17/01/2022
Growing up, I didn’t realise a few things about potato chips that I am more aware of now that I’m a Dietitian, which means I’m more conscious of the type of chips I eat, how often I eat them and how much I eat. That’s because chips (hot or packet) are often high in fat and salt, plus often adds extra carbohydrates to my meal (for example, having a burger in a bun and chips).
However, I won’t give up chips, because I love them too much! They fill me up, are super tasty and remind me of so many happy times in my life. Instead, I like to find healthier ways to have chips, and I’ve found the best way is to make them at home! Here is my favourite way to make your own chips at home:
Use: Potatoes or sweet potatoes. Wash and leave the skin on for extra fibre.
Cut: For chunky chips, cut the potato length-wise and as thick as you like them. Or slice into circles for a more crisp-like chip. The thinner you slice, the crunchier the chip- you can use a potato peeler for extra thin chips. Thicker chips make take longer to cook in the oven, so you can start the process by putting the whole potato in a bowl with a bit of water in the microwave for 5 minutes, then slice (be careful, it will be hot!).
Cook: Spray the chips with an oil spray (I prefer olive oil), add a sprinkle of salt, then place a single layer of chips on a baking tray lined with baking paper. Cook for approximately 15 minutes at 200°C, turn then cook for another 15 minutes or until the chips are cooked through and as crunchy as you like.
Coat: As soon as the chips are out of the oven, season with your favourite flavours: crushed fresh garlic or garlic powder, onion powder, paprika, chili powder, dried or fresh herbs like rosemary, thyme or oregano.
Serve: With the condiment of your choice! Be mindful that sauces like tomato, BBQ and mayo/aioli are high in sugar, fat and salt. You can use lower salt/fat versions or mix them with Greek yoghurt, or use tzatziki or hummus.
Share your homemade chips with us by tagging in your photos!