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Quest Tortilla Style Protein Chips Nacho Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Chips

Quest Tortilla Style Protein Chips Nacho Cheese

Okay out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains non-nutritive sweeteners
  • Contains seed oils
  • Contains artificial flavors
  • No synthetic dyes
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Why it scores 53

Quest Tortilla Style Protein Chips Nacho Cheese scores 53 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 2.6 g / 100 g: Very high in salt. Strong
  3. 7 kinds of ultra-processing markers: Industrial additive classes found: bulking agent, color (added), emulsifier, flavor enhancer, flavoring, industrial protein and non-nutritive sweetener. Emerging

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

Better popped chips and rice crisps

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

The Receipt

Tortilla Style Protein Chips Nacho Cheese

START100

Ingredients

  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Vegetable oil (unspecified)
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • 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. [6][1]
  • Caseinate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [1]
  • Artificial flavors
    Strong US dietary guidelines advise limiting foods with artificial flavors. [7][8]
  • Soluble corn fiber (resistant dextrin)
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Yeast extract
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Stevia (steviol glycosides)
    Emerging WHO (2023) recommends against using non-sugar sweeteners to control body weight (conditional recommendation); US dietary guidelines advise limiting them. [9][7]
subtotal−13.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: bulking agent, color (added), emulsifier, flavor enhancer, flavoring, industrial protein and non-nutritive sweetener. [1]
subtotal−26

Nutrition per 100 g

  • Saturated fat 3.6 g / 100 g
    Strong High in saturated fat. [10]
  • Salt 2.6 g / 100 g
    Strong Very high in salt. [11]
  • Energy 461 kcal / 100 g
    Info Energy-dense for its weight. [7]
  • Fiber 3.6 g / 100 g
    Strong A good source of fiber. [7]
  • Protein 57.1 g / 100 g
    Info A good source of protein. [7]
subtotal−8
TOTAL 53Okay

100 − 47.5 = 52.5 → 53

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

GTIN 00888849015399 · 2026-08-11

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy461 kcal
Fat18.6 g
Saturated fat3.6 g
Carbohydrates11.4 g
Sugars3.6 g
Added sugars0 g
Fiber3.6 g
Protein57.1 g
Salt2.6 g

Serving: 20 chips (28 g)

Ingredients

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

protein blend, vegetable oil, corn starch, natural flavors, calcium caseinate, corn starch, artificial flavors, soluble corn fiber, psyllium husk, cheddar cheese powder, buttermilk, salt, enzymes, annatto, tomato powder, onion powder, garlic powder, spice, nonfat dry milk, whey powder, chia seed, paprika extract, turmeric oleoresin, lecithin, calcium carbonate, yeast extract, stevia sweetener

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest crisps in the US

More from Quest

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. 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

  7. 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

  8. 21 CFR 172.515 Synthetic flavoring substances and adjuvants

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Oct 9, 2017 · Law

    ecfr.gov

  9. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  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

  13. 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

  14. 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