Item No. 5043467

Photo of Herrs Potato Crisps, Cheddar & Sour Cream Flavored 1.875 oz (53.2 g)

Herrs Potato Crisps, Cheddar & Sour Cream Flavored 1.875 oz (53.2 g)

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• Baked

Availability: Select stores. Call for Availability.

Oven baked goodness. Right fit. 0 g trans fat. 1 g saturated fat. 5 g fat per serving. A delicious new addition to the Herr's Family. I know you're expecting something special from a company like Herr's with its rich snack-making tradition - and here it is - Herr's Baked Potato Crisps. We set out to deliver a baked crisp with a light clean crunch, and all the oven-fresh flavor we could bake into it. We started with a commitment to quality that our customers have trusted for more than 60 years, and ended up with a deliciously satisfying snack that contains 0 g trans fat and 0 g cholesterol. Once you open this bag, you will taste the time and care we took to create our Herr's Baked Potato Crisps. In fact, you have my guarantee. - Ed Herr, President.
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Height 9.7
Width 6.3
Depth 1.75
Name Herrs Potato Crisps, Cheddar & Sour Cream Flavored 1.875 oz (53.2 g)
Available In Store Only
Extended Size 1.875 oz (53.2 g)
Form Cream
Dehydrated Potato Flakes, Modified Food Starch, Sugar, Cheddar and Blue Cheese Blend {Cheddar and Blue Cheese (Cultured Milk, Salt, Cheese Cultures, Enzymes)}, Whey, Soy Lecithin, Salt, High Oleic Sunflower Oil and/or Corn Oil, Reduced Lactose Whey, Maltodextrin, Nonfat Dry Milk, Leavening (Monocalcium Phosphate and Sodium Bicarbonate), Disodium Phosphate, Citric Acid, Yellow 5 and Yellow 6, Sweet Whey Powder, Artificial Flavor, Garlic Powder, Disodium Inosinate, Disodium Guanylate and Lactic Acid.
Calories: 0
Calories from Fat: 0
Total Fat: 5g (8%)
Saturated Fat: 1g (6%)
Sodium: 630mg (26%)
Total Carbohydrate: 42g (14%)
Dietary Fiber: 4g (16%)
Sugars: 4g
Protein: 4g
Vitamin C: 0 (6%)
Calcium: 0 (6%)
Iron: 0 (2%)
Kosher: 0
Magnesium: 0 (6%)
Niacin: 0 (10%)
Phosphorus: 0 (6%)
Vitamin B6: 0 (10%)
Trans Fat: 0g
ServingSize-InGrams: 53.2g
Milk: 0
Soy: 0

Contains milk and soy ingredients.