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. 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 🙁
But for those of you who, like myself, cannot afford to spend £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!
