Fried Potato Chips

1. Health: 230 calories per 1.5-ounce bag, 140 calories from fat, 2 grams saturated fat, 270 mg sodium
2. Versatility: snacking, dipping, breading, crunchy casserole topping
3. Price:  $0.80 to $1.50 per snack-size bag
4. Taste: crispy, light and airy, buttery and oily taste

Baked Potato Chips

1. Health: 130 calories per 1.125-ounce bag, 15 calories from fat, 0 grams saturated fat, 170 mg sodium
2. Versatility: use anywhere fried potato chips are used
3. Price: $0.80 to $1.50 per snack-size bag
4. Taste: very crunchy, thicker than fried potato chips, tasted like french fries

And the winner is Baked Potato Chips! Just look at those stats. Though fried potato chips are a delicious, classic snack food, kudos to Lays for creating an alternative that is tasty and much healthier! The two kinds of chips are hardly comparable in taste - and Chris prefers the flavor of the original - but I'm stuck on baked potato chips. I really like how they taste and am thrilled that they contain a lot less fat and calories than their fried counterparts. Also, while I would be compelled to serve ranch or dill dip as a tasty complement to fried potato chips, I really don't feel the need to dip the baked version; they are so tasty on their own and I bet you can imagine all those calories I cut out without dipping during chipping. However, should you choose to dip them, the baked chips would probably stand up a little better to thick dips and salsas than the thin and crumbly fried chips.

Butter

1. Health: 100 calories per tablespoon, 7 g saturated fat, 30 mg cholesterol, 90 mg sodium
2. Versatility: cooking and baking, spreadable topping, melted over popcorn and pancakes 
3. Price: $1.77 for 16 ounces = $.05 per tablespoon
4. Taste: salty but not too salty, hint of sweet cream flavor

Light Margarine

1. Health: 50 calories per tablespoon, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium
2. Versatility: same uses as butter, adjust amount for baking
3. Price: $0.79 for 16 ounces = $.02 per tablespoon
4. Taste: bland, almost tasteless

Vegetable Oil Spread

1. Health: 50 calories per tablespoon, 1 g saturated fat, 0 mg cholesterol, 85 mg sodium
2. Versatility: same uses as butter for spreading and cooking, not recommended for baking
3. Price: $1.88 for 16 ounces = $.06 per tablespoon
4. Taste: salty, oily flavor, reminiscent of movie popcorn taste

Spray Topping

1. Health: 0 calories, 0 g fat, 0 mg cholesterol per spray; approximately 10 calories and 1 g fat for 12 sprays
2. Versatility: cooking spray or topping for bread, veggies, pasta, and popcorn
3. Price: $1.88 for 8 ounces = $.12 per tablespoon, less than $.01 per spray
4. Taste: saltiest flavor, no oily feeling

And the winner is Light and Trans-Fat Free! OK, this was tough. To find the best choice in the butter aisle I had to take into account a lot more than the calorie count. The ingredients and fat content all play an important part in the choice, as well as the ultimate purpose for the product. In addition, there are not only butters to consider, but there are a plethora of dairy blends, non-butter spreads, and sprays to choose from (many more than what I have pictured above). You will save so much saturated fat by choosing a light margarine or vegetable oil spread instead of butter; however, be careful about avoiding the addition of trans fat. Many margarines and other spreads contain trans fat, which is a result of the partially hydrogenated oils that make those products spreadable. Look for a light version of margarine or vegetable oil spread that contains the least amount of trans fat as possible. If you don't want to compromise that buttery taste, try to find your lowest-fat option in whipped dairy blends and "light" options. Now, there are some exceptions: I would always use butter or margarine for baking purposes as opposed to using a vegetable oil spread, which will affect the rising and outcome of the baked good. For stovetop cooking and sautéing I would always use an olive oil or other hearth-healthy oil instead of butter or a spread, the later of which would introduce more saturated fat to the cooking. As a topping for bread, steamed vegetables, and popcorn, I really like I Can't Believe It's Not Butter spray. Even though the label says it contains an unbelievable 0 calories and 0 fat, that's not completely true. That means it contains trace calories and fat per serving (meaning, less than the FDA requires them to list), so it is best to use it in moderation. Five sprays are plenty to cover an English muffin half, and 10 to 15 sprays will put a good, light flavor on a medium bowl of popcorn. My grandma is probably rolling over in her grave at my endorsement of a "butter spray", but this stuff is actually very tasty. So, that was a long-winded answer to say there are special purposes for all types of butter and spreads. The best options are light, with little to no trans fat. Happy spreading!

