Chip Size
Background
- The fat content of hot chips depends on both the thickness and the cut of the chips. Thick-cut chips have a smaller surface area than thin-cut chips and have a lower total fat content.
- Wedges and potato chunks are good choices for chefs to serve and generally have lower fat levels than thinner chips.
- High levels of acrylamide (which has been associated with cancer) have been measured in fried foods. Size of chip and temperature / duration of cooking affect acrylamide levels. Larger sized chips have lower levels. World Health Organisation recommended practice to decrease acrylamide – “Cut thicker strips; 14x14 mm strips have been shown to lower acrylamide levels than fine cut strips (8x8mm)” (WHO 2008).
Fat content of NZ chips
| Chip Type / Size | Average Total Fat Contentg/100g |
|---|
| Straight cut 6-7mm (shoestring) | 15.25 |
| Crinkle cut 13mm | 12.31 |
| Straight cut 13mm | 9.99 |
| Wedges (larger than 13mm) | 6.56 |
Stakeholder Feedback/Forum Discussion
Many chefs make their own chips and the thickness of the chip cut depends on the quality / variety of the potato. The type of chip cut / used by chefs depends on the meal being prepared and the overall look of the plate.
Event chefs (such as at stadiums) tend to use 10mm chips for a faster fry, but 13mm are certainly a practical option.
Many of the manufacturers of chips are now providing thicker cut chips that require shorter fry times.
Draft Standard
Use thick straight cut chips at least 13 mm.
« Back to Food Service Industry Standards