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Jacket potato crisps are a packaged potato snack, described here using data from mixed plain and flavoured products. They mainly provide carbohydrate and fat. Per 100g, they contain 51g of carbohydrate and 32g of fat, including 13g of saturated fat. The salt content is 1.3g per 100g.

Carbohydrate and fat provide energy for the body. The fat, saturated fat and salt content are relevant for people monitoring their energy or salt intake. Eating too much saturated fat can raise blood cholesterol, while too much salt can contribute to raised blood pressure. Values may vary between brands and flavours. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

510 kcal

Energy

2128 kJ

Fat

32g

of which saturates

13g

Carbohydrate

51g

of which sugars

0.7g

Protein

6.4g

Salt

1.3g

Alcohol

0g

Water

1.3g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin E

5.5mg

Vitamin C

19mg

Thiamin (B1)

0.21mg

Riboflavin (B2)

0.12mg

Niacin (B3)

5.1mg

Vitamin B6

0.49mg

Vitamin B12

0µg

Folate

70µg

Calcium

46mg

Iron

2mg

Magnesium

49mg

Phosphorus

140mg

Potassium

1290mg

Sodium

520mg

Zinc

0.9mg

Copper

0.19mg

Other types of potato crisps

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Potato crisps, fried in sunflower oil

493 kcal

6.2g

29g

4.4g

Potato crisps, low fat

458 kcal

6.6g

22g

–

Potato crisps, crinkle cut

547 kcal

5.6g

36g

–

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 (20 samples, 7 brands; mixed plain and flavoured). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Survey of the Nutritional Composition of savoury snacks and nuts, 1993.

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