Popchips Sour Cream & Onion Potato Chips
- Details
- Nutrition Info
Nutrition Facts
5 ounce servings per container
Serving Size 1 ounce
Amount Per Serving Calories | 120 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 4GRM | 5% | |
| Saturated Fat 0GRM | 0% | |
| Trans Fat 0GRM | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 0mg | 0% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 21GRM | 8% | |
| Dietary Fiber 1GRM | 4% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Protein 1GRM | 0% | |
| Total Sugars 1GRM | 0% | |
| Includes Added Sugars 0 | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 2% | |
| Vitamin D 0mcg | 0% | |
| Potassium 150mg | 4% | |
Description
Certified vegan. Vegan.org. Certified gluten free. gfco.org. 50% less fat than fried chips*. *50+% less fat per 28 g serving sour cream & onion popchips 4.5 g. Regular fried potato chips 10 g. Non-GMO Project verified. nongmoproject.org. Never fried. Always real. Full of flavor. Freedom to eat them all. The dip’s already in the chip. Some things just go together: slip and slide, cut and paste, cookies and milk, and the most obvious - sour cream and onion. On their own, sour cream is tangy and onion is savory and slightly sweet. But together, they're a dynamic duo - deliciousness together as one. Popped to perfection. Many chip-years ago. we turned the potato chip world upside down. We chose heat and pressure instead of grease and the deep fryer to create The Original Pop. The rest is delicious history. So grab a hag and enjoy, without snackrifice. Guaranteed fresh and flavorful through the best before date any questions visit popchips.com. popchips.com. Any questions visit popchips.com. Made in Canada.
Ingredients
Potato, Rice Flour, Vegetable Oil (Sunflower, Safflower, and/or Expeller Pressed Canola), Potato Starch, Tapioca Maltodextrin, Onion Powder, Garlic Powder, Sea Salt, Sugar, Natural Flavors, Lactic Acid*, Citric Acid*, Yeast Extract, Parsley. *Lactic Acid and Citric Acid Are Added for Flavor.
