/ / Sea Salt & Vinegar

Sea Salt & Vinegar

These kettle-cooked chips have a short ingredient list and are cooked in 100% avocado oil. The package options vary in size, so check the selected pack before buying.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$23.99 1oz · lowest price at MARK'S SNACKS
Price and stock checked Oct 31, 2026
Key nutrition facts
140caloriesPer serving · 1oz (28g/about 13 chips)
Protein
2g
Fiber
1g▼
Added sugar
0g
Sodium
170mg▼
Saturated fat
1g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Potatoes, Avocado Oil, White Distilled Vinegar, Sea Salt
76 / 100
Good Scored automatically
Weighted as snacks, sweets, dessertsHigh confidence · Scored on 11 of 11 inputs, 1 claim verified
Nutrition · counts 30%64
Ingredients · counts 30%100
Processing · counts 25%65
Sourcing · counts 5%70
Transparency · counts 10%70
Why it scores 76
Nutrition 64 · Compared with other snacks and sweets: more sodium (170 mg), less fiber (1 g); no added sugar per 1oz
Ingredients 100 · 4 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 65 · Kettle-cooked chips with potatoes, avocado oil, vinegar and salt
Sourcing 70 · Cooked in the USA and 100% avocado oil; ingredient growing origins aren't stated
Transparency 70 · Complete ingredient list and specific cooking and USA-made claims
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 30, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Potatoes Avocado Oil White Distilled Vinegar Sea Salt
4 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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