Potato chips, plain
Common food
Photo: Wikipedia
Plain potato chips are thin, crispy slices of potato, deep-fried or baked until golden, delivering a satisfying crunch and a mild, salty, starchy flavor. Nutritionally, they are an energy-dense snack, providing over 500 calories per 100g, primarily from carbohydrates and fats, with minimal protein and fiber.
Calorie split: 5% protein · 39% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love plain potato chips for their universally appealing combination of salty, savory flavor and addictive crunch, making them a go-to comfort food and social snack for casual gatherings.
⚠️ Watch-outs & how to enjoy it better
They are high in calories, sodium, and often contain acrylamide from high-heat cooking, which can be a concern for those monitoring blood pressure, weight, or overall intake. To counteract, practice strict portion control (e.g., a single small handful), pair with a protein like hummus or cheese to increase satiety, and choose lower-sodium or baked varieties when possible.
Key benefits
- Quick source of energy from carbohydrates and fats
- Provides some potassium and vitamin B6 from potatoes
- Convenient, shelf-stable, and widely available snack
- Can be a source of quick calories in emergency or high-energy needs
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The potato chip was reportedly invented in 1853 by chef George Crum at Moon's Lake House in Saratoga Springs, New York, as a spiteful response to a customer who kept sending back fried potatoes for being too thick.
Full nutrition (USDA data · scales with serving)
| Water | 1.9 g |
| Energy | 532 kcal |
| Protein | 6.4 g |
| Total lipid (fat) | 34.0 g |
| Carbohydrate, by difference | 53.8 g |
| Fiber, total dietary | 3.1 g |
| Total Sugars | 0.33 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 63.0 mg |
| Phosphorus, P | 153 mg |
| Potassium, K | 1196 mg |
| Sodium, Na | 527 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.23 mg |
| Selenium, Se | 2.5 ug |
| Vitamin C, total ascorbic acid | 21.6 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.09 mg |
| Niacin | 4.8 mg |
| Vitamin B-6 | 0.53 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 12.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 10.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 22.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.80 g |
| Fatty acids, total monounsaturated | 19.0 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 18.6 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 8.3 g |
| PUFA 18:2 | 7.9 g |
| PUFA 18:3 | 0.36 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Snacks, potato chips, made from dried potatoes, sour-cream and onion-flavor — USDA does not publish this profile for Potato chips.
| Tryptophan | 0.07 g |
| Threonine | 0.28 g |
| Isoleucine | 0.31 g |
| Leucine | 0.48 g |
| Lysine | 0.44 g |
| Methionine | 0.10 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.29 g |
| Tyrosine | 0.25 g |
| Valine | 0.38 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.93 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.21 g |
| Proline | 0.37 g |
| Serine | 0.29 g |
FAQ
Are plain potato chips gluten-free?
Most plain potato chips are naturally gluten-free, as they are made from potatoes, oil, and salt. However, they may be processed in facilities that handle wheat, so always check the label for allergen warnings if you have celiac disease or severe gluten sensitivity.
Why do potato chips have that white residue?
The white, dusty residue is often a combination of starch released during frying and salt. It's harmless and simply a result of the cooking process.
What is acrylamide in potato chips?
Acrylamide is a chemical that can form in starchy foods like potatoes when cooked at high temperatures (frying, baking). While studies in high doses have raised concerns, regulatory bodies consider the levels in commercial chips to be within safe limits for average consumption.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.32 kcal/g · 5% calories from protein · 3.1 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.