Sea Salt & Vinegar Potato Crisps

How it scored 50 / 100

Nutrition snapshot

Ingredients 14 listed

• 1 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 2 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 3 Tapioca
  Starch extracted from cassava root (Manihot esculenta), sold as flour, pearls, or flakes.
  Safe
• 4 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 5 Vinegar Flavor
  Flavoring designed to mimic the taste of vinegar; may be natural or artificial.
  Low
• 6 Vitamin E
  Fat-soluble vitamin (alpha-tocopherol and related tocopherols/tocotrienols); essential nutrient and antioxidant.
  Low
• 7 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 8 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 9 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 10 Lactic Acid Safe
• 11 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 12 L(+)-Tartaric Acid
  L(+)-Tartaric Acid — a naturally occurring dicarboxylic acid found abundantly in grapes; used as a food additive.
  Low
• 13 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
• 14 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