Crisps

Preparation, uses, and tips

Serve corn crisps with low-fat bean dip; top salads with carrot crisps for a healthier crunch than croutons.

Buying and storing tips

Buy crisps in smaller bags for maximum freshness. Store them, unopened, in a cool, dark cupboard for up to six months. Store opened crisps in a sealed plastic bag for up to one week. Choose lower-fat, lower-sodium varieties, and avoid those that contain saturated fat or hydrogenated oils.

Varieties

Crisps are most commonly made from potatoes or corn, but may also be made from other fruits and vegetables, such as sweet potatoes, blue potatoes, carrots, and apples, as well as more unusual vegetables, such as taro root. They come in a variety of shapes and sizes. Low-fat and fat-free versions, low-sodium varieties, and crisps cooked in olive oil and unhydrogenated oil are also available.

Nutrition Highlights

Potato crisps (plain), 1 oz. (about 28g)
Calories: 158
Protein: 1.7g
Carbohydrate: 14.5g
Total Fat: 11g
Fiber: 1.02g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.