Dill pickle chips
Dill pickle chips by Lays has 0 tracked ingredients. Its Nutri-Score is E.
- NOVA processing classification: group 4
Plant-based foods and beverages / Plant-based foods / Snacks / Cereals and potatoes / Salty snacks / Appetizers / Chips and fries / Crisps / Potato crisps
Product Insight: Dill pickle chips
Dill pickle chips by Lays is tracked in PlainIngredients with 0 identified ingredients and carries an overall safety rating that is not yet computed because ingredient-level scores are still being added. On the NOVA processing scale, this product falls into Group 4 (Ultra-processed foods), and Its Nutri-Score grade is E. Within the identified ingredient list, no ingredient on this product currently carries a Caution or High-Risk flag in our database, while 0 ingredients sit at the Low-Risk or Safe end of the scale.
Sourced from Open Food Facts, FDA, and EU regulatory records. Verify with the FDA →
No tracked ingredients found for this product.
The ingredients in this product may not yet be in our database.
Processing Level
Ultra-processed products are formulations made mostly or entirely from substances derived from foods and additives. They typically contain ingredients not commonly used in home cooking.
Full Ingredients List
0% calo ron 0.5rg potass n 330mg vitamin c 2% s% 6% not aignificant source of aded sugars. the % daily value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories e& is used for general nutrition advice. ingred ents: potatoes, vegetable oil (sunflower, corn and/or canola oil), dill pickle seasoning (maltodextrin [made from corn], natural flavors, salt, vinegar, garlic powder, yeast extract, and spice extracts [including dill). frito-4y, inc. plano, tx 75024-4099 2019 frio-lay north america, inc. sh oo smartlabel tm scan here for more food information - 352-4477 food information
Product Details
- Brand
- Lays
- Barcode
- 0028400312837
- Nutri-Score
- Grade E
- NOVA Group
- 4 — Ultra-processed foods
- Available In
- United States
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