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Lay's Barbecue Flavored Potato Chips
Photo: Open Food Facts contributors (CC BY-SA)

Potato chips

Lay's Barbecue Flavored Potato Chips

18 oz

Poor out of 100 High confidence
  • Dye with an EU warning label
  • Contains synthetic dyes
  • Ultra-processed
  • Contains added sugars
  • Contains seed oils
  • Contains artificial flavors
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Why it scores 26

Lay's Barbecue Flavored Potato Chips scores 26 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Lactose: An added sugar. Strong
  2. Sugar: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

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

Lay's Barbecue Flavored Potato Chips

START100

Ingredients

  • Lactose
    Strong An added sugar. [1][2][3]
  • Sugar
    Strong An added sugar. [1][2][3]
  • Dextrose
    Strong An added sugar. [1][2][3]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
  • 5 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein and industrial sugar or starch hydrolysate. [4]
subtotal−24
TOTAL 26Poor

100 − 74 = 26

Can’t score above 79. Contains lactose, an ingredient of high concern. [1][2][3][5][6][7][8][9][10][11][12][13][14][15]

GTIN 00028400737425 · 2025-11-07

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Added sugars0 g

Ingredients

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

CORN, VEGETABLE OIL (CORN, CANOLA, SOYBEAN, AND/OR SUNFLOWER OIL), AND LESS THAN 2% OF SALT, CORN STARCH, TOMATO POWDER, LACTOSE, WHEY, SKIM MILK, ONION POWDER,, SUGAR, GARLIC POWDER, MONOSODIUM GLUTAMATE, CORN MALTODEXTRIN, POTASSIUM SALT, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), DEXTROSE, MALIC ACID, CORN SYRUP, SOLIDS, BUTTERMILK, NATURAL AND ARTIFICIAL FLAVORS, SODIUM ACETATE, ARTIFICIAL COLOR (RED 40, BLUE 1, YELLOW 5), SPICES, CITRIC ACID, DISODIUM INOSINATE, AND DISODIUM GUANYLATE, CORN, VEGETABLE OIL (CORN, CANOLA, SOYBEAN, AND/OR SUNFLOWER OIL), CORN MALTODEXTRIN, AND LESS THAN 2% OF CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES),, SALT, WHEY, MONOSODIUM GLUTAMATE, BUTTERMILK, ROMANO CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY PROTEIN CONCENTRATE, ONION POWDER, POTASSIUM SALT, CORN FLOUR,, NATURAL & ARTIFICIAL FLAVORS, DEXTROSE, TOMATO POWDER, LACTOSE, SPICES, ARTIFICIAL COLOR (YELLOW 6, YELLOW 5, RED 40), LACTIC ACID, CITRIC ACID, SUGAR, GARLIC POWDER, SKIM MILK,, RED AND GREEN BELL PEPPERS, DISODIUM INOSINATE, AND DISODIUM GUANYLATE, CORN, VEGETABLE OIL (CORN AND/OR CANOLA OIL), AND LESS THAN 2% OF WHEY, SALT, SPICES (INCLUDING CHILI PEPPER), CORN MALTODEXTRIN, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT,, ENZYMES), POTASSIUM SALT, TOMATO POWDER, MONOSODIUM GLUTAMATE, ONION POWDER, NATURAL FLAVORS, ROMANO CHEESE (COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), DEXTROSE, SUGAR BUTTERMILK, SODIUM CASEINATE, ANNATTO EXTRACT (COLOR), BUTTER (CREAM, SALT), CITRIC ACID, SUNFLOWER OIL, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, CARAMEL COLOR, AND YEAST EXTRACT, POTATOES, VEGETABLE OIL (CANOLA, CORN, SOYBEAN, AND/OR SUNFLOWER OIL), SKIM MILK, SALT, WHEY, ONION POWDER, PARSLEY, SOUR CREAM (CULTURED CREAM, SKIM MILK),, DEXTROSE, MALTODEXTRIN (MADE FROM CORN), NATURAL FLAVORS, MEDIUM CHAIN TRIGLYCERIDES, LACTOSE, AND CITRIC ACID, POTATOES, VEGETABLE OIL (CANOLA, CORN, SOYBEAN, AND/OR SUNFLOWER OIL), SUGAR, SALT, DEXTROSE, MALTODEXTRIN (MADE FROM CORN), MOLASSES, TORULA YEAST, NATURAL, FLAVORS, ONION POWDER, SPICES, TOMATO POWDER, PAPRIKA, CORN STARCH, PAPRIKA EXTRACTS, CARAMEL COLOR, YEAST EXTRACT, GARLIC POWDER, AND MUSTARD SEED OIL, ENRICHED CORN MEAL (CORN MEAL, FERROUS SULFATE, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CORN, CANOLA, AND/OR SUNFLOWER OIL), WHEY,, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), SALT, CORN MALTODEXTRIN, NATURAL AND ARTIFICIAL FLAVORS, WHEY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, LACTIC ACID,, CITRIC ACID, AND ARTIFICIAL COLOR (YELLOW 6)

Allergens and diets

Contains: Milk, Soy, Mustard

  • Not vegan

Always check the package: recipes change.

Healthiest potato chips in the US

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  5. Regulation (EC) No 1333/2008 of 16 December 2008 on food additives

    European Union (Official Journal) · Dec 16, 2008 · Law

    “may have an adverse effect on activity and attention in children.”

    eur-lex.europa.eu

  6. Regulation (EC) No 1333/2008 (as it applies in the UK), Annex V: food colours requiring additional labelling

    legislation.gov.uk (The National Archives) · Law

    “may have an adverse effect on activity and attention in children.”

    legislation.gov.uk

  7. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  8. Tracking Food Industry Pledges to Remove Petroleum Based Food Dyes

    U.S. Food and Drug Administration · Regulator

    “FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2—by the end of 2027.”

    fda.gov

  9. California AB 2316 (2024), Pupil nutrition: substances: prohibition

    California Legislative Information · Sep 28, 2024 · Law

    “beginning December 31, 2027, would prohibit a school district, county superintendent of schools, or charter school”

    leginfo.legislature.ca.gov

  10. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  11. 21 CFR 74.705 FD&C Yellow No. 5

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 29, 2016 · Law

    “shall specifically declare the presence of FD&C Yellow No. 5 by listing the color additive as FD&C Yellow No. 5 among the list of ingredients.”

    ecfr.gov

  12. Questions & Answers About 4-MEI

    U.S. Food and Drug Administration · Mar 27, 2020 · Regulator

    “Based on current science, the FDA has no reason to believe that there are any immediate or short-term health risks presented by 4-MEI at the levels expected in food.”

    fda.gov

  13. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  14. Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment

    PLOS ONE · Feb 18, 2015 · Peer-reviewed

    doi.org

  15. Proposition 65 List of Chemicals Known to the State to Cause Cancer or Reproductive Toxicity

    California Office of Environmental Health Hazard Assessment (OEHHA) · Jul 31, 2026 · Law

    “The date refers to the initial appearance of the chemical on the list.”

    oehha.ca.gov

  16. HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes in Nation’s Food Supply (press release)

    U.S. Food and Drug Administration · Apr 22, 2025 · Regulator

    “Initiating the process to revoke authorization for two synthetic food colorings—Citrus Red No. 2 and Orange B—within the coming months.”

    fda.gov

  17. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  18. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  19. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  21. 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