A true classic, Profile's Sour Cream and Onion Chips are bursting with flavors of velvety sour cream and freshly chopped onion. Combined with a tasty plant-based protein blend, you'll be hooked at first taste.

Lay's Sour Cream & Onion Chips are the best. The chips are thin & crispy & not greasy. They have just the right amount of sour cream & onion flavor too.

Potatoes, Vegetable Oil (contains one or more of the following: corn, sunflower or cottonseed oil), Salt, Nonfat Dry Milk, Whey, Dextrose, Sour Cream (cream cultures and lactic acid), Onion Powder, Monosodium Glutamate, Maltodextrin, Parsley, Citric Acid, Soybean Oil, Sodium Caseinate, Guar Gum, Modified Corn Starch, ...

Old Dutch pioneered the sour cream and onion chip flavour in Canada. We developed this delicious flavour in 1970 and to this day still use the same recipe because we don't believe you should change a good thing.

A Definition Sour cream is cultured or acidified light cream. Cultured sour cream, which is the more common type, is soured and thickened by adding lactic acid bacteria to pasteurized cream with at least 18 percent milkfat.

A potato chip (North American English and Australian English; often just chip) or crisp (British and Irish English) is a thin slice of potato that has been deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer.

At Lay's we get it – and you may be closer to a farm than you think. So go ahead and discover what makes Lay's oh so delicious. Every bag of Lay's Potato Chips in the US is made from our very own chip-perfecting potatoes grown on over 100 farms across the US and a handful in Canada.

No, Lays is not healthy.

The were once just two flavors. The original flavor was dominant until 1958, when the Barbecue flavor was introduced. The two flavors were the only available until the late 1970s, when Sour Cream & Onion chips were introduced.

Potatoes, Vegetable Oil (Canola, Corn, Soybean, and/or Sunflower Oil), and Salt.

For a while, you could only find two flavors. The original flavor was dominant until 1958, when the Barbecue flavor was introduced. The two flavors were the only available until the late 1970s, when Sour Cream & Onion chips were introduced.

Potatoes, Vegetable Oil (Sunflower, Corn and/or Canola Oil), Sour Cream & Onion Seasoning (Skim Milk, Salt, Maltodextrin[Made from Corn], Onion Powder, Whey, Sour Cream[Cultured Cream, Skim Milk], Canola Oil, Parsley, Natural Flavor, Lactose, Sunflower Oil, Citric Acid, Whey Protein Concentrate and Buttermilk).

Sour cream, also known as cultured cream, is produced by the fermentation of high-pasteurized cream that contains 18–20% fat content. It is then homogenized at a low temperature, to promote formation of homogenization clusters. The starter cultures typically used for making sour cream are aromatic starters (i.e., Lc.

sour adjective (TASTE) having a sharp, sometimes unpleasant, taste or smell, like a lemon, and not sweet: These plums are a little sour.

Potato chips (crisps) are very thin slices of potatoes (1–1.5mm) which have been deep-fried at around 180°C until they were dry and brittle, with a finished moisture concentration of 1.3–1.5% to ensure stability of crispness in the product.

LAY'S Classic Potato Chips