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Herr's Cheddar & Sour Cream Baked Crisps - 7 Oz
Artificially flavored. Gluten free. 72% less fat than our regular potato chips (72% less fat than our regular potato chips. Fat content of regular potato chips is 9 g per 1 oz serving; fat content of this snack is 2.5 g per 1 oz serving). Oven-baked perfection. We started out with the goal of creating a wholesome potato crisp with all the oven-fresh goodness we could bake into it. We ended up with a satisfying snack that contains less fat than our regular chips. But as good as our baked crisps are, they taste even better. Like all our Herr's snacks, Herr's Baked Crisps are made from the choicest ingredients available and delivered fresh for your snacking pleasure. I know you'll enjoy eating them as much as we enjoy making them. - Ed Herr, Chairman & CEO. Herr's: Forever good. This package is sold by weight. When product is packaged, bag is full. Some settling will occur during shipment. Freshness guaranteed until printed date. 1-800-523-5030. Call weekdays 9 am to 5 pm EST with questions or comments. www.herrs.com. Find us on: facebook.com/herrs. Send Herr's Anywhere: www.herrs.com. 1-800-523-5030 call weekdays 9 am to 5 pm EST with questions or comments.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories110 | ||
% Daily Value* | ||
Total Fat of 2.5g daily value 3 percentincludes Saturated Fat of 0.5g daily value3percent, includes Trans Fat of 0g | ||
Cholesterol 0mg daily value0percent, | ||
Sodium 260mg daily value11percent, | ||
Total Carbohydrate of 21g daily value 8 percentincludes Dietary Fiber of 1g daily value4percent, includes Total Sugars of 2g includes 1g of Added Sugars and daily value of 2percent | ||
Protein 2g | ||
Vitamin D 0mcg Daily Value 0% | ||
Calcium 50mg Daily Value 4% | ||
Iron 0.4mg Daily Value 2% | ||
Potassium 310mg Daily Value 6% | ||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains milk.
Herr Foods, Inc.
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