Low fat potato chips
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Low Fat Potato Chips
- (potato chip) n. a wheel that has been bent badly, but not taco'd.
- A wafer-thin slice of potato fried or baked until crisp and eaten as a snack
- (potato chip) chip: a thin crisp slice of potato fried in deep fat
- ("One of Them") ("Dave")
- This food labeling term denotes the product has less than 3g of fat in a given size of serving.
- Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
- 3 g or less per reference amount (and per 50 g if reference amount is small).
Michael Season's Thin & Crispy Unsalted Potato Chip, 8-Ounce Bags (Pack of 12)
Made in 100% peanut oil, no preservatives, no artificial colorings, no artificial flavorings, no hydrogenated or partially hydrogenated oils, no MSG. So, what is left? Just crispy, crunchy, all natural reduced fat potato chips
that give the word delicious a big yes! No trans fat, all natural, 30% less fat than regular potato chips
. Our natural potato chips are deliciously different. We choose only select potatoes, cook them in 100% peanut oil, then flavor them to tease your taste buds. A thin, crispy potato chip without that greasy
feeling. Our premium chips are free of preservatives, artificial flavorings and MSG ingredients, all you taste are the flavors you love. Comparisons per serving: Most other leading brands of potato chips: total fat = 10 g; Michael Season's Reduced Fat Potato Chips = 7 g. Quality snacks since 1983.
Duke of Perth 006
Traditional frying uses beef dripping or lard; however, vegetable oils, such as peanut oil (used due to its relatively high smoke-point) now[update] predominate. A minority of vendors in the north of England and Scotland still use dripping or lard, as it imparts a different flavour to the dish, but it has the side-effect of making the fried chips unsuitable for vegetarians and for adherents of certain
faiths. Lard continues in use in some other cases in the UK, especially in Living Industrial History Museums, such as the Black Country Living Museum.
In the UK, waste fat from fish and chip shops has become a useful source of biodiesel.
Fish and chips served with coleslaw and lemon.
Fish and chips, photographed Williamstown, Australia.
The British usually serve thicker slabs of potato than the "french fries" popularised by major multinational U.S. hamburger chains, resulting in a low
er fat content per portion. In their homes or in non-chain restaurants, people in or from the U.S. may eat a thicker type of chip, called "home fries" or "steak fries".
Cooking fat penetrates a relatively shallow
depth into the potato during cooking, thus the surface area reflects the fat content proportionally. Thick chips have a smaller surface area per unit weight than French fries and thus absorb less oil per weight of potato. Chips also require a somewhat longer cooking time than fries.
Despite the differences in terminology, the combination of strips of potato flesh served hot with fish still has the name "fish and chips" in most U.S. restaurants which serve the dish, but a few U.S. restaurants will offer "crisps" instead of "fries" when a consumer orders "fish and chips".
UK chippies sometimes use beer or milk batter, where they substitute for water. The carbon dioxide in the beer lends a lighter texture to the batter, and also an orange colour. A simple batter might consist of a 2:3 ratio of flour to beer by volume. The type of beer makes the batter taste different: some prefer lager whereas other use stout and bitter. In all cases, the alcohol itself is cooked off, so little or none remains in the finished product.
 Choice of fish
In Britain and Ireland, haddock and cod appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley; plaice; skate (called "ray" in Ireland, where it is popular); and huss or rock salmon (a term covering several species of now endangered dogfish and similar fish). In some areas of southwestern and northern England, and throughout the vast majority of Scotland, haddock predominates. Indeed, in one part of West Yorkshire, the area between Bradford, Halifax and Keighley known as the "Haddock Triangle", very few shops offer cod on their menu. In Northern Ireland, cod, plaice or whiting appear most commonly in "fish suppers". Suppliers in Devon and Cornwall regularly offer pollock and coley as cheap alternatives to haddock due to their regular availability in a common catch. As a cheap, nutritious, savoury and common alternative to a whole piece of fish, fish-and-chips shops around the UK supply small battered rissoles of compressed cod roe.
Australians prefer reef-cod (a different variety from that used in the United Kingdom) or flake, a type of shark meat, in their fish and chips, although having shark in some places may be illegal, due to some members of the species being endangered.. In recent years, farmed basa imported from Vietnam has also become common in Australian fish and chip shops. Actor Ted Danson criticized all of Britain's fish and chips, saying that they used meat from the rare and endangered spiny dogfish. He also claimed that spiny dogfish used to be a plentiful world species, but now, due to overfishing, they are very rare and on the endangered species list.
Chip's Low-Fat Fish Chowder
2 tablespoons olive oil or canola oil
1 medium onion, chopped
4 potatoes, peeled and cubed
8 cups water
2 (15 ounce) cans creamed corn
1 1/2 cups instant non fat dry milk mix
2 pounds tilapia fillets, cubed
salt and pepper
hot Hungarian paprika or cayenne pepper
1. Saute onions in oil in a large pot.
2. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
3. Add the creamed corn and slowly stir in the powdered milk, stirring until smooth.
4. Add the fish, stir well and allow to heat through, about 10 to 15 minutes, stirring frequently.
5. Season with salt and pepper to taste. Add dash of paprika or cayenne pepper.
6. Optional: Thicken with corn starch.
7. Serve with oyster crackers.
- Substitute flounder, cod, or any combination of white fleshed fish. Also good with scallops. We like half tilapia, half scallops.
- Thicken with corn starch if you like your chowder thicker.
- Serve with oyster crackers.
low fat potato chips
In 1996 I left the financial markets and set out for the clear skies and wide-open spaces of Vermont to pursue my vision of the perfect potato chip. Four years later, I have never looked back and have never eaten better! I first started by hand-slicing small batches of fresh New England potatoes into a small French-fry cooker I borrowed from a friend with a restaurant. I experimented for months testing different oils, potatoes and seasoned toppings. My plan was simple; not to give up until I had discovered the point at which perfect flavor merged with a healthy, simple recipe. Eventually, I found that perfect recipe: Select North American potatoes cooked in pure high-monounsaturated canola oil and topped with only all natural spices, herbs and sea salt. Nothing artificial is used, ever - only simple, premium, healthful and naturally delicious ingredients go into making our chips. Life became a Madhouse from that point on! As word got out about our recipes, our popularity among chip connoisseurs grew at a frantic pace. While we have been copied and shoved-around by the "Big Guys" in the chip world, they just can't seem to get it right, and for now, our unique micro-chips are, alone, at the top. I certain
ly hope that you enjoy Madhouse Munchies as much as we do. Enjoy! Jim Ehlen, Founder
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