Reduced Fat Peanut Butter

1. Health: 180 calories per tablespoon, 110 calories from fat, 2 grams saturated fat per serving
2. Versatility: married to jelly on bread, over celery sticks, on apple slices, in recipes
3. Price: $2.59 for a 16.3-ounce jar = $.16 per ounce
4. Taste: thick and sticky, sweetest of all in the test

Whipped Peanut Butter

1. Health: 140 calories per tablespoon, 100 calories from fat, 2.5 grams saturated fat per serving
2. Versatility: same as above
3. Price: $2.57 for a 14-ounce jar = $.18 per ounce
4. Taste: light and buttery, creamy medium sweetness

Low-Sugar, Low-Sodium Peanut Butter

1. Health: 190 calories per tablespoon, 130 calories from fat, 3 grams saturated fat per serving
2. Versatility: same as above
3. Price: $2.63 for a 17.3-ounce jar = $.15 per ounce
4. Taste: similar flavor to natural without the oily or grainy texture

Natural Peanut Butter

1. Health: 210 calories per 2 tablespoons, 150 calories from fat, 2.5 grams saturated fat per serving
2. Versatility: same as above
3. Price: $2.68 for a 16-ounce jar = $.17 per ounce
4. Taste: grainy, salty, oily, a little burnt flavor

Peanut Butter Powder

1. Health: 54 calories per 2 tablespoons, 25 calories from fat, .55 gram saturated fat per serving
2. Versatility: mix with water then use just like regular PB, can be used in recipes too
3. Price: $3.99 for a 6.5-ounce bottle = $.61 per ounce
4. Taste: grainy and textured

And the winner is Whipped Peanut Butter! Can you tell we love peanut butter? In fact, I've been on a mission to find the best possible peanut butter choice, especially after I realized there were more than 60 different kinds to choose from in my local grocery store! Of the five PBs in the test, I think the reduced-fat version had the best flavor and the sweetest taste. Chris liked the whipped PB the best. The whipped version was a good savings of calories, compared to the reduced-fat, low-sugar, and natural versions. The natural PB had the most impressive ingredient label (just peanuts and salt) but it just didn't taste very good, and the oil separation at the top was a little gross. If you're looking for a mostly-natural PB, the low-sugar and low-sodium one is a good option without the greasy separation. The PB powder is quite impressive. I had the chance to meet the inventor of PB2 at an in-store demo. It is significantly lower in calories than any other PB. The only downside is the very high price and the fact that you have to mix it up before eating it (just mix the powder with water), but I do like this product. So, it came down to the details. Considering all four test factors, the best choice for a flavorful, versatile, lower-calorie, reasonably-priced PB was the whipped version. 

Regular Sour Cream

1. Health: 60 calories per 2 tablespoons, 50 calories from fat, 3.5 grams saturated fat per serving
2. Versatility: dips, potato or soup condiment, salad dressings, appetizers, baking
3. Price: $1.55 to $1.85 for a 16-ounce tub = $.09 to $.12 per ounce
4. Taste: rich, creamy, thick

No Fat Sour Cream

1. Health: 20 calories per 2 tablespoons, 0 calories from fat, 0 grams saturated fat per serving
2. Versatility: use anywhere regular sour cream is used, but requires more stirring first
3. Price: $2.59 to $2.99 for a 16-ounce tub = $.16 to $.19 per ounce
4. Taste: creamy, less thick and less rich than regular

And the winner is No Fat Sour Cream! I have fallen in love with Daisy brand No Fat Sour Cream, mostly because it makes a fat-free version out of a normally high-fat ingredient, and also because it tastes good (better than other brands of light sour cream, in my opinion). However, I realize that it is a bit more expensive and the calorie savings per tablespoon is just 30. But when you look at the savings in fat, the scale tips toward the no- or low-fat version. If you really prefer a thick and creamy sour cream, go ahead and use a dollop of regular to top that potato or bowl of chili. However, I recommend going for the lighter version when using sour cream in baking or stirring into already-flavorful dips. You'll save quite a few calories and tons of fat without noticing a huge difference in taste.

Regular Creamy Salad Dressing

1. Health: 70 calories per tablespoon, 60 calories from fat, 1 gram saturated fat per serving
2. Versatility: use anywhere mayonnaise is used: sandwiches, salads, casseroles
3. Price: $2.49 to $4.19 for an 18-ounce bottle = $.14 to $.23 per ounce
4. Taste: eggy, tangy, vinegar, fluffy

Light Creamy Salad Dressing

1. Health: 20 calories per tablespoon, 15 calories from fat, 0 grams saturated fat per serving
2. Versatility: use anywhere mayonnaise is used: sandwiches, salads, casseroles
3. Price: $2.49 to $3.35 for an 18-ounce bottle = $.13 to $.19 per ounce
4. Taste: slightly stronger vinegar taste than regular

And the winner is Light Creamy Salad Dressing! I realize some people have a huge preference for mayonnaise over creamy salad dressing, but I'm not one of those people that notices a huge taste difference between the two. Probably because I use it sparingly and, usually, as a binding agent rather than a flavor on its own. Chris likes to use creamy salad dressing as a tangy topping for his sandwiches, so we never really have mayonnaise in the house. With that said, I will always choose the light version of creamy salad dressing over the regular. The taste and price differences are not huge, but the calories saved per serving make it an easy decision. As far as I can tell, the only real difference in ingredients is that the light version uses less than 2% egg yolks. The ingredient list, by the way, is not very impressive: oil, high fructose corn syrup, vinegar, egg yolks, starch, salt, sugar, spices, cellulose gel, and sucralose. After all, mayonnaise and creamy salad dressing are just another form of fat. Real mayonnaise does not contain corn syrup, starch, or cellulose gum, but is much higher in calories and fat. There are light and reduced-fat versions of mayonnaise that are comparable to light creamy salad dressing in calories and ingredients.

As a side note, if you're a mayo fan and you want to make your own, check out Nicole's post about it here.