Speaker 1: Are you a potato lover or more specifically a hot
Speaker 1: chippy lover? These are one of my salt food So
Speaker 1: today on the Nutrition Catch, we review three popular frozen
Speaker 1: chip varieties. Hi Adleanne Wood and I'm Sissy Burrow and
Speaker 1: as two of us Strays leading dietitians who specialize in
Speaker 1: evidence based nutrition, we bring you the Nutrition Catch product review,
Speaker 1: a weekly chat on new products and old favorites that
Speaker 1: you can find at the supermarkets. So to get us
Speaker 1: started today, Sissy, tell me, are you a hot chip lover?
Speaker 2: I have to be honestly, and of course I will
Speaker 2: eat them, but it's certainly not something that I personally
Speaker 2: would have added to my dinner on a weeknight. You know,
Speaker 2: I'm more likely if you're out at an amazing restaurant
Speaker 2: and they serve a really good quality chip. I'll eat some.
Speaker 2: But my kids love them. And I used to make
Speaker 2: a lot of the sweet potato fries, so I would
Speaker 2: just get a sweet potato, cut it up, put it
Speaker 2: in extraversion olibill and bake it. And then last year
Speaker 2: I had to review the best frozen chips for the
Speaker 2: Healthy Food Guide and I found a sweet potato variety
Speaker 2: that were so clean that I thought, why am I
Speaker 2: bothering to cut all these chips up myself and cook them?
Speaker 2: And I've been using them ever since with the kids,
Speaker 2: So two or three nights a week, my kids will
Speaker 2: have either what they describe as yellow chippies or orange
Speaker 2: jebbies with their dinner, which might be fish pieces or
Speaker 2: some chicken stencil But I myself don't love them, and i'm,
Speaker 2: you know, like we describe. I try and sort of
Speaker 2: use my calories with foods that I really like, so
Speaker 2: I sort of don't tend to have that with my
Speaker 2: evening meal, but for my kids and the family, I
Speaker 2: do buy them each week, so I'm pretty across them.
Speaker 2: So I'm pretty interested in some of the ones you've
Speaker 2: picked today because they're actually ones that I haven't really
Speaker 2: looked at. So I'm finding it quite enlightening myself.
Speaker 1: Lovely, And I'm like you, I love nothing more than
Speaker 1: like a good quality potato chip, Like I hate when
Speaker 1: you go to a cafe and you can tell it's
Speaker 1: just cooked in really crappy oil and they're sort of
Speaker 1: like half soggy. I really love, Like my favorite chips
Speaker 1: are like the chips with the trouple oil the parmesan
Speaker 1: on them. Whenever I see them in a restaurant, I'm like, oh,
Speaker 1: sign me up deliciously, But I'm like you, it has
Speaker 1: to be a good quality chip. And one of my
Speaker 1: favorite meals David and I multiple times a week we'll
Speaker 1: do crispy skin salmon, we do some chipper's in the
Speaker 1: air fry, and I do like a nice Asian sort
Speaker 1: of salad with like a honey sort of sorry a
Speaker 1: soy dressing on it as well. So that's one of
Speaker 1: our sort of go to meals each week.
Speaker 2: And I think definitely if I had an air fry
Speaker 2: at home, I'd probably use it for that purpose as well.
Speaker 2: But I think the other thing we have to say,
Speaker 2: of course, is a lot of the chips we eat
Speaker 2: from restaurants and things that cooked in not gray oil.
Speaker 2: So I'm always aware of that too, So you've got
Speaker 2: to try and make sure that, at least when you're
Speaker 2: having them, there from better oils. But yeah, the ones
Speaker 2: that you choose today are pretty interesting to the first.
Speaker 1: One I chose. I guess just based on flavor palette.
Speaker 1: So the birds Deli seasoned chips to me, they sound delicious.
Speaker 1: My mouth is watering their parmesan flavor with garlic and basil.
