Snacks, potato chips, barbecue-flavor
Whole food · Snacks
Photo: Wikipedia
These are thin, crispy potato slices tossed in a smoky, sweet, and tangy barbecue seasoning blend. They offer a satisfying crunch with a bold, savory-sweet flavor profile that's distinctly different from plain salted chips. Nutritionally, they are a high-energy snack, providing a significant calorie and carbohydrate boost from both the potato and the added sugars in the seasoning.
💚 Why it's loved
People love them for the addictive combination of smoky, sweet, and salty flavors that hit multiple taste receptors at once. The satisfying crunch and bold seasoning make them a go-to for casual snacking, parties, and pairing with sandwiches or burgers.
⚠️ Watch-outs & how to enjoy it better
The high sodium content can contribute to water retention, and the added sugars and refined carbs can cause a rapid blood sugar spike. To counteract this, practice strict portion control (e.g., measure a single serving), pair them with a protein-rich food like cheese or hummus to slow digestion, and drink water to help manage sodium intake.
Key benefits
- Quick source of energy from carbohydrates
- Provides some dietary fiber from the potato skin
- Offers a small amount of plant-based protein
- Satisfies cravings for a savory, smoky snack
- Convenient, shelf-stable, and portable food
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The barbecue flavor for chips was first commercially introduced in the United States in 1954 by the Bar-B-Q Potato Chip Company of Tulsa, Oklahoma, making it one of the earliest 'flavored' potato chips.
Full nutrition (scales with serving)
| Water | 2.5 g |
| Energy | 487 kcal |
| Energy | 2038 kj |
| Protein | 6.5 g |
| Total lipid (fat) | 31.1 g |
| Ash | 4.0 g |
| Carbohydrate, by difference | 55.9 g |
| Fiber, total dietary | 3.8 g |
| Total Sugars | 5.5 g |
| Starch | 48.9 g |
| Calcium, Ca | 32.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 58.0 mg |
| Phosphorus, P | 145 mg |
| Potassium, K | 1186 mg |
| Sodium, Na | 545 mg |
| Zinc, Zn | 0.98 mg |
| Copper, Cu | 0.25 mg |
| Manganese, Mn | 0.39 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 62.4 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.12 mg |
| Niacin | 5.0 mg |
| Pantothenic acid | 0.85 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 64.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 64.0 ug |
| Folate, DFE | 64.0 ug |
| Choline, total | 11.5 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 203 ug |
| Carotene, alpha | 5.0 ug |
| Cryptoxanthin, beta | 60.0 ug |
| Vitamin A, IU | 393 iu |
| Lycopene | 130 ug |
| Lutein + zeaxanthin | 151 ug |
| Vitamin E (alpha-tocopherol) | 4.4 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 1.2 mg |
| Tocopherol, gamma | 3.3 mg |
| Tocopherol, delta | 0.08 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.19 mg |
| Tocotrienol, gamma | 0.05 mg |
| Tocotrienol, delta | 0.14 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 16.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 4.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.80 g |
| SFA 20:0 | 0.11 g |
| SFA 22:0 | 0.14 g |
| SFA 24:0 | 0.07 g |
| Fatty acids, total monounsaturated | 13.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 13.0 g |
| MUFA 18:1 c | 13.0 g |
| MUFA 20:1 | 0.12 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 12.2 g |
| PUFA 18:2 | 11.9 g |
| PUFA 18:2 n-6 c,c | 11.8 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.30 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.28 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.01 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.12 g |
| Fatty acids, total trans-monoenoic | 0.02 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.02 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are barbecue chips gluten-free?
Most plain potato chips are, but barbecue-flavored varieties often contain maltodextrin or other additives derived from wheat. Always check the specific brand's ingredient list and allergen statement for confirmation.
Why do barbecue chips have a red color?
The reddish hue typically comes from seasonings like paprika, tomato powder, or artificial colors like Red 40, which are used to mimic the look of barbecue sauce.
What is the main difference between barbecue chips and regular potato chips?
The primary difference is the seasoning blend. Barbecue chips have a complex mix of sugar, salt, smoke flavor, spices (like paprika, garlic powder), and often tomato or vinegar powder, creating a sweet, tangy, and smoky taste profile unlike simple salted chips.