Industry Standards

These standards cover the key points needed to produce high quality deep fried chips.

Why do we have standards?

New Zealanders eat 120,000 tonnes of chips each year, therefore, making them lower in fat and salt could have a big impact on people's health. Research shows that consumers prefer the taste of chips when they are cooked according to the Industry Standards.

Who are the Standards for?

These Industry Standards are practical recommendations for anyone deep frying chips. It is our intention that everyone involved in the frying of chips follows these practices.

What are the Standards for?

To improve the nutritional quality of chips sold in NZ.

The Industry Standards

Thick chips are the best chips

Use thick straight-cut chips, at least 13mm wide.
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How much is a portion?

A standard scoop is approximately 330g

Notes:
Weight refers to uncooked chips, approximately 3 serves per kg. In some foodservice/hospitality situations such as where food is shared, a standard scoop may not be appropriate. read more »

Use the good oil

Use a frying oil that meets the industry standard:

Saturated fat - maximum 28%
Trans fat - maximum 1%
Linolenic acid - maximum 3%

Note:
Suppliers will tell you which oils meet the industry standard. These may include: high-oleic sunflower oil, high-oleic low-linolenic canola, rice bran oil, cottonseed oil and some blends of various oils. Please click here for a full list of brands that meet the industry standard. read more »

Keep your oil at the right temperature

Cook chips at a temperature of 175-180°C for between 3 – 4 minutes.

Note:
Use a digital thermometer to check the accuracy of the oil temperature every week. read more »

Drain off excess oil

After frying, bang or shake the basket vigorously two times. Then hang the basket for at least 20 seconds
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Not too much salt

Use salt sparingly if seasoning OR provide salt sachets.
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Keep the oil in good condition

Maintain oil in good quality.

Notes:
Keep fryer topped up, with oil.
Filter oil each day.
Cool oil and cover fryers when not in use.
Test and discard oil when it shows signs of degradation.
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