McCain Gluten Free Home Chips
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 192 kcal | 10% |
| Fat | 5.1 g | 7% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 32.0 g | 12% |
| of which sugars | 0.50 g | 1% |
| Fibre | 1.6 g | — |
| Protein | 2.5 g | 5% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
potatoes (91%), batter (modified potato starch, rice flour, dextrin, pea fibre, stabiliser (xanthan gum), pea protein), sunflower oil (4%), salt. prepared with sunflower oil how to cook... here's how to cook 500g of gluten free home chips. if cooking a different amount, adjust the cooking time accordin to get the best results cook from frozen, our instructions are quidelines only. for the most delicious results, do not overcook! రం in the oven. preheat the oven to 230°c/220°c fan/gas mark 8. spread a single layer of chips onto a baking tray and pop it into the top of the oven. bake for 20 - until they're lovely, crisp and light golden. 22 minutes. turning them every now and again storage keep frozen at - 18°c or below if thawed do not refreeze m°cain eigan
- E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
- E230BiphenylPreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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