The hot chip conjures up images of my childhood such cold winter days at the footy and Friday night (‘cooks night off’) fish and chips.
It was a special ‘treat’ and back then we had little idea about the deep frying process and what damage the fats they were using were doing to our body. Commercial deep frying uses vegetable oils such as canola and sunflower and even trans fats. These fats have increased in our diet over the year as they are cheap and long lasting and therefore used in many of the processed foods we buy. But they contribute to inflammation, which plays a role in nearly every chronic disease on the planet. If you want to understand a bit more about fats check out some previous posts I have written here and here.
These days it’s possible to buy air fryers which are said to achieve the same type of result as deep frying but with 80% less fat. But fat itself isn’t the problem, its the type of fat that is. And if you are like me, I wasn’t about to buy yet another appliance to use for one or two things.
So I set about trying to find the perfect way to oven bake chips. And I think I’ve nailed it! You see, my husband (and now my son) love hot chips so they are pretty tough critics. Apparently they will never live up to the true authentic deep fried version, they are pretty close!
Give them a try.