Speaker 1: So they're four dollars thirty at wells their six hundred
Speaker 1: grand bag. They before star holes rating and they made
Speaker 1: at least ninety six percent Australian ingredients, so they're basically
Speaker 1: an Assie made product, so they have eighty three percent potato.
Speaker 1: They use canola oil as a second ingredient, corn starch,
Speaker 1: potato starch, and rice flour, and I think that starch
Speaker 1: is just to kind of coat the chips in order
Speaker 1: for the seasoning to stick to it. I think they
Speaker 1: use some thickeners, salt, garlic powder, basil acidity regulators, some
Speaker 1: natural flavors, onion powder, and black pepper. So these are
Speaker 1: not gluten free. They actually contain wheat because there's a
Speaker 1: little bit of that wheat flour as I mentioned, which
Speaker 1: I think quats the potato in order for the seasoning
Speaker 1: to stick to it. So the ingredient list, you know,
Speaker 1: isn't too bad kind of you know what you would call,
Speaker 1: I guess a clean ingredient list. I mean, you're just
Speaker 1: getting herbs and a bit of potato. Chips are nothing
Speaker 1: too fancy there, and when you look at the ingredients.
Speaker 1: I think what we'll do, sir is is use a
Speaker 1: per hundred gram label because they're all going to be
Speaker 1: different serving sizes. So per hundred grams of chips, you've
Speaker 1: got seven hundred and twenty five kilogels, nearly two grams
Speaker 1: of protein, nearly eight grams of fat, with only point
Speaker 1: six of that being saturated fat. That's a pretty good fatile,
Speaker 1: nearly twenty grams of carbohydrates, less than one gram of
Speaker 1: sugar and the carbo hydrates obviously from the natural potato,
Speaker 1: Nearly two grams of dietary fiber, which is actually fairly good,
Speaker 1: and three hundred and forty five milligrams of sodium, so
Speaker 1: not ideal but not super high. It's not like a
Speaker 1: cup of soup or anything like that. So this is
Speaker 1: one product I thought was not the best one out there.
Speaker 1: Probably delicious by any means, probably one of the more
Speaker 1: better tasting ones, but in terms of the hot to
Speaker 1: bee variety all the ones that I was looking through,
Speaker 1: probably not one of my favorite.
Speaker 2: ZUZI.
Speaker 1: I think there are ones that are a bit lower calorie,
Speaker 1: definitely lower sodium, and had sort of a bit of
Speaker 1: a shorter ingredient list as well.
Speaker 2: Yeah, you know it's hard because overall they're mostly potato.
Speaker 2: But really, if you look at the difference between a
Speaker 2: potato that's got zero fat and then all of a
Speaker 2: sudden you're adding canola oil and getting close to eight
Speaker 2: grams of fat and hundred grams, which isn't a huge serve.
Speaker 2: Let's be honest, it'd be what, oh, I want to say,
Speaker 2: eight or ten of these kind of chips. It's not
Speaker 2: insignificant an amount. And the ingredient list is a bit messy,
Speaker 2: you know, like it's canola oil, starch is added, rice
Speaker 2: flower thickness. Like you know, if you get a potato yourself,
Speaker 2: chop it up, put some extraversion olive oil on it
Speaker 2: and bake it, it's a million times better than this.
Speaker 2: So it's still got four health Star ratings, which is
Speaker 2: where the Health Star rating system falls down because it's
Speaker 2: not looking at the profile of the ingredients. So you know,
Speaker 2: if I, as a dietician, if a client looked at
Speaker 2: this and thought I was recommending it, I think it
Speaker 2: would not be a good look. You know, just looking
Speaker 2: at that quick scan. Even though the proportions are quite
Speaker 2: smaller of these ingredients, you know, at eighty three percent potato.
