| Nutrition Facts |
Serving Size 3 oz (85g)
Servings Per Container about 27 |
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| Amount Per Serving |
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| Calories 90 Calories from fat 20 |
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| % Daily Value * |
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| Total Fat 2.5g | 4% |
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 | Saturated Fat 0g | 0% |
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| Trans Fat 0g | |
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| Cholesterol 0mg | 0% |
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| Sodium 85mg | 4% |
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| Total Carbohydrates 17g | 6% |
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| Dietary Fiber 1g | 4% |
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| Sugars 0g | |
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| Protein 2g | |
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| Vitamin A 0% | | Vitamin C 8% |
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| Calcium 0% | | Iron 2% |
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| * Percent Daily Values are based on a 2,000 calorie diet. |
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| Product Benefits |
- New Tater Pals have never been fried, and never need to be. Instead of being partially fried in the factory, Tater Pals give you the same crispy texture without the frying.
- 97% fat free - with just enough surface oil to ensure the perfect texture, these bakeable fries are a brilliant way to support the school lunch program's values.
- Oven bakeable - designed especially for school ovens to bake up fun and flavorful every time.
- Low-sodium natural sea salt - a sprinkling of natural sea salt brings out the delicious potato taste and helps provide your school with a low-sodium alternative.
- Highly cost-effective
- 45% less fat than the original Tater Pals ½" crinkle cut.
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| Specifications |
- ½" x ½" Crinkle Cut (hill to hill)
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| Prep Instructions |
- Convection Oven: Preheat oven to 450°F. Place frozen fries on baking pan. Push fries to the edge of the pan leaving a light single layer in the center. Bake until product is hot and crisp, about 13 to 18 minutes.
- Standard Oven: Preheat oven to 450°F. Place frozen fries in single layer on baking pan. Bake until product is hot and crisp, about 22 to 28 minutes.
- Combi Oven: Preheat oven to 400°F. Set steam setting to 100%. Set fan setting to 100%. Arrange one bag of fries on a full size sheet pan. Push fries to the edge of the pan leaving a light single layer in the center. Bake for 13 to 18 minutes, rotating trays after 7 minutes for even browning.
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| Ingredients |
Potatoes, Canola Oil, Sea Salt, Dextrose, Tetrasodium Pyrophosphate and Disodium Dihydrogen Pyrophosphate (to maintain natural color), Annatto (color).
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