Sour Cream & Onion Potato Crisps

How it scored 38 / 100

Nutrition snapshot

Ingredients 32 listed

• 1 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Yellow Corn Flour
  Finely ground flour from dried yellow corn (Zea mays) kernels.
  Safe
• 4 Rice Flour
  Flour milled from rice grains.
  Safe
• 5 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 6 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 7 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 10 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 11 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 12 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 13 Coconut Oil
  Edible oil extracted from coconut (Cocos nucifera) flesh; ~90% saturated fat (mostly medium-chain triglycerides, primarily lauric acid).
  Low
• 14 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 15 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 16 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 17 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 18 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 19 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 20 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 21 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 22 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 23 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 24 Malic Acid
  Malic acid (E296) is a dicarboxylic acid found naturally in fruits, especially apples.
  Low
• 25 Invert Sugar
  A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
  Moderate
• 26 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 27 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 28 Corn
  Edible cereal grain from Zea mays.
  Safe
• 29 Cottonseed
  Seed of Gossypium spp. cotton plants; processed into oil, meal, and refined protein.
  Low
• 30 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 31 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 32 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low