Speaker 2: You're still having a fair whack of oil going through it,
Speaker 2: and it's not the best oil. So yeah, it certainly
Speaker 2: wouldn't be on my shopping list. You know. Is it
Speaker 2: as bad as deep fried chips in a fast food
Speaker 2: me or no? But considering what they're adding to it
Speaker 2: to get those flavors, I think there are better ways
Speaker 2: to do it, and I'm hoping when we go down
Speaker 2: through the ones you pick, there's probably better choices. But
Speaker 2: I haven't bought this deli range before. I know they're
Speaker 2: out there, but I wouldn't or I wouldn't recommend them
Speaker 2: just based on that kind of messiness of the panel.
Speaker 2: Am I being too harsh?
Speaker 1: No? I don't think so at all. No, I think
Speaker 1: there are some better varieties out there. But what really
Speaker 1: surprised me, and again, as you mentioned, this is where
Speaker 1: sort of the health star rating falls down. The majority
Speaker 1: of the chips in that in the range that I
Speaker 1: was looking through, the frozen chips, most of them are
Speaker 1: full star ratings. So you would automatically pick that up
Speaker 1: and think, oh, this is a healthy product because it's
Speaker 1: got four out of five stars. But what that actually
Speaker 1: means is that the stars are based on the other
Speaker 1: the chips in their rain, So I didn't actually choose
Speaker 1: like a beer battered one today, so those tended to
Speaker 1: go down a little bit in terms of the health Stars.
Speaker 1: And so really the health stars are comparing like to like,
Speaker 1: So we're just comparing frozen chips. We're not saying that
Speaker 1: the ones with full stars are a better option than say,
Speaker 1: I don't know, Greek yoga, tur better option than some
Speaker 1: rolled oats or something. We can't compare different products of
Speaker 1: different products. We can only compare the frozen chips and chips.
Speaker 1: So this is a full star already compared to other
Speaker 1: frozen chips on the market as well.
Speaker 2: Yeah, it's middle ground, isn't it. As I said, it
Speaker 2: wouldn't be something I recommend or buy. But it's not
Speaker 2: the worst thing in the supermarket. So let's keep in
Speaker 2: mind where it sits true.
Speaker 1: And definitely better than if you were going to you know,
Speaker 1: you wanted some chippies for your dinner and you're like, well,
Speaker 1: should I go to the fish and chip shop and
Speaker 1: order a couple of dollars whether chippies or buy this
Speaker 1: frozen bag from wol West. Absolutely, this is going to
Speaker 1: be a better quality product, particularly if you put in
Speaker 1: the oven and oven baked or into your air fry
Speaker 1: versus throwing it into the deep fry. Absolutely will be
Speaker 1: a better choice and probably more affordable as well.
Speaker 2: True, and that's a really good comparison. It's a million
Speaker 2: times better to have the homemade ones like this that
Speaker 2: you're heating up than any of the fried deep fried
Speaker 2: varieties from takeaway shops, which will inevitably be cooked in
Speaker 2: a terrible oil oil that's probably reheated, so much worse
Speaker 2: for you. So yeah, if we're putting them in a position,
Speaker 2: this is certainly middle ground, and i'd give it, you know,
Speaker 2: six or six and a half out of ten.
Speaker 1: And then the next one I've chosen SUSI I had
Speaker 1: to get some as you as your boys call them
Speaker 1: orange chippies in there, so I've got the McCain straight
Speaker 1: sweet potato chips. So this is a seven hundred and
Speaker 1: fifty grand bag, so it's actually a bit bigger, and
Speaker 1: it's five dollars eighty so the price is a little
Speaker 1: bit more than the Bird's Eye won, but it is
Speaker 1: you need to get more of their product. This again
Speaker 1: has four star House rating. Allergies may be present gluten
Speaker 1: and milk, but it does contain soy and soybean, so
Speaker 1: they're the allergies listed. So when you look at the
Speaker 1: ingredient list, it's eighty seven percent sweet potato, so again
Speaker 1: i'd still like to probably see that up over the
Speaker 1: ninety percent. It has a batter, so these are slightly battered.
