Snacks, tortilla chips, nacho-flavor, reduced fat
Whole food · Snacks
These are light, crisp corn tortilla chips engineered for a bold nacho-cheese flavor punch with significantly less fat than traditional versions. Each chip delivers a satisfying crunch and a savory, slightly tangy dusting of seasoning. Despite the reduced fat, they remain a calorie-dense snack, with over 70g of carbohydrates per 100g.
Calorie split: 8% protein · 63% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love them for the immediate, craveable hit of cheesy, salty flavor and the audible crunch that makes snacking satisfying. They are a versatile, no-prep snack perfect for sharing at gatherings or pairing with dips.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sodium content can contribute to blood sugar spikes and increased thirst. Those monitoring sodium intake or managing diabetes should practice strict portion control. To counteract, pair a small serving with a protein-rich dip like black bean dip or guacamole, and drink water alongside.
Key benefits
- Provides a quick source of energy from carbohydrates
- Offers a small amount of plant-based protein
- Contains dietary fiber for digestive health
- Reduced fat content compared to regular nacho chips
- Satisfies savory snack cravings with intense flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The nacho flavor seasoning is a complex blend that often includes cheese cultures, tomato powder, and spices, but the distinctive orange color frequently comes from annatto, a natural dye derived from the seeds of the achiote tree.
Full nutrition (USDA data · scales with serving)
| Water | 1.3 g |
| Energy | 445 kcal |
| Energy | 1862 kj |
| Protein | 8.7 g |
| Total lipid (fat) | 15.2 g |
| Ash | 3.2 g |
| Carbohydrate, by difference | 71.6 g |
| Fiber, total dietary | 4.8 g |
| Calcium, Ca | 159 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 97.0 mg |
| Phosphorus, P | 318 mg |
| Potassium, K | 272 mg |
| Sodium, Na | 1003 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.44 mg |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.27 mg |
| Niacin | 0.41 mg |
| Vitamin B-6 | 0.23 mg |
| Folate, total | 26.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 26.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 24.0 ug |
| Retinol | 6.0 ug |
| Vitamin A, IU | 380 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.01 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.88 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 16:1 | 0.06 g |
| MUFA 18:1 | 8.9 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.09 g |
| Cholesterol | 3.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.31 g |
| Isoleucine | 0.33 g |
| Leucine | 0.99 g |
| Lysine | 0.32 g |
| Methionine | 0.18 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.35 g |
| Valine | 0.45 g |
| Arginine | 0.43 g |
| Histidine | 0.26 g |
| Alanine | 0.57 g |
| Aspartic acid | 0.60 g |
| Glutamic acid | 1.7 g |
| Glycine | 0.32 g |
| Proline | 0.76 g |
| Serine | 0.41 g |
FAQ
How do reduced-fat nacho chips differ from regular ones?
They are typically made with less oil, resulting in a lower fat and calorie count per gram. To compensate for flavor, they often have a heavier application of seasoning powders.
Are these a good source of fiber?
They contain some fiber (4.8g per 100g) from the corn, but are not considered a high-fiber food. Pairing them with fiber-rich salsa or bean dip boosts the total fiber intake.
What is the best way to store them to maintain crispness?
Keep them in a sealed, airtight container or clip the bag tightly shut at room temperature. Exposure to air will cause them to become stale and lose their signature crunch.
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 4.45 kcal/g · 8% 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: 3.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.