Greasy French fried from fast food outlets deserve their bad reputation but home-made chips, chip shop chips, and even oven chips don’t. So what if one portion of chips uses up half your daily fat allowance? I don’t see why that should be a problem when a bag of chips is a meal in itself and once you’ve eaten them you still have the other half of your daily fat allowance left...
Chips are often condemned as the most offensive ‘unhealthy’ food of all, and while I agree that thin, soggy, oily chips are no good for children or anyone else, chunky chips that were deep friend in very hot oil so the nutrients are sealed in are actually a lot healthier and tastier than boiled potatoes that lose most of their vitamins in the water. My advice would be, tempt your children with chips and they’re far more likely to eat the other vegetables on their plate without complaining. Honestly. It always worked in my house.
In fact, chips are the ultimate comfort food – with or without ketchup, mayonnaise, salad cream, or curry sauce – so forget about calorie counting and fat grams for once, stop thinking of them as ‘an occasional treat’, which is the advice given in just about every article I’ve ever read on the subject of ‘healthy eating’, and make chips a regular part of your diet. They’re full of vitamins, taste good and fill you up without making you fat, and you can’t ask for much more than that.
|
|
-
Potatoes
-
Oil
-
Seasoning , optional
|
- Serves:
- 1
- Preparation Time:
- 5 minutes
- Cooking Time:
- 30 minutes
- Oven Temperature:
- 430° f - 220° c
|
Step 1:
Peel potatoes and cut into large chunks in the usual way while your preheat the oven to Gas Mark 7 (220c).
Step 2:
Pour a few tablespoons of oil onto a large baking tray or roasting dish, add the chips and use your hands to miz and coat with the oil.
Step 3:
Bake in the oven for 20-30 minutes, shaking the tray halfway through the cooking time.