Speaker 1: They've got maize flour, rice flour, modified maize, starches and
Speaker 1: some other starches and salt on that batter. They've got
Speaker 1: some raising agents in it stabilize a little bit of
Speaker 1: tumeric in there, so I'm not sure if that would
Speaker 1: maybe contribute to the color Susie or I'm not really
Speaker 1: sure what the turmeric extract in there is for and
Speaker 1: actually add colors into this as well. And sunflour oil
Speaker 1: is the last ingredients. So an interesting ingredient list, wouldn't
Speaker 1: you say it is?
Speaker 2: And when you start to see color, I think the
Speaker 2: first thing I noticed was that it's the sweet potatoes
Speaker 2: coming from South Africa. For all the people who want
Speaker 2: to support Australian it's not the best choice. The sweet
Speaker 2: potato amounts higher than the other comparison one, but yeah,
Speaker 2: I agree, they're sort of they're processing it up. You know,
Speaker 2: there's a lot of starts just being added. And you know,
Speaker 2: what I thought was interesting was the proportion of sugars
Speaker 2: was quite high. Nine grams of sugar per hundred grams.
Speaker 2: It's not differentiating added to naturally occurring. And I couldn't
Speaker 2: myself tell you what the natural proportion was in sweet potato,
Speaker 2: do you know off the top of your head. No,
Speaker 2: I'm sure it's not nine though.
Speaker 1: It is higher than white potato, but not at the
Speaker 1: top of my head. But I will go through the
Speaker 1: nutrient panel.
Speaker 2: Sorry.
Speaker 1: So per hundred grams, five hundred and sixty six kilodels,
Speaker 1: so a little bit lower than the bird's eye one
Speaker 1: that we talked about. You've got less than a gram
Speaker 1: of protein. You've got five and a half grams of
Speaker 1: fat total, approximately one gram of saturated fat, so still
Speaker 1: not too bad fat profile there. You've got nineteen grams
Speaker 1: of carbohydrates with nine grams of sugars three point four
Speaker 1: grams of fibers, so that's actually a decent amount of
Speaker 1: fiber per one hundred grams and two hundred and ten
Speaker 1: milligrams of sodium, so not super high, but also not
Speaker 1: sort of insignificant as well, because there is added salt
Speaker 1: in this product. So again I would say this probably
Speaker 1: sits medium ground for me. Susie. I think a lot
Speaker 1: of people sort of put sweet potato in this sort
Speaker 1: of health halo category. I think the humble white potato
Speaker 1: is very nutritious. I for one, don't enjoy sweet potato
Speaker 1: as much as I do white potato. I will always
Speaker 1: choose white potato over sweet potato. That's just my personal preference.
Speaker 1: But I know a lot of people do actually just
Speaker 1: like the taste of sweet potato because it is sweeter.
Speaker 1: But I really do think you can definitely make a
Speaker 1: better option for yourself at home. And I think what
Speaker 1: really drags us down a little bit is the fact
Speaker 1: that they're sort of slightly batters. They have that little
Speaker 1: bit of batter on them, which you know contributes to
Speaker 1: the higher fat percentage, higher calorie percentage as well.
Speaker 2: And I want to say, I'm having a little quick look,
Speaker 2: I think there are better sweet potato options in supermarket.
Speaker 2: I don't think I'm just looking. I don't think these
Speaker 2: are the ones that I buy off the top of
Speaker 2: my head. So they're okay, And it's the same as
Speaker 2: that potato version, but I do think nutritionally and why
Speaker 2: I'm just looking through now. But when we go through
Speaker 2: the next one, I'll see if I can track it
Speaker 2: down and see if it's got a higher percentage of
Speaker 2: sweet potato and if it's an Australian made product. But
Speaker 2: you're right, you know it's better than a pub version.
