When we think of chips, we rarely think about deep frying them ourselves. It’s all about minimising fat by cooking them in the oven or an air fryer, which is more economical for small quantities. However we work our appliances, chips are a terrific standby for an easy meal, and if we pair them with a fried or poached egg or omelette, a lash of baked beans and something green such as seasonal spinach or cabbage, we can come close to a balanced meal.
Add cooked chips to a stir fry before serving, coating them in the sauce. And, of course, a curry sauce is delicious with chips. Add a fried egg on top to add more nourishment. Chop up chips and add to soup to add substance or an omelette before serving.
Chips supply a mere 2% protein, the majority going to carbs 23-35% and fats 2-5%. It’s best to consider them a treat to enjoy once a week or fortnight.
Chips are suitable for vegans when they have just potatoes and oil, and our tasters liked them best like this.
For a full-bodied flavour, sprinkle with paprika, garlic salt, and harissa before cooking, and serve with mayo spiked with chutney