A thick cut, less salt and a good bang of the cooking basket are among new standards set down for cooking healthier hot chips.
The standards for deep fried chips developed by The Chip Group, a partnership between industry groups and the Heart Foundation, includes a set of online training modules designed specifically for the hospitality and food service industry.
The seven standards include specific regulations such as using chips no thinner than thirteen millimetres and instructions to bang or shake a cooking basket twice when draining the oil.
Judith Morley-John of the Heart Foundation says the standards will go a long way towards implementation throughout the whole industry.
She says New Zealanders eat about seven million serves of chips each week so it makes sense to improve the nutrient content.
