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Square potato crisps are a potato-based snack. The figures given here cover a mixture of plain and flavoured products. They mainly provide carbohydrate and fat. Per 100g, they contain 58g of carbohydrate and 21g of fat, including 8.7g of saturated fat. The salt content is 3.7g.

Carbohydrate and fat both supply energy, while saturated fat and salt are relevant for people monitoring their intake. Eating too much salt can raise blood pressure, and replacing saturated fat with unsaturated fat can help lower blood cholesterol. These figures describe the sampled products; individual products may differ. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

433 kcal

Energy

1816 kJ

Fat

21g

of which saturates

8.7g

Carbohydrate

58g

of which sugars

1.9g

Protein

6.4g

Salt

3.7g

Alcohol

0g

Water

4.5g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin C

4mg

Vitamin B12

0µg

Calcium

92mg

Iron

0.3mg

Magnesium

49mg

Phosphorus

160mg

Potassium

1310mg

Sodium

1470mg

Zinc

0.7mg

Copper

0.24mg

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, jacket

510 kcal

6.4g

32g

–

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, 2 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These figures come from an older part of the dataset that is no longer updated.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