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UTZ Quality, HOT THIN & CRISPY POTATO CHIPS, HOT
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 35 MG | 3% | |
| Iron, Fe | 1.4 MG | 8% | |
| Potassium, K | 1,201 MG | 26% | |
| Sodium, Na | 1,237 MG | 54% |
Nutrition Highlights
- Good source of dietary fiber (3.5g per 100g).
- Good source of Potassium, K (26% DV).
- Rich source of Sodium, Na (54% of Daily Value per 100g).
About HOT THIN & CRISPY POTATO CHIPS, HOT
Golden Flake hot thin and crispy potato chips are seasoned with a spicy blend of paprika, onion powder, garlic, spices, and MSG for a pronounced heat level. A 28.3g serving provides 530 calories per 100g, 7.1g protein, 56.5g carbs, 31.8g fat, and 3.5g fiber per 100g. In a standard one-ounce serving that is about 150 calories. The thin-cut style means they fry crispier than thicker chips and carry seasoning well. A regional Southern brand popular for bold flavors.
Ingredients
POTATOES, VEGETABLE OIL (MAY CONTAIN ONE OR MORE OF THE FOLLOWING: COTTONSEED OIL, PALM OIL, CORN OIL, CANOLA OIL, AND/OR SOYBEAN OIL), SALT, SUGAR, MALTODEXTRIN, ONION POWDER, SPICES, PAPRIKA, MONOSODIUM GLUTAMATE, TORULA YEAST, SOYBEAN OIL, ARTIFICIAL COLOR (FD&C YELLOW #6 LAKE, FD&C RED #40 LAKE), NATURAL FLAVOR, GARLIC POWDER, EXTRACTIVES OF ANNATTO.
Dietary Information
Notable micronutrients in HOT THIN & CRISPY POTATO CHIPS, HOT include Sodium, Na (54% DV) , and Potassium, K (26% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 530 calories per 100 grams, HOT THIN & CRISPY POTATO CHIPS, HOT gets 5% of its calories from protein, 43% from carbohydrates, and 54% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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