category and comes in a 155,9 g pack. Contains: milk, sesame seeds, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 12 crisps | about (28 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 500 kcal | 140 kcal | 509 | |
| Total fat | 28.6 g | 8 g | 10% | 29.5 |
| Saturated fat | 5.4 g | 1.5 g | 8% | 3.4 +58% |
| Carbohydrates | 60.7 g | 17 g | 6% | 52.5 +16% |
| Total sugars | 3.6 g | 1 g | 2.6 +35% | |
| Added sugars | 0.7 g | 0.2 g | 0% | 1.4 −49% |
| Dietary fiber | 3.6 g | 1 g | 4% | 4.4 −19% |
| Protein | 7.1 g | 2 g | 4% | 6.3 +14% |
| Salt | 1.5 g | 0.4 g | 1.5 |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 938 Flavoured potato crisps products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from March 2021. Other values: Open Food Facts.
Nutrition claims check
Claims its numbers support
- Low sugar
- 3.6 g sugars per 100 g (EU: no more than 5 g per 100 g)
- Source of fiber
- 3.6 g fiber per 100 g (EU: at least 3 g per 100 g or 1.5 g per 100 kcal)
Checked against the per-100 g thresholds of EU Regulation 1924/2006, using the nutrition data above. US labels follow FDA rules, which are mostly based on serving size and can give a different result; FDA has no defined “low sugar” claim.
Compared with other flavoured potato crisps
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
DRIED POTATOES, VEGETABLE OIL (CORN AND/OR SUNFLOWER OIL), POTATO STARCH, RICE FLOUR, AND LESS THAN 2% OF THE FOLLOWING: SUGAR, MALTODEXTRIN (MADE FROM CORN), MONO - AND DIGLYCERIDES, SALT, DEXTROSE, SOY LECITHIN, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, ONION POWDER, MONOSODIUM GLUTAMATE, WHEY PROTEIN CONCENTRATE, CORN STARCH, NATURAL FLAVORS (INCLUDING SESAME), BUTTERMILK, CANOLA OIL, ROMANO CHEESE (PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), HYDROLYZED CORN PROTEIN, CITRIC ACID, ARTIFICIAL COLOR (YELLOW 5 LAKE, YELLOW 6, YELLOW 5, YELLOW 6 LAKE, RED 40 LAKE, BLUE 1 LAKE, BLUE 1, RED 40), LACTIC ACID, SKIM MILK, GARLIC POWDER, SOUR CREAM (CULTURED CREAM, SKIM MILK), BUTTER (CREAM, SALT), BLUE CHEESE (WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES), AND BACON FAT.
- Allergens
- MilkSesame seedsSoybeans
- May contain traces
- Soybeans
Additives 10
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Regulatory status of its additives
How the US, individual states and the EU treat additives found in this product's ingredient list.
United States
Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110) and Blue 1 (E133) are among six petroleum-based dyes FDA is asking manufacturers to remove by the end of 2027. The phase-out is voluntary: the dyes remain approved.
California
The California School Food Safety Act (AB 2316) bars Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110) and Blue 1 (E133) from food served or sold in public schools from December 31, 2027.
West Virginia
West Virginia HB 2354 has barred Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110) and Blue 1 (E133) from school nutrition programs since August 1, 2025. A statewide ban due January 1, 2028 is on hold under a preliminary injunction (December 23, 2025) while the state appeals.
European Union
In the EU, food containing Yellow 5 (E102), Yellow 6 (E110) and Red 40 (E129) must state that it "may have an adverse effect on activity and attention in children."
What these additives are and what the research says: Red 40, Yellow 5, Yellow 6, Blue 1.
Additives are detected from the ingredient list by Open Food Facts and may be incomplete or out of date. Regulatory status checked October 6, 2026; rules are changing quickly. Not legal advice — always check the package label.
Product details
- Quantity
- 155,9 g
- Serving size
- 12 crisps | about (28 g)
- Labels & certifications
- No gluten
- Sold in
- Germany, United States
- Barcode
- 0028400092500
Prices reported by shoppers
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Frequently asked questions
How many calories are in LAY'S® STAX® Bacon & Cheddar Potato Skins?
LAY'S® STAX® Bacon & Cheddar Potato Skins contains 500 kcal per 100 g and about 140 kcal per serving (12 crisps | about (28 g)).
How much sugar is in LAY'S® STAX® Bacon & Cheddar Potato Skins?
LAY'S® STAX® Bacon & Cheddar Potato Skins has 3.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is LAY'S® STAX® Bacon & Cheddar Potato Skins healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is LAY'S® STAX® Bacon & Cheddar Potato Skins vegan?
Based on its ingredient list, it is not vegan.
What allergens does LAY'S® STAX® Bacon & Cheddar Potato Skins contain?
According to the label data it contains: Milk, Sesame seeds, Soybeans. Recipes change — always check the package label.
Does LAY'S® STAX® Bacon & Cheddar Potato Skins contain additives restricted in the US or the EU?
Its ingredient list includes Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110) and Blue 1 (E133). FDA is asking manufacturers to stop using them by the end of 2027 (voluntarily); California bars them from public schools from December 31, 2027; West Virginia bars them from school meals; the EU requires a warning label on food with Yellow 5 (E102), Yellow 6 (E110) and Red 40 (E129). Recipes change — check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
Reviews
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