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Pik Nik Shoestring Potatoes Original

$4.89
9oz($0.54/oz)
Gluten Free
Found in Aisle: 08

Nutrition Facts

9 ounce servings per container

Serving Size 1 ounce

Amount Per Serving

Calories

150
% Daily Value*
Total Fat 9GRM12%
Saturated Fat 4GRM18%
Trans Fat 0GRM0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 0mg0%
Sodium 75mg3%
Total Carbohydrate 16GRM6%
Dietary Fiber 1GRM4%
Soluble Fiber 00%
Insoluble Fiber 00%
Protein 1GRM0%
Total Sugars 0GRM0%
Includes Added Sugars 00%
Calcium 00%
Iron 02%
Vitamin D 02%
Potassium 420mg8%

* The % Daily Value (DV) 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.

Product Warning

This product is manufactured on shared equipment also used for dairy and wheat. Products containing soy and sesame products may be processed at the same facility.,Warning: This product can expose you to chemicals including acrylamide, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

Description

Certified gluten free. gfco.org. Non-GMO Project verified. nongmoproject.org. No preservatives. Anytime - Anywhere- Have a Pik-Nik! For over 80 years, Pik-Nik has been making the highest quality, best-tasting potato snacks in the world! Pik-Nik select only the best, fresh Non GMO potatoes. Then we slice them a little thicker and a little longer than ordinary potato sticks. This gives Pik-Nik shoestrings their superior, richer potato flavor. We quickly fry our shoestring potatoes in 100% pure vegetable oil and then immediately pack them in our stay-fresh reclosable canisters. This ensures a crisp, crunchy texture and a superb fresh-fried potato taste. This package is sold by weight, not by volume. Contents may have settled during shipping and handling. www.pik-nik.com. Visit us on Facebook for the latest from Pik-Nik! Made in USA. Product of USA.

Ingredients

Fresh Non-GMO Potatoes, Palm Oil, Sea Salt.

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