Calories in Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips

Calories in Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips

One serve of Smith's Sticky BBQ Ribs Thinly Cut Potato Chips contains 146 calories, which is the same as 609 kilojoules. There are 6.5 servings in a pack. See the Nutrition Facts panel below: to see energy and nutrient values for other amounts


Nutrition Facts

Amount Per Selected Weight

  • Calories 537
  • Total Fat (g) 33
  • Saturated Fat (g) 2
  • Kilojoules 2250
  • Sodium (mg) 430
  • Alcohol (g) 0
  • Cholesterol (mg) 0
  • Total Carbohydrate (g) 52
  • Dietary Fibre (g) 0
  • Sugars (g) 4
  • Protein (g) 7






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About This Food

This Nutrition Information is for Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips. Were you looking for Smith’s Sweet Chilli & Sour Cream Thinly Cut Potato Chips, Smith’s Teriyaki Chicken Chips, or Smith’s Teriyaki Chicken Flavour Potato Chips instead? You can easily search for different foods with calcount’s search box.

Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips is a common food consumed in Australia. It is usually available from Coles Supermarkets nationwide.

Energy in Sticky BBQ Ribs Thinly Cut Potato Chips

There are 538 calories (2250kJ) per 100 grams of Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips.

Carbs and Fat in Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips

Each serve of Sticky BBQ Ribs Thinly Cut Potato Chips has 14.1 grams of carbohydrates and 8.9 grams of fat, including 0.6g saturated fat.

Protein and Sodium in Sticky BBQ Ribs Thinly Cut Potato Chips

One serve of Smith’s Sticky BBQ Ribs Thinly Cut Potato Chips contains 1.8g protein and 116mg sodium. See below for ingredients and other details:

Potatoes, Canola Oil, Sunflower Oil, Sugar, Salt, Maltodextrin, Food Acid (Sodium Diacetate), Hydrolysed Vegetable Protein, Onion Powder, Yeast Extract, Tomato Powder, Cocoa Powder, Garlic Powder, Natural Flavours, Spice (Black Pepper) Natural Colour (Paprika Extract), Antioxidants (Tocopherols, Ascorbic Acid, Rosemary Extract, Citric Acid).



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