A few decades ago, people only used to think about health when they were looking to solve baseline health and wellness conditions. Undoubtedly, that has changed.
We are becoming more aware of how our body is a ‘lagged display’ of how we well we treat it, the quality of food we put into it, the levels of activity we indulge in. We want to invest in our meal, because we are aware that we will reap the benefits over the long run. But, implementing and sustaining healthy eating habits is easier said than done. The key is to consciously pick healthier food alternatives every time those hunger pangs come knocking.
This should reflect in our choice of chips (read: our beloved snack) as well.
With so many misconceptions and myths about chips floating out there, we often fail to differentiate between false information and things that actually make a difference. But we are here to make it easier for you. Let’s look at the three broad types of chips we come across on a daily basis: fried, baked and popped.
Our traditional, potato chips which we have known to love and cherish for so long are usually deep-fried. Deep frying makes chips undeniably tasty but also notoriously unhealthy. The final oil content is anywhere between 33-35%, which means one-third of a bag of chips is just oil. The oil usually used is Palm olein oil which is infamous for posing potentially serious health risks. It goes without saying, they have high calories in form of fats, but are low in just about everything else. Certainly not the best for us, our bodies deserve better.
When we read ‘baked’ on a packet of chips, we definitely associate it with being healthier than regular chips. Let’s break it down as well.
They have a fat content of 18-25% which is, in fact, lower than their fried counterparts and seem like a smarter choice. But again, the use of palm olein oil is what makes us sceptical and remove them from the cart.
Bottom line: baked chips are less unhealthy than traditional chips, but they certainly aren’t healthy.
Besides frying and baking, ‘popping’ is another way to prepare chips where potatoes are subjected to heat and pressure until they pop to create a light, airy chip. Sounds like a definite improvement over the traditional chip. They are also significantly lower in calories, with the fat content being in the range of 12-15%, without any compromise on the taste. Some new-age companies, who know better than to use palm olein oil, have switched to much healthier rice bran oil in preparation of popped potato chips. (ahem ahem, BRB).
Yay! Finally, something we can get behind. Happy Snacking :)