Speaker 2: It's not going to really hurt you in the grand
Speaker 2: scheme of things. But if you're looking to minimize the
Speaker 2: addition of food additives and processed foods, you know it's
Speaker 2: not as clean as it could be. And yeah, I
Speaker 2: would argue that slicing up the sweet potato yourself with
Speaker 2: some extra virgin olive oil in the air fry is
Speaker 2: not a bad idea. But if you want to keep these,
Speaker 2: you know, for a Saturday night when you've got some
Speaker 2: quick fish and chips, it's not going to hurt you either.
Speaker 2: It's sort of splitting hairs about, you know, how bad
Speaker 2: about it is in the big scheme of things. Yeah,
Speaker 2: so you know, middle ground again for me, I'd give
Speaker 2: it a six and a half out of ten, definitely.
Speaker 1: And then the last one, Susie I found and these
Speaker 1: really did surprise me. So the wools chunky steakhouse chips,
Speaker 1: so you get a killer bag for two dollars fifty,
Speaker 1: so this is very affordable. When you look at the
Speaker 1: McCain's ones, you get five dollars eighty seven fifty and
Speaker 1: the Bird's Eye ones was a smaller bag, only six
Speaker 1: hundred grams at four dollars thirty, so you're getting nearly
Speaker 1: double the product for you know, less than half of
Speaker 1: the costs. So affordability wise, very good. Made in Australia
Speaker 1: from at least ninety nine percent Australian ingredients, so it's
Speaker 1: an oddie homegrown product. Four and a half star, so
Speaker 1: this is a better option compared to the other frozen
Speaker 1: chips out there. And if you look at the ingredient
Speaker 1: list three ingredients USI which we love to see, we've
Speaker 1: got ninety six percent potato, a little bit of canola
Speaker 1: oil and a little bit of dextros. The allogens are
Speaker 1: gluten so oh that's because the dextrosis from maize. And
Speaker 1: then if you look at the nutrient panel per one
Speaker 1: hundred grams five hundred and fifty kilodeles, so compared to
Speaker 1: the other two that we review, this is the lowest
Speaker 1: calory of the lowest kilodeal option, three point one grams
Speaker 1: of protein, three point seven grams of fat, less than
Speaker 1: one gram of saturated so very low fat because they
Speaker 1: don't actually they're actually only adding a very small amount
Speaker 1: of oil because you've got ninety six percent potato when
Speaker 1: they're you've got twenty grams of carbo hydrate, but only
Speaker 1: point five grams of sugars. Compared to the sweet potato ones,
Speaker 1: we've had nine grams of sugars, two point seven grams
Speaker 1: of dietary fiber, and only thirty nine milligrams of sodium,
Speaker 1: So very very low salt because they don't actually add
Speaker 1: any salt into the product. So this is my overall winner.
Speaker 1: SUSI from a cost perspective, an ingredient liss perspective, and
Speaker 1: a nutrition panel perspective, must sques. I haven't actually tried them,
Speaker 1: haven't eaten them. Probably will go and actually get these
Speaker 1: and pop them in my air fry because I'm very
Speaker 1: much I will buy my normal potatoes, quote them in
Speaker 1: a little bit of extraversion olive, will add my own
Speaker 1: herbs and spices, then throw them into the air fry.
Speaker 1: But I think for the convenience option of this. I
Speaker 1: will definitely give these a whirl and see how they
Speaker 1: turn out. So this is my pick of the bunch.
Speaker 1: Quite surprisingly, I agree.
Speaker 2: I'm excited as well because one, how long can you
Speaker 2: spend in that frozen section before you start to get
Speaker 2: really cold and leave? So I have never looked at
Speaker 2: this product either. I think it's disappointing that they've added
Speaker 2: some mazed deck strokes in there because there's very few
Speaker 2: options for people who need gluten chips. Because I did
Speaker 2: look at that quite recently. I was putting together a
Speaker 2: gluten free trolley and I couldn't find much frozen food
Speaker 2: at all that was gluten free for people who needed it,
Speaker 2: which is disappointing. But I'm with you. It's Australian, it's
Speaker 2: cost effective, it's hardly got anything in it. It's mostly potato.
