Go with the thickest you can find. I freeze dry and went the cheap route when I first started. I ended up throwing most all of the early stuff out. Mainly from bad seals that allowed air in. Rice and lentils are not too bad because they are mostly smooth, but anything that even might come close to having an edge - go thick. When the oxygen absorber removes 20% of the air volume - the bag is going to compress. Compressing on a thin bag nicks and can puncture the bad making it worthless to use in the future. I sealed dried hash browns and left them on the counter to compress before storing. Was cooking something and heard a pssst from one of the bags - worthless from those little edges under compression. It might be more expensive, but if you have to throw out food items - it is worth it.