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Calbee® Harvest Snaps® Tomato Basil Red Lentil Bean Crisps

4.88(17)View All Reviews
3 ozUPC: 0007114600301
Purchase Options
Located in PRODUCE
$2.69

Product Information

    Harvest Snaps® veggie crisps are the real deal – made from wholesome green peas, red lentils or black beans as the first ingredient, then baked into pure snack perfection. With nine deliciously crunchy and flavorful varieties, Harvest Snaps® better-for-you veggie crisps empower you to enjoy snacking again without feeling guilty. Certified Gluten-Free, vegetarian-friendly and naturally a source of plant protein and fiber.

    • Gluten Free
    • Plant-Based
    • Plant Protein
    • Baked
    • Made in the USA
    Gluten Free
    Non GMO
    Nutrition Facts
    3.0 servings per container
    Serving size1 oz (28g/about 24 pieces)
    Amount per serving
    Calories130
    % Daily value*
    Total Fat5g6%
    Saturated Fat0g0%
    Trans Fat0g0%
    Cholesterol0mg0%
    Sodium95mg4%
    Total Carbohydrate16g6%
    Dietary Fiber3g11%
    Sugar1g0%
    Added Sugar0g0%
    Protein5g0%
    Calcium40mg4%
    Iron1.1mg6%
    Potassium180mg4%
    Vitamin D0mcg0%
    *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients
    Red Lentils, Canola Oil, Rice, Tomato Basil Seasoning (Maltodextrin, Salt, Sugar, Natural Flavors, Onion Powder, Garlic Powder, Tapioca Dextrin, Citric Acid, Spices (Including Basil], Extra Virgin Olive Oil, Yeast Extract White Distilled Vinegar, Extractive of Tomato), Paprika Color, Calcium Carbonate, Rosemary Extract (for Freshness).

    Allergen Info
    May contain Milk and its derivates. Free from Cereals and Their Derivatives.

    Disclaimer
    Actual product packaging and materials may contain additional and/or different ingredient, nutritional, or proper usage information than the information displayed on our website. ...

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  • Reviews

    Average Customer Rating
    4.88
    (17)
    5
    (15)
    4
    (2)
    3
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    2
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    1
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