Speaker 2: You know, hopefully they taste good, but yeah, you can't
Speaker 2: go past this is a really good product. And I'm
Speaker 2: also wondering if they've got a sweet potato version, because
Speaker 2: they're great. I would buy these one hundred percent, and
Speaker 2: I probably will now that we've gone through the little listings.
Speaker 2: How I'm realizing that the sweet potato ones I think
Speaker 2: I'm buying are also South African probas any wrong with that,
Speaker 2: but we're trying to support Australian so yeah, I'll actually
Speaker 2: give these steakhouse chips a go. And I'm wondering if
Speaker 2: they do have a sweet potato variety.
Speaker 1: Not that I could see, but hey, Wilworth, if you're listening,
Speaker 1: you're doing well, keep going give us a sweet.
Speaker 2: Potato variety as well. Credit where credit's due to the supermarket,
Speaker 2: it's true.
Speaker 1: Yeah, it's a great product. And I really love my
Speaker 1: big chunky chip, so I like that these are the
Speaker 1: thick steakhouse ones as well. So I'm a big fan.
Speaker 1: I can't wait to rush down to the shops and
Speaker 1: actually grab these, So it gets a big green light
Speaker 1: for me, Susie.
Speaker 2: Yeah, and that's nice because so often, leh, we spend
Speaker 2: time criticizing supermarkets, so we want to be clear that when,
Speaker 2: as I said, they're doing something good, we want to
Speaker 2: support them. So yeah, it's a really good product. Four
Speaker 2: point five health star ratings, nothing hardly anything being added.
Speaker 2: The sodium is really low, you know, that's a tenth
Speaker 2: of some of the sodium numbers. You can see how
Speaker 2: good it is. The fiber is really strong. They're leaving
Speaker 2: some skin on those potatoes. But yeah, the question will
Speaker 2: be whether they taste good. But I'm sure in an
Speaker 2: air fry they will taste pretty good. And I'm absolutely
Speaker 2: I'm with you. I will actually try this brand now,
Speaker 2: you know, having a closer look at the nutritionals because
Speaker 2: I have done a quick sort of look at what's
Speaker 2: out there and from what I can see, most of
Speaker 2: the sweet potato fries are coming from overseas and most
Speaker 2: do they have that kind of coating on them, which
Speaker 2: is increasing the food attitudes that are going through. They're
Speaker 2: not as perhaps good as we would like them to be.
Speaker 2: So absolutely thumbs up from me on this product. I'll
Speaker 2: be giving it a go. And it just goes to
Speaker 2: show you just never know with products, which is why
Speaker 2: we have of course Nutrition Couch product review to try
Speaker 2: and make it easier, because you literally do need a
Speaker 2: degree as well as some really good glasses to see
Speaker 2: what's going on in these products.
Speaker 1: And the Humble Potato the Humble Spot takes it out
Speaker 1: today first prize gold medal.
Speaker 2: Yes, he thumbs up from both of us, and we'll
Speaker 2: let you know on an Instagram story very soon, if
Speaker 2: we've tried them with the kids and how we go,
Speaker 2: and if we can track down a better sweet potato
Speaker 2: chip option, because we're not really that happy with it.
Speaker 2: What's out there and what we've found today.
Speaker 1: No, I think definitely if you can make your own,
Speaker 1: do it. But these are very good if you're liking
Speaker 1: a thick, chunky, white potato chip option. This is very
Speaker 1: very affordable and Aussie made as well, So we.
Speaker 2: Really do like that, true, true, true.
Speaker 1: So that brings us to the end of the Nutrition
Speaker 1: Catch product review Susie. It always goes so very quickly,
Speaker 1: and we could talk about frozen chips all day long,
Speaker 1: but it's making me hungry, so I should go. And
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Speaker 2: Thanks for listening to you. Next week,