This project analyzed the nutritional factors in various chip types to determine which factors most influence calorie content. Nutritional data for fat, carbs, protein and calories in different chips was compiled and compared using scatterplots and regression analysis. Results showed total fat had the strongest positive correlation (83.2%) to calories, while carbs and protein had much weaker negative correlations (15.5% and 5.2% respectively). The conclusion was total fat has a direct impact on chip calorie levels, whereas carbs and protein have weaker relationships.