Making better chips

Over 2500 tonnes of fat could be removed from the national food supply.

This is the likely outcome if all chip shops in NZ comply with the new standards for making hot chips, according to National Heart Foundation nutritionist Judith Morley-John.

What’s more, research shows consumers prefer the taste of chips when they are cooked according to the standards. The standards include using thicker straight-cut chips (to absorb less fat than thinner and crinkle cuts), using good quality oil, draining chips well and providing separate salt sachets.

Kiwis eat 120,000 tonnes of chips each year, so making them lower in fat and salt could have a significant impact on our health.

Source: www.chipgroup.co.nz