‘Perfect chip’ has precise proportions, poll claims

Straight-cut classic preferred to trendy variations

Robert Knight
Friday 22 November 2019 19:07
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The "perfect chip" should be precisely 7cm long and 1.2cm wide - and straight-cut.

For maximum appeal, a chip should also be crispy on the outside and soft in the middle.

While skinny, curly and crimped might seem all the rage, a classic straight cut served piping hot is still the chip of choice, with Maris Piper the most popular potato for Britons.

When it comes to condiments, people in Britain believe chips should have a sprinkle of salt - but no pepper - with ketchup considered the best condiment (49 per cent), followed closely by vinegar (47 per cent) and mayonnaise (32 per cent).

And when settling the debate of curry sauce, gravy or cheese, curry sauce is crowned the winner, with one-fifth of British adults not considering their chips to be perfect without it.

The study of 2,000 adults, by the Food Advisory Board, also found those in the south remain loyal to curry sauce while people in the north prefer gravy.

Only East Anglia and the southwest residents opt for cheesy chips instead.

It also emerged that 40 per cent agreed chips were their favourite food, and one-quarter admitted they would eat them for every meal if they could.

Professor Robert Pickard, a Food Advisory Board expert, said: “When the skin is left on, and they are prepared and cooked the right way, for example in the oven with minimal added fat, chips can be included in a healthy, balanced diet.

“When cooking up chips, it’s best to opt for thick-cut potatoes as opposed to thinly cut chips, so that you avoid absorbing too much cooking fat.”

While some see chips as a treat, when looking at the nutritional value of potatoes, spuds with the skin on are actually a source of potassium, fibre and thiamin.

But the study, conducted by OnePoll, found just under half recognise that potatoes with the skin on are a source of fibre.

Only one-third noted they are a source of potassium, and just one-quarter knew they were low in sugar.

Robert Pickard added: “Potato wedges can be a healthy way to cook potatoes, by ensuring you keep the skin on, and baking them in a small amount of unsaturated oil, such as rapeseed oil it will help maintain the potatoes nutrients.

“Wedges are also very versatile, simply throw them in a tray bake with some lean meat and veggies for a healthy and balanced dinner time dish.”

SWNS

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