Takeaway Chips

As a nation we love chips - in fact the 4 million of us eat around 8 million serves per week! Eating them this much can be problematic - so make sure you go to a good operator who knows how to cook them well!

Chips sold in New Zealand have a fat content ranging from 5%-20% (the average is around 11.5% and these are likely to be thick cut chips found at your corner chip shop.) This wide range reflects the size and cut of the chips and the frying practices used.

Shoe string chips no matter how well they are cooked are unlikely to be below 16% fat - but you will probably eat less of them so it may even out.

Wedges and straight cut chips have significantly lower fat content than shoestring and crinkle cut - this is purely an issue of the surface area exposed to the fat when cooking - the larger the surface area the more fat gets absorbed.

What is the industry doing to improve the quality of chips?
Many operators have undertaken training initiated by The Chip Group to ensure that our most loved take-away food is as good for you as it can be. Through correct cooking techniques operators can easily make significant reductions in the fat and salt content - and you will notice the difference. Well cooked chips don’t feel greasy, they will be crisp and crunchy on the outside and fluffy on the inside. Chips like this are repeatedly voted as best in competitions that we run.

What can you do to get the best chips?
Support the operators who follow the best practice frying techniques - you will see them displaying certificates or wearing badges because they are proud of the product they prepare.

You can also pick good operators because they will offer thick cut chips - remember the chips should be chunky and not you!

If you want more information check out www.thechipgroup.co.nz


Thick chunky chips have less fat so they are the healthiest choice.