New in the Market: Popchips

by Jo-Ann Heslin, MA, RD, CDN on November 10, 2010 · 0 comments

We love to try new foods. Some are great and become staples in our kitchen. Others don’t measure up. See what you think.

For the true chip lover, baked chips just don’t cut it. They lack that crispy, greasy mouthfeel of the real thing. Popchips are a good compromise between baked and fried. Popchips are literally “popped” with heat and pressure to produce a chip with less fat but more crunch.

There’s an average of about 20 Popchips to an ounce, which means a few more mouthfuls–traditional chips equal about 15 chips to an ounce. All varieties – original, barbeque, salt & pepper, sour cream & onion, cheddar and sea salt & vinegar – have 210 calories, 4 grams of fat and no saturated fat or cholesterol. Sodium values range from 210 to 240 milligrams per ounce.

We tried this product on a group of willing volunteers and all were pleased with the taste and crunch.

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