Syn Free Chips – How do you make yours?

A staple in any of our diets whether you’re following an eating plan or not is our good friend the mighty potato! Be it mashed, roasted, creamed or chipped we all love them!

With technology ever moving forward I want to put it to you all that the Chip Pan is becoming (or should become) obsolete! These days we have any amount of different ways in order to achieve a glorious Chip without the need to drench them in oil.Ā  The latest product to offer a healthier chip option is the ActiFry which promises a perfect chip every time with just 1 spoonful of oil. How fantastic is that!? For those of us who love our chips it’s good news, we can still have our treat every now and again and tuck into chip shop chips, for which there is no substitute… so why bother deep frying at home, you never get the same effect anyway šŸ™

But for those of you who, like myself, cannot afford to spend Ā£124.99 on a kitchen gadget then why not consider the Slimming World Syn Free Chips. It’s a good old tried and tested method, so easy and so healthy!

I’ve heard of a number of ways to ‘cook the perfect Syn Free Chip’ but to be honest, it’s a personal preference situation. One thing I must stress is that you need to invest in very good quality potatoes! In my opinion, after reviewing many different brands and types of potato the best for chipping OR mashing are, without a doubt, the Rooster Reds. The other necessity for cooking great chips the Slimming World Way is your FryLight Spray Oil. For chips I opt for the Sunflower Oil as I think it helps crisp the chips a little better than the Vegetable oil.

How I make my Syn Free Chips

1. Peel and ‘chip’ approximately 4 good generous sized potatoes (it helps if they’re long also)

2. Pop into a saucepan and cover with water, bring to the boil and cook until you can *just about* stick your fork in – no more than that though! Switch your oven on at this stage, giving it time to heat through – at about 240 degrees. Place your baking tray in the oven to heat.

3. Drain and set aside in a colander lined with kitchen roll to help dry out your chips.

4. When chips are cooled and dry return them to the saucepan and give it a shake to rough up the edges. Remove your baking tray from the oven – careful! – and spray with FryLight. Then throw the chips on (you should hear a very satisfying sizzle!) Spread chips out as much as possible and coat with FryLight. I then sprinkle some salt on the chips to give that extra bit of crunch and taste.

5. Put your chips into the oven and cook until golden. Approximately 45 minutes.

The great thing about this recipe is that you can put anything on your chips before cooking – any flavouring you fancy! Some great ideas that are firm favourites in this house are: Chilli, Chicken Stock Cube, Paprika, Garlic…… whatever you like really!

They really are a saviour within my menu plans and I wouldn’t be without them! Hope you enjoy them as much as I do!

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  1. I do mine the lazy way – cut potatoes into chips, microwave for about 5 mins then put them in a preheated oven tray, spray them with fry light and then any other season (usually just salt and pepper) then I chuck them in the oven – I love them and eat the whole lot!

    • Nichola! Hi!!
      Do you put any water in with the potatoes and what kind of dish would you use?
      We love an easy way here at DW šŸ˜€

  2. i do more scollops than chips, i microwave 2 jkts for about 8 mins depending on size, then when cooled off, i slice them, spray with frylight, season them with either salt an pepper or sometimes cajun powder, pop in oven for about 30mins, BOOTIFUL!!!!!!!!

  3. I do mine in actifry – use healthy b option of oil or frylight if i dont have the healthy b option left. Totally delicious!!

    peel, cut, rinse, dry, pop in actifry and add desired flavourings / spices and oil / frylight – 25 mins or so later perfect delicious chips!

  4. Thank you for all the chip tips – mine are currently cooling off before shaking them off and popping them in the oven šŸ™‚ One question however, you recommended putting chicken stock cube on them, do I sprinkle it on before cooking or after? And do I just put the powder on, or add a dribble of water? Thanks for the lovely tips šŸ™‚ xx

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