Calories in Homemade chips

LisaMCaron
LisaMCaron Posts: 1 Member
in Food and Nutrition
Hello I am wondering if anyone can help me figure how many calories in home made potato chips. Deep fried.

Replies

  • lulalacroix
    lulalacroix Posts: 1,082 Member
    I would personally probably log as just ruffles or lays chips. It would be close enough for me.
  • Lietchi
    Lietchi Posts: 6,976 Member
    edited November 2021
    LisaMCaron wrote: »
    Hello I am wondering if anyone can help me figure how many calories in home made potato chips. Deep fried.

    American potato chips (crisps in the UK) or British potato chips (aka French fries)?

    For the first, I'd go for a big brand too.

    For French fries, I use the USDA entry 'white potato, French fries, from fresh, deep fried'.
  • BCLadybug888
    BCLadybug888 Posts: 1,851 Member
    Hi, for home made 🥔 chips (not fries) I think some kind of brand kettle chips might be the closest as they are thicker.

    Funny how fries are chips and chips are crisps, and yet even here it is always fish & chips!
  • callsitlikeiseeit
    callsitlikeiseeit Posts: 8,626 Member
    Lietchi wrote: »
    LisaMCaron wrote: »
    Hello I am wondering if anyone can help me figure how many calories in home made potato chips. Deep fried.

    American potato chips (crisps in the UK) or British potato chips (aka French fries)?

    For the first, I'd go for a big brand too.

    For French fries, I use the USDA entry 'white potato, French fries, from fresh, deep fried'.

    You can do it CORRECTLY... weight of the potato, weight of the oil, etc etc etc

    or like ^^ she said

    LOL

    I would push that easy button, myself. assuming its not something you eat every day or all the time ;)
  • wilson10102018
    wilson10102018 Posts: 1,306 Member
    Try microwave home made chips. With the proper potato and powdered salt they are better than the brands.
  • acpgee
    acpgee Posts: 8,059 Member
    If you want to cut calories on potato chips, you can make them in the microwave without oil. Thinly slice potatoes with a mandolin or food processor. Line a large plate with silicon coated baking paper. Lay the potato slices in a single layer and season. I like to use vinegar salt. Zap on high power for 6 minutes. Remove any that have turned golden brown. Continue to zap at 1 minute intervals, removing any browned slices and being careful because the margin of error between golden brown and burnt is narrow. These turn brittle as they cool.

    Corn chips can be made much the same way.
    https://www.cooksillustrated.com/how_tos/6544-microwave-tostadas

    Pappadoms (1 minute on high) and asian prawn crackers (30 seconds but put a glass of water in the microwave) sold for deep frying at home puff and crisp up in the microwave too.

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