what is unhealthy about home made chips

lazer

I make sweet potato chips in the oven, if you wanted to try them as an alternative

fairy_lights

littlerock wrote: »

I never said all deep fried food was healthy. Read OP again. I asked why, from a scientific point of view, an organic potato chip made with organic oil, was bad for you.

Whether or not the potatoes and oil are organic won't make the chips and more or less healthy.
Obviously eating deep fried food occasionally isn't going to turn your grandchildren in to unhealthy grease monsters, but maybe your DIL wants to keep them away from chips etc for as long as possible so they don't develop a taste for fried foods and start craving it.
There are so many ways to cook potatoes and I'm sure there are other ways you can cook them that your DIL will approve of and your granddaughter will like. If you haven't already tried them I suggest giving hassleback potatoes a go.

Kim_kim

Feral_Moon wrote: »

I'm another fan of using an Actifry to make healthy chips. They're delicious!

I haven't eaten deep fried food for 20+ years and the only "oils" that ever enter my kitchen are groundnut, olive and coconut oils. Roast potatoes are cooked in beef dripping or goose fat (special occasions) and I only ever use real butter, never margarine nor buttery spreads.

Snap with the oils too!
I'm a real butter, dripping for roasties, olive oil for general stuff.
I use olive oil or rapeseed (which they say is better than olive oil for you) for the actifry - that's recent - I used to use olive oil.

I watched that eat well for less the other day & they said spread & marg wasn't bad anymore & that no one used transfats anymore & we should switch from butter!!! I'm sticking with butter.

savingfortomorrow

she could try mashed, baked or in a Spanish omelette. In a soup, as a potato cake (add some to pancake mix and fry on a low heat), mixed with cabbage or spring onion as colcannon.

Bennifred

Frankly - it's not worth falling out with your daughter-in-law over what food to give your grandchildren. Whether you agree with her choices or not, she will appreciate it if you adhere to them, and there will be less friction all around

lollipopsarah

Well said Bennifred, my daughter has some funny ideas about what our little man can have, but she's a first time mum and I won't argue about it.
Just go along with your DIL then maybe when they are a little older she might just let you give them chips as Nannas treats and then they will be even more special.
Best wishes
xx

sheramber

http://www.saga.co.uk/health/healthy-eating/health-benefits-of-different-oils.aspx

Feral_Moon

Kim_kim wrote: »

Snap with the oils too!
I'm a real butter, dripping for roasties, olive oil for general stuff.
I use olive oil or rapeseed (which they say is better than olive oil for you) for the actifry - that's recent - I used to use olive oil.

I watched that eat well for less the other day & they said spread & marg wasn't bad anymore & that no one used transfats anymore & we should switch from butter!!! I'm sticking with butter.

I watched that last night and it was interesting although I'm not sure I'd trust the industry to be completely honest about margarine now being more healthy, of course they're going to try to get people to start buying it again. Think I'll be sticking with butter

suki1964

Feral_Moon wrote: »

I watched that last night and it was interesting although I'm not sure I'd trust the industry to be completely honest about margarine now being more healthy, of course they're going to try to get people to start buying it again. Think I'll be sticking with butter

Ill stick to butter as well

Along with olive oil and meat fat for frying

Was what I was bought up on and its what Ive gone back too. I think the less our food is messed about with the better

teddysmum

When I was diagnosed with Diabetes,I had a dietician appointment.


I was only a couple of pounds overweight, but we discussed various food options, including reducing fat intake .


She said that chunky patted dry homemade chips have very little difference from oven chips, in fat content.


I remember at college doing an experiment with potato sticks and food dye. Thick and thin chips were soaked in dyed water, then cut in cross section and the ratio of coloured (representing absorbed fat )area) to total area compared. This ratio was higher for thin chips, as the depth of penetration was the same.