Potato chips, ruffled, plain
Common food
Photo: Wikipedia
Ruffled potato chips are a classic snack where the potato is sliced with a corrugated blade, creating a sturdy, ridged texture that holds up to bold seasoning and dipping. The ridges create a satisfying crunch that is deeper and more substantial than a flat chip, with a rich, salty, and savory potato flavor. Nutritionally, they are an energy-dense food, providing over 500 kcal per 100g, primarily from carbohydrates and fats.
Calorie split: 5% protein · 39% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People love them for their superior crunch and the way the ridges trap salt and flavor, making each bite intensely satisfying. They are a versatile comfort food, perfect on their own or as a crunchy partner to sandwiches, burgers, and dips.
⚠️ Watch-outs & how to enjoy it better
As a deep-fried, high-fat, and often high-sodium snack, they can contribute to excess calorie intake and may cause blood sugar spikes due to their refined carbohydrate content. To enjoy mindfully, practice strict portion control (e.g., measure a single serving), pair them with a protein-rich food like hummus or cheese to slow digestion, and choose lower-sodium varieties when available.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains some dietary fiber from the potato
- Offers a convenient, shelf-stable, and portable snack
- The ridged texture is ideal for holding dips and seasonings
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The ridged or 'ruffled' style was famously invented in the 1950s by a New Englander named George Crum, who was reportedly trying to spite 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
Why are ruffled chips often considered sturdier than flat chips?
The corrugated ridges act like structural beams, giving the chip more rigidity and resistance to breaking. This makes them better for dipping into thick sauces without snapping.
Do ruffled chips have more calories than flat chips?
Per gram, the calorie count is very similar as both are fried potato slices. However, the ridges can create more surface area, which may absorb slightly more oil during frying, potentially leading to a marginal increase in fat content.
What is the best way to store opened ruffled chips to keep them crisp?
To maintain freshness, squeeze out excess air from the bag, fold the top over tightly, and secure it with a clip or rubber band. Store in a cool, dry place away from humidity.
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.