How to make healthier chips

Love hot chips? Try these better-for-you versions. 

Choose your veggies

Classic potato is always a winner, but mix it up with other vegetables for different flavours and textures. We used peeled gold sweet potato, trimmed zucchini, trimmed and peeled beetroot, peeled white potato and peeled broccoli stems.

Now prep and cook

Cut your veg into 1cm-thick batons. Toss in a bowl with the seasoning of your choice (see below) and a little olive oil (you’ll need about 1 tbs for 1kg of veg). 

In an air fryer

Preheat air fryer to 200°C. Place the vegetable batons into the basket and cook until the veggies are tender and golden – broccoli and zucchini take 15-20 mins, beetroot and sweet potato need 35 mins, and potato takes 40-45 mins. Make sure you shake the basket occasionally during cooking so the fries cook and crisp up evenly. 

In the oven

Preheat oven to 200°C. Place vegetable batons on a lined tray. Bake as above, turning occasionally. Each veg takes about 5 mins longer in the oven than it does in the air fryer. 

 

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Your guide to smarter flavour

Instead of reaching for the salt, try sprinkling one of these delicious seasonings over your chips. Don’t be afraid to mix and match! For a healthier dipping sauce, swap traditional mayo or aioli for reduced-fat plain yoghurt.