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The Good Crisp Company Potato Crisps Cheddar Cheese 160g 8-pack

Gluten Free Product
7% off
$51.50 AUD $55.60


Free shipping
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Description

The Good Crisp Company Cheddar Cheese Potato Crisps 160g (8 pack) deliver a rich, savoury cheddar flavour in a light, stackable crisp format. Made from dried potato flakes and seasoned with aged white cheddar, these crispy chips offer a satisfying crunch and cheesy taste in every bite. Certified gluten free and Non-GMO Project Verified, they are a convenient snack ideal for sharing or enjoying anytime.

Key Features

  • Stackable potato crisps with cheddar cheese flavour
  • Made with dried potato flakes
  • Seasoned with aged white cheddar
  • 8x 160g resealable canisters

Benefits

  • Rich savoury cheddar flavour
  • Crispy, stackable texture for easy snacking
  • Convenient canister packaging helps keep crisps fresh
  • Gluten free option for potato crisp lovers

Ingredients

Dried Potato Flakes, Palm Oil (Antioxidant 307(b)), Tapioca Starch, Aged White Cheddar Seasoning (Whey (Milk), Salt, Skim Milk, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Maltodextrin, Sunflower Oil, Lactic Acid, Natural Flavours, Citric Acid (330)).

Nutritional Information

Servings per package: 6.4
Serving size: 25g

Average Quantity per Serving Average Quantity per 100g
Energy 518 kJ (124 Cal) 2070 kJ (495 Cal)
Protein 1.7 g 6.9 g
Gluten Not Detected Not Detected
Fat, total 6.7 g 27.0 g
- Saturated 2.9 g 11.7 g
Carbohydrate 13.5 g 54.0 g
- Sugars 0.6 g 2.3 g
Dietary Fibre 1.0 g 4.1 g
Sodium 230 mg 920 mg

Allergen Advice

Contains milk.

Storage

Store in a cool, dry environment.

Claims

  • Certified Gluten Free
  • Non-GMO Project Verified

Shipping

Most orders are dispatched from our Sydney warehouse within 3 business days. Shipping cost is calculated at checkout based on your location and order weight.

If you need your order sooner, or are purchasing shorter shelf-life items, we recommend selecting express shipping at checkout.

See our Shipping Policy for more info.

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