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  • Writer's pictureJanice Tracey

The Best Chips Recipe

8 Top Chip Tips

Healthy Chips Option

How can I make the best chips? How can I make healthy chips? Questions I'm often asked by clients.

I have to say this was always one of my favourite foods and thankfully I haven't had to give them up in order to be healthy. Instead I make them healthier by changing the way I cook them, amending the key 'ingredient' sometimes, down scaling my portion and more importantly matching them with plenty of good quality veg and protein.

So here's a few tips to make your 'chips' healthier. And after the tips, a fab 'recipe' for making your own chips at home. (Skip to Recipe)

8 Top Chip Tips

1. Homemade always - If you choose these (and I occasionally do), do so mindfully and in the full knowledge that these are not going to be beneficial for your health. One large bag of chips contains just under 1000 calories with minimum nutrients. However once in a while is not the end of the world.

2. Don't peel your potatoes - just give them a good scrub. this makes sure you get more dietary fibre. Most of us get between 17-20 gms of fibre per day which falls short of the British Nutrition Foundation recommended 30gms a day. Every little helps.

3. Have a thicker cut chip/wedge - this means less surface area that requires oil.

4. Dry off the chips/wedges after you have cut them - don't know why but this gives a crispier finish - likely something to do with the starch.

5. Use as little oil as you can get away with. Invest in an airfryer. There are loads on the market and thankfully the price has gone down considerably. I use a Tefal Actifryer and have had it for years (replacing a few parts along the way. They a bit expensive but I think there are cheaper versions using similar technology. One tablespoon coconut oil (one of the best for cooking at high heat) will suffice for a batch of chips that will serve 3-4 people. If cooking in the oven then put the chips in a bag with the liquid oil, toss, season and lay flat on the tray - well spaced out and cook on a high temp.

6. Vary your 'chip' ingredient.


Try Celeraic - seriously, don't knock it till you try it. Celeraic is a power house of nutrients. This is a great source of Dietary fibre, contains Magnesium and Manganese, Vitamin B6, Vitamin K, Phosphorus and Potassium, and a good source of Vitamin C (21% of your DV),

Carrot chips are lovely - an eye opener for me. Click the pic for a link to a BBC recipe. I often do a mix of carrot sticks and potatoes chipped. Sweet potatoes are great too although these are better as wedges and better done in the oven as they squish easily.

7. Rethink your portion. Same healthy plate guidelines apply here as with all your meals . 50% of your plate should be filled with vegetables, 25% (about a small fist) of protein, and 25% as your complex carbohydrates.

Healthy Plate Proportions

8. Using some anti-inflammatory spices - make your own blend to suit your taste. You could include turmeric, cinnamon, cayenne pepper, black pepper, rosemary, sage, ginger - any variation.

And now to the good part. Here's a video of award winning Author and Chef, Brian McDermott making the perfect chip.

The Best Chips



Rooster potatoes, olive oil or good quality rapeseed oil, seasoning


Oven on at 200 and tray in oven for 10 minutes to get hot (very important)

Chip your potatoes (demo in the video)

Dry the chipped potatoes (very important)

Toss the dried chipped potatoes in olive oil (don't skimp)


Remove tray and QUICKLY add the chips to hot tray (you'll hear the sizzle)

Spread out with a shake and Tray back in the oven for 20-30 mins.


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