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Lay's Kettle Cooked Jalapeño Flavored
Photo: Open Food Facts contributors (CC BY-SA)

Salty snacks

Lay's Kettle Cooked Jalapeño Flavored

13.5 oz

Okay out of 100 Medium confidence
  • Contains added sugars
  • Contains seed oils
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Why it scores 42

Lay's Kettle Cooked Jalapeño Flavored scores 42 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Dextrose: An added sugar. Strong
  2. Ultra-processed (NOVA 4, estimated): No NOVA group on file; estimated from 3 kinds of ultra-processing markers. Strong
  3. 3 kinds of ultra-processing markers: Industrial additive classes found: flavor enhancer, flavoring and industrial sugar or starch hydrolysate. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better potato chips

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Kettle Cooked Jalapeño Flavored

START100

Ingredients

  • Dextrose
    Strong An added sugar. [1][2][3]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Canola oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [9][8]
subtotal−30

Processing

  • Ultra-processed (NOVA 4, estimated)
    Strong No NOVA group on file; estimated from 3 kinds of ultra-processing markers. [8]
  • 3 kinds of ultra-processing markers
    Emerging Industrial additive classes found: flavor enhancer, flavoring and industrial sugar or starch hydrolysate. [8]
subtotal−21

Nutrition per 100 g

  • Saturated fat 3.6 g / 100 g
    Strong High in saturated fat. [10]
  • Salt 1.1 g / 100 g
    Strong High in salt. [11]
  • Energy 536 kcal / 100 g
    Info Energy-dense for its weight. [2]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [2]
subtotal−7
TOTAL 42Okay

100 − 58 = 42

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat (above the front-of-pack "high" level). [12]

GTIN 00028400720267 · 2025-01-05

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy536 kcal
Fat28.6 g
Saturated fat3.6 g
Trans fat0 g
Carbohydrates60.7 g
Sugars3.6 g
Fiber3.6 g
Protein7.1 g
Salt1.1 g

Serving: 15 chips (28 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

POTATOES, VEGETABLE OIL (SUNFLOWER, CORN, AND/OR CANOLA OIL), MALTODEXTRIN (MADE FROM CORN), SALT, DEXTROSE, ONION POWDER, TORULA YEAST, SPICES, WHEY, PAPRIKA, NATURAL FLAVORS, GARLIC POWDER, JALAPEO PEPPER POWDER, YEAST EXTRACT

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

More from Lay's

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  5. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  6. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  7. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  10. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  11. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk