Pub chips
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner.
Thick-cut skin-on chips; 4 side servings.
4 servingsFinal yield 650 g
Ingredients
- 800 gPotatoes, flesh and skin, raw
- 80 gOil, olive, salad or cooking
- 3 gSalt, table
Method
- Prepare 800 g undamaged skin-on potatoes, scrub them and cut into chips about 12 mm wide. Dry them thoroughly.
- Heat about 900 g oil in a deep fryer to 160 °C. Fry potatoes in batches for eight minutes, then rest them for three minutes.
- Heat oil to 190 °C and fry chips for three minutes until golden. Drain, transfer to a bowl and toss with 3 g salt. Nutrition counts 80 g oil under C-FRY.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,323.2 kcal
- Protein
- 16.4 g
- Fat
- 80.7 g
- Total carbohydrate (by difference)
- 139.9 g
- Total dietary fibre (USDA)
- 16.8 g
- Saturated fatty acids
- 11.2 g
- Sodium
- 1,212.3 mg
- Salt (sodium × 2.5)
- 3 g
Per serving
- Energy
- 330.8 kcal
- Protein
- 4.1 g
- Fat
- 20.2 g
- Total carbohydrate (by difference)
- 35 g
- Total dietary fibre (USDA)
- 4.2 g
- Saturated fatty acids
- 2.8 g
- Sodium
- 303.1 mg
- Salt (sodium × 2.5)
- 0.76 g
Per 100 g of finished food
- Energy
- 203.6 kcal
- Protein
- 2.5 g
- Fat
- 12.4 g
- Total carbohydrate (by difference)
- 21.5 g
- Total dietary fibre (USDA)
- 2.6 g
- Saturated fatty acids
- 1.7 g
- Sodium
- 186.5 mg
- Salt (sodium × 2.5)
- 0.47 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal