Sea Salt HAND COOKED CHIPS

in Potato crisps Barcode 4260350922940
Poor nutritional quality
Green-Score
a+
Environmental impact estimate

Sea Salt HAND COOKED CHIPS provides 475 kcal per 100 g, with 1.6 g of sugars and 6.9 g of protein. That is 32% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Potato crisps category.

Nutrient levels per 100 g

Fat
27 g · High
Saturated fat
2.7 g · Moderate
Sugars
1.6 g · Low
Salt
1.6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 475 kcal 511 −7%
Total fat 27 g 29.9 −10%
Saturated fat 2.7 g 4.4 −38%
Carbohydrates 49 g 53.2 −8%
Total sugars 1.6 g 2.3 −32%
Dietary fiber 4 g 4.2 −5%
Protein 6.9 g 6.3 +9%
Salt 1.6 g 1.5 +8%

Category average across 5080 Potato crisps products on Foodmetria.

Compared with other potato crisps

Calories lower 11%
Sugars higher 49%
Salt higher 27%
Saturated fat lower 30%
Protein top 39%
Fiber top 49%

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

Product details

Labels & certifications
OrganicEU OrganicEg öko verordnung
Sold in
Germany
Barcode
4260350922940

Prices reported by shoppers

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Recipe & label changes

  1. September 30, 2026
    • Nutri-Score: — → d

Changes to this product's label data recorded since Foodmetria started tracking it.

Frequently asked questions

How many calories are in Sea Salt HAND COOKED CHIPS?

Sea Salt HAND COOKED CHIPS contains 475 kcal per 100 g.

How much sugar is in Sea Salt HAND COOKED CHIPS?

Sea Salt HAND COOKED CHIPS has 1.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Sea Salt HAND COOKED 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 September 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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