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Potato crisps, fried in sunflower oil

Potato crisps are thin slices of potato fried until crisp. The figures here describe assorted flavours fried in high oleic sunflower oil. They mainly provide carbohydrate and fat, with some fibre and protein. Per 100g, they contain 56g of carbohydrate, 29g of fat, 2.5g of saturated fat and 1.5g of salt.

Carbohydrate and fat provide energy for the body. Most of the fat in these crisps is unsaturated, although the total fat content remains relevant when considering energy intake. The salt content is also worth noting for people monitoring their salt intake. Flavourings and recipes can affect the nutritional content of individual products. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

493 kcal

Energy

2064 kJ

Fat

29g

of which saturates

2.5g

Carbohydrate

56g

of which sugars

0.9g

Fibre

4.4g

Protein

6.2g

Salt

1.5g

Alcohol

0g

Water

4.3g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

5µg

Vitamin D

0µg

Vitamin E

9.1mg

Vitamin C

17mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.16mg

Niacin (B3)

3.9mg

Vitamin B6

0.31mg

Vitamin B12

0µg

Folate

62µg

Calcium

48mg

Iron

1.5mg

Magnesium

63mg

Phosphorus

135mg

Potassium

1328mg

Sodium

604mg

Zinc

0.9mg

Copper

0.2mg

Selenium

1µg

Iodine

2µg

Other types of potato crisps

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Potato crisps, low fat

458 kcal

6.6g

22g

–

Potato crisps, crinkle cut

547 kcal

5.6g

36g

–

Potato crisps, jacket

510 kcal

6.4g

32g

–

Potato crisps, square

433 kcal

6.4g

21g

–

Potato crisps, thick-cut

499 kcal

7.2g

28g

–

Potato crisps, thick, crinkle-cut

507 kcal

6.1g

30g

–

About these figures

Values are per 100g of the food as described (11 samples, 8 products, assorted flavours, fried in high oleic sunflower oil, including Walkers and own brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published