Snacks, potato chips, plain, made with partially hydrogenated soybean oil, unsalted
Whole food · Snacks
Photo: Wikipedia
These are classic, plain potato chips fried in partially hydrogenated soybean oil, delivering a satisfyingly crisp, shattering texture with a clean, starchy potato flavor. With a high caloric density of 536 kcal per 100g, they are a potent energy source, but their primary nutritional contribution is fat and refined carbohydrates. The unsalted nature allows the natural potato taste to shine, though it lacks the savory punch of salted varieties.
Calorie split: 5% protein · 38% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love these chips for their pure, unadulterated potato flavor and the addictive, crispy crunch that makes them a go-to comfort food. Their simplicity makes them a versatile base for dips or a standalone snack that appeals to a wide range of palates, especially those who prefer less salty snacks.
⚠️ Watch-outs & how to enjoy it better
The use of partially hydrogenated soybean oil means these chips contain trans fats, which are associated with increased risk of heart disease and should be consumed sparingly. Their high calorie and refined carbohydrate content can lead to blood sugar spikes and are not ideal for those managing weight or diabetes. To mitigate, pair them with a protein-rich dip like hummus or Greek yogurt to slow digestion, and practice strict portion control by measuring a single serving rather than eating from the bag.
Key benefits
- Provides a quick and dense source of energy from carbohydrates and fats
- The unsalted formulation offers a lower sodium option for those monitoring intake
- Offers a satisfying, crunchy texture that can be a sensory pleasure
- A simple, shelf-stable snack requiring no preparation
- Contains small amounts of dietary fiber and protein from the potato
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The invention of the potato chip is often attributed to chef George Crum at Moon's Lake House in Saratoga Springs, New York, in 1853, who allegedly sliced potatoes paper-thin and fried them crisp to spite a customer who kept sending them back for being too thick.
Full nutrition (USDA data · scales with serving)
| Water | 1.9 g |
| Energy | 536 kcal |
| Energy | 2243 kj |
| Protein | 7.0 g |
| Total lipid (fat) | 34.6 g |
| Ash | 3.6 g |
| Carbohydrate, by difference | 52.9 g |
| Fiber, total dietary | 4.8 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 67.0 mg |
| Phosphorus, P | 165 mg |
| Potassium, K | 1275 mg |
| Sodium, Na | 8.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.31 mg |
| Manganese, Mn | 0.44 mg |
| Selenium, Se | 8.1 ug |
| Vitamin C, total ascorbic acid | 31.1 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.8 mg |
| Pantothenic acid | 0.40 mg |
| Vitamin B-6 | 0.66 mg |
| Folate, total | 45.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 45.0 ug |
| Folate, DFE | 45.0 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.4 g |
| SFA 16:0 | 4.0 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 18.0 g |
| MUFA 18:1 | 17.9 g |
| MUFA 20:1 | 0.07 g |
| Fatty acids, total polyunsaturated | 9.2 g |
| PUFA 18:2 | 8.9 g |
| PUFA 18:3 | 0.26 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.25 g |
| Isoleucine | 0.28 g |
| Leucine | 0.42 g |
| Lysine | 0.42 g |
| Methionine | 0.11 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.31 g |
| Tyrosine | 0.26 g |
| Valine | 0.39 g |
| Arginine | 0.32 g |
| Histidine | 0.15 g |
| Alanine | 0.21 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.21 g |
| Proline | 0.25 g |
| Serine | 0.30 g |
FAQ
Are these chips gluten-free?
Plain potato chips made with only potatoes, oil, and no added seasonings are typically gluten-free, but always check the label for cross-contamination warnings if you have celiac disease.
Why are they made with partially hydrogenated oil?
Partially hydrogenated oils were historically used to extend shelf life and improve texture, but they contain trans fats. Many manufacturers have phased them out due to health concerns, so this specific product may be less common today.
Can I use these as a breading for fried foods?
Yes, crushed potato chips make an excellent, crunchy coating for chicken, fish, or even vegetables, adding a rich, savory flavor and texture.
How do I store them to keep them crisp?
Store in a cool, dry place in an airtight container or resealable bag to prevent moisture absorption, which makes them stale and chewy.
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 5.36 kcal/g · 5% calories from protein · 4.8 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: 0.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.