Deep-frying by traditional methods trebles the kilojoule content of the potatoes, but there are several ways to control this. Traditional chips are made with floury potatoes that soak up fat: use waxy varieties instead. Do not peel them as the skin helps to reduce the fat and is a good source of fiber. And cut chips in thick wedges rather than thin fries so that there is less surface area and the chips will therefore absorb less fat.

Dripping or lard used to be the traditional cooking medium; but for healthier chips, switch to v egetahle oils. Such as sunflower or peanut, which are high in mono-and polyunsaturated fats. Be sure the oil is hot enough: when the temperature is too low, the chips will absorb more fat.

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