Snacks, corn-based, extruded, chips, unsalted
Whole food · Snacks
Photo: Wikipedia
This is a classic, airy corn chip made by extruding corn dough and then frying or baking it into a light, crisp, and often ridged snack. The texture is satisfyingly crunchy, with a mild, toasty corn flavor that serves as a perfect canvas for salt and seasonings. Nutritionally, it's a high-energy food, delivering a significant amount of calories and fat per 100 grams, primarily from carbohydrates and fats.
Calorie split: 5% protein · 41% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love it for its irresistible, shatteringly crisp texture and the satisfying, savory crunch it adds to any snack time. It's a cultural staple for casual gatherings, movie nights, and as a vehicle for dips like salsa, guacamole, and cheese sauce.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie density can contribute to weight gain if consumed in large portions, and the refined carbohydrates may cause a rapid blood-sugar spike. To counteract this, practice strict portion control (e.g., pre-portioning into a small bowl) and pair it with a protein or healthy fat source like hummus, bean dip, or a handful of nuts to slow digestion and increase satiety.
Key benefits
- Provides quick energy from its high carbohydrate content.
- A source of dietary fiber, especially if made from whole corn.
- Gluten-free, making it suitable for those with celiac disease or gluten sensitivity.
- Its plain, unsalted base is versatile for homemade seasonings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first commercially successful extruded corn chip, Fritos, was invented in 1932 by Charles Elmer Doolin, who purchased the recipe from a corn chip maker for $100 and a small loan.
Full nutrition (USDA data · scales with serving)
| Water | 1.0 g |
| Energy | 557 kcal |
| Energy | 2329 kj |
| Protein | 6.6 g |
| Total lipid (fat) | 33.4 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 57.4 g |
| Fiber, total dietary | 4.4 g |
| Total Sugars | 1.4 g |
| Calcium, Ca | 124 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 70.0 mg |
| Phosphorus, P | 184 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 15.0 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.25 mg |
| Selenium, Se | 6.7 ug |
| Vitamin C, total ascorbic acid | 2.0 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.16 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 18.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 42.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 70.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 212 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 33.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.3 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 | 0.02 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 0.98 g |
| Fatty acids, total monounsaturated | 9.0 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 8.9 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 17.1 g |
| PUFA 18:2 | 16.5 g |
| PUFA 18:3 | 0.60 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 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, corn-based, extruded, chips, plain — USDA does not publish this profile for Snacks.
| Tryptophan | 0.05 g |
| Threonine | 0.25 g |
| Isoleucine | 0.23 g |
| Leucine | 0.80 g |
| Lysine | 0.18 g |
| Methionine | 0.14 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.32 g |
| Tyrosine | 0.27 g |
| Valine | 0.33 g |
| Arginine | 0.33 g |
| Histidine | 0.20 g |
| Alanine | 0.49 g |
| Aspartic acid | 0.46 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.27 g |
| Proline | 0.57 g |
| Serine | 0.31 g |
FAQ
What's the difference between a corn chip and a tortilla chip?
Corn chips are typically made from cornmeal dough that is extruded (pushed through a mold) into a specific shape before cooking, resulting in a denser, more uniform crunch. Tortilla chips are cut from a sheet of corn tortilla dough, often giving them a more irregular, layered texture.
Why is this snack so high in fat?
The extruded dough is typically deep-fried to achieve its signature light, crispy texture, which causes it to absorb a significant amount of oil. Even baked versions often contain added oil for flavor and mouthfeel.
Is it a good source of whole grains?
It depends on the specific product. While the base ingredient is corn, many are made from refined corn flour. Check the ingredients list for 'whole corn' or 'whole grain corn' listed as the first ingredient to ensure you're getting the fiber and nutrients from the whole grain.
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 5.57 kcal/g · 5% calories from protein · 4.4 g fiber · 1.4 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: 0.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.