Snacks, potato chips, made from dried potatoes, sour-cream and onion-flavor
Whole food · Snacks
Photo: Wikipedia
These are dehydrated potato slices, re-fried to a crisp, that deliver an intensely savory, tangy, and oniony punch. The texture is light and shatteringly crunchy, with a coating of seasoning that melts on the tongue. Nutritionally, they are a high-energy, high-fat snack, providing nearly 40% of calories from fat per 100g.
Calorie split: 5% protein · 36% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love the addictive, umami-rich combination of tangy sour cream and sharp onion, which creates a deeply satisfying savory craving. The ultra-crispy texture from the dried potato process offers a more intense crunch than standard chips.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content can contribute to blood pressure and calorie overconsumption; the refined carbohydrates may cause rapid blood sugar spikes. To counteract, practice strict portion control (e.g., stick to a single serving), and pair with a protein-rich food like Greek yogurt or a handful of nuts to slow digestion.
Key benefits
- High in energy, suitable for quick calorie intake
- Source of potassium from the potato base
- Provides a small amount of dietary fiber
- Convenient, shelf-stable snack food
- Delivers a strong savory flavor profile
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sour cream and onion flavor was popularized in the 1970s and is now one of the top three most consumed chip flavors in the United States, often competing directly with barbecue.
Full nutrition (USDA data · scales with serving)
| Water | 2.0 g |
| Energy | 547 kcal |
| Energy | 2289 kj |
| Protein | 6.6 g |
| Total lipid (fat) | 37.0 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 51.3 g |
| Fiber, total dietary | 1.2 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 55.0 mg |
| Phosphorus, P | 169 mg |
| Potassium, K | 496 mg |
| Sodium, Na | 541 mg |
| Zinc, Zn | 0.71 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.41 mg |
| Vitamin C, total ascorbic acid | 9.5 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.5 mg |
| Pantothenic acid | 0.83 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 23.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 23.0 ug |
| Folate, DFE | 23.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 323 ug |
| Vitamin A, IU | 755 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 9.5 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.45 g |
| SFA 16:0 | 7.8 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 7.1 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 6.8 g |
| Fatty acids, total polyunsaturated | 18.8 g |
| PUFA 18:2 | 18.4 g |
| PUFA 18:3 | 0.35 g |
| Cholesterol | 3.0 mg |
Amino acid profile (per 100g)
| 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 these made from fresh potatoes?
They are typically made from dehydrated potato flakes or granules that are formed into a chip shape, then fried, which gives them their distinctive uniform crunch and lighter texture.
Why are they higher in fat than regular potato chips?
The use of dried potato base absorbs more oil during the frying process compared to slices of fresh potato, leading to a higher fat content by weight.
Do they contain real sour cream?
The flavoring is usually a powdered blend of ingredients like whey, buttermilk, and citric acid to mimic the tangy taste, not fresh sour cream.
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 5.47 kcal/g · 5% calories from protein · 1.2 g fiber · 0.0 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: 1.09 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.