Popped Crisps Potato Chip Snacks
Popped Crisps Potato Chip Snacks by food club is listed in the Snacks category. That is 104% 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 comes in a 28 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 28.000000000000004g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Total fat | 57.4 g | 16.1 g | 21% | 25.3 +127% |
| Saturated fat | 0 g | 0 g | 0% | 6.8 −100% |
| Total sugars | 38.2 g | 10.7 g | 18.7 +104% | |
| Dietary fiber | 12.9 g | 3.6 g | 13% | 6.7 +92% |
| Protein | 12.7 g | 3.6 g | 7% | 13.3 −5% |
| Salt | 0 g | 0 g | 1.1 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 35674 Snacks products on Foodmetria.
Compared with other snacks
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
RICE FLOUR, DEGERMED YELLOW CORN MEAL, SUNFLOWER OIL, DEHYDRATED SWEET POTATO, SUGAR, CORN MALTODEXTRIN, SALT, CITRIC ACID, NATURAL FLAVOR, ANNATTO (COLOR).
Additives 2
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 28 g
- Serving size
- 28.000000000000004g
- Sold in
- United States
- Barcode
- 0036800417212
Prices reported by shoppers
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Frequently asked questions
How much sugar is in Popped Crisps Potato Chip Snacks?
Popped Crisps Potato Chip Snacks has 38.2 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Popped Crisps Potato Chip Snacks 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.
Source: Open Food Facts (ODbL). Last updated February 23, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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