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From the package
"0 Trans Fat Low in Saturated Fatty Acids" ... "In the beginning there was kettle cooking and it was good. 150 years ago, potato chips were born as a gourmet food. Fresh potatoes were sliced thick, cooked in large kettles, then hand seasoned — 'The Thick and Crunchy Treat For the Elite.' Well, we decided to bring traditional kettle cooking back. Dutch Crunch chips are kettle cooked naturally, a small natch at a time, in pure Sunflower oil. We insist on Sunflower oil because it has no cholesterol, which is good, and it cooks the chips to a perfect crisp, with no oily taste, which is great."