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Potato Dippers
Potato Dippers by Wernsing provides 153 kcal per 100 g, with 0.5 g of sugars and 2 g of protein. That is 52% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Frozen cooked spiced potato chips category and comes in a 600g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 153 kcal | 148 |
| Total fat | 5 g | 5.1 |
| Saturated fat | 0.4 g | 0.7 −40% |
| Carbohydrates | 24 g | 21.7 +11% |
| Total sugars | 0.5 g | 1.1 −52% |
| Added sugars | 0 g | 0.1 −100% |
| Protein | 2 g | 2.5 −21% |
| Salt | 1 g | 0.6 +69% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 23 Frozen cooked spiced potato chips products on Foodmetria.
Compared with other frozen cooked spiced potato chips
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Potatoes, palm oil 5%, modified potato starch, rice flour, maltodextrin, salt, raising agents: diphosphates, sodium carbonates; thickener: xanthan gum.
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 600g
- Sold in
- France
- Barcode
- 4006034003594
Prices reported by shoppers
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Frequently asked questions
How many calories are in Potato Dippers?
Potato Dippers contains 153 kcal per 100 g.
How much sugar is in Potato Dippers?
Potato Dippers has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Potato Dippers healthy?
It has a Nutri-Score of C (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 March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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