Potato chips
Good Health Avocado Oil Kettle Chips - Lime Ranch imp
5 oz
Score
- Ultra-processed
- High in saturated fat
- Contains added sugars
- Seed-oil free
Why it scores 29
Good Health Avocado Oil Kettle Chips - Lime Ranch imp scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Dextrose: An added sugar. Strong
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points 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
-
Avocado Oil Kettle Chips - Sea Salt imp Good Health · 5 oz/141.7 g Not ultra-processed · No added sugars Score 79 out of 100 , 50 points higher -
Avocado Oil Classic Sea Salt Kettle Style Potato Chips Boulder Canyon · 5.25 oz/148.8 g Not ultra-processed · No added sugars Score 79 out of 100 , 50 points higher -
Avocado Oil Kettle Cooked Canyon Cut Potato Chips - Sea Salt Boulder Canyon Authentic Foods Not ultra-processed · Less saturated fat Score 79 out of 100 , 50 points higher -
Avocado oil canyon cut kettle cooked potato chips Boulder Canyon · 10 oz Not ultra-processed · Less saturated fat Score 79 out of 100 , 50 points higher -
Kettle Style Potato Chips Olive Oil Rosemary Good Health · 5 oz/141.7 g Not ultra-processed · Less saturated fat Score 79 out of 100 , 50 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Avocado Oil Kettle Chips - Lime Ranch imp
Ingredients
- Dextrose minus 20 points
- Sugar minus 20 points
- Maltodextrin minus 2.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
Nutrition per 100 g
- Saturated fat 5.4 g / 100 g minus 5 points
- Salt 1.4 g / 100 g minus 5 points
- Energy 536 kcal / 100 g minus 3 points
- Fiber 3.6 g / 100 g plus 2 points
100 − 71.5 = 28.5 → 29
Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [7]
Nutrition per 100 g
| Energy | 536 kcal |
|---|---|
| Fat | 32.1 g |
| Saturated fat | 5.4 g |
| Trans fat | 0 g |
| Carbohydrates | 60.7 g |
| Sugars | 3.6 g |
| Added sugars | 1.1 g |
| Fiber | 3.6 g |
| Protein | 7.1 g |
| Salt | 1.4 g |
Serving: 1 ONZ (28 g)
Ingredients
- POTATOES
- AVOCADO OIL
- WHEY
- SALT
- DEXTROSE (high concern)
- LIME JUICE POWDER (MALTODEXTRIN, LIME JUICE)
- SUGAR (high concern)
- VINEGAR POWDER (MALTODEXTRIN, WHITE DISTILLED VINEGAR)
- CITRIC ACID
- BUTTERMILK POWDER
- SPICES
- MALIC ACID
Label text, as published
POTATOES, AVOCADO OIL, WHEY, SALT, DEXTROSE, LIME JUICE POWDER (MALTODEXTRIN, LIME JUICE), SUGAR, VINEGAR POWDER (MALTODEXTRIN, WHITE DISTILLED VINEGAR), CITRIC ACID, BUTTERMILK POWDER, SPICES, MALIC ACID.
Allergens and diets
Contains: Milk
- Not vegan
- Vegetarian
- Palm-oil-free
Always check the package: recipes change.
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“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