WEBVTT - TNC Review: Frozen Potato Chips

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<v Speaker 1>Are you a potato lover or more specifically a hot

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<v Speaker 1>chippy lover? These are one of my salt food So

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<v Speaker 1>today on the Nutrition Catch, we review three popular frozen

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<v Speaker 1>chip varieties. Hi Adleanne Wood and I'm Sissy Burrow and

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<v Speaker 1>as two of us Strays leading dietitians who specialize in

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<v Speaker 1>evidence based nutrition, we bring you the Nutrition Catch product review,

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<v Speaker 1>a weekly chat on new products and old favorites that

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<v Speaker 1>you can find at the supermarkets. So to get us

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<v Speaker 1>started today, Sissy, tell me, are you a hot chip lover?

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<v Speaker 2>I have to be honestly, and of course I will

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<v Speaker 2>eat them, but it's certainly not something that I personally

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<v Speaker 2>would have added to my dinner on a weeknight. You know,

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<v Speaker 2>I'm more likely if you're out at an amazing restaurant

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<v Speaker 2>and they serve a really good quality chip. I'll eat some.

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<v Speaker 2>But my kids love them. And I used to make

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<v Speaker 2>a lot of the sweet potato fries, so I would

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<v Speaker 2>just get a sweet potato, cut it up, put it

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<v Speaker 2>in extraversion olibill and bake it. And then last year

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<v Speaker 2>I had to review the best frozen chips for the

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<v Speaker 2>Healthy Food Guide and I found a sweet potato variety

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<v Speaker 2>that were so clean that I thought, why am I

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<v Speaker 2>bothering to cut all these chips up myself and cook them?

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<v Speaker 2>And I've been using them ever since with the kids,

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<v Speaker 2>So two or three nights a week, my kids will

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<v Speaker 2>have either what they describe as yellow chippies or orange

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<v Speaker 2>jebbies with their dinner, which might be fish pieces or

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<v Speaker 2>some chicken stencil But I myself don't love them, and i'm,

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<v Speaker 2>you know, like we describe. I try and sort of

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<v Speaker 2>use my calories with foods that I really like, so

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<v Speaker 2>I sort of don't tend to have that with my

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<v Speaker 2>evening meal, but for my kids and the family, I

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<v Speaker 2>do buy them each week, so I'm pretty across them.

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<v Speaker 2>So I'm pretty interested in some of the ones you've

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<v Speaker 2>picked today because they're actually ones that I haven't really

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<v Speaker 2>looked at. So I'm finding it quite enlightening myself.

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<v Speaker 1>Lovely, And I'm like you, I love nothing more than

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<v Speaker 1>like a good quality potato chip, Like I hate when

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<v Speaker 1>you go to a cafe and you can tell it's

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<v Speaker 1>just cooked in really crappy oil and they're sort of

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<v Speaker 1>like half soggy. I really love, Like my favorite chips

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<v Speaker 1>are like the chips with the trouple oil the parmesan

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<v Speaker 1>on them. Whenever I see them in a restaurant, I'm like, oh,

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<v Speaker 1>sign me up deliciously, But I'm like you, it has

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<v Speaker 1>to be a good quality chip. And one of my

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<v Speaker 1>favorite meals David and I multiple times a week we'll

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<v Speaker 1>do crispy skin salmon, we do some chipper's in the

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<v Speaker 1>air fry, and I do like a nice Asian sort

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<v Speaker 1>of salad with like a honey sort of sorry a

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<v Speaker 1>soy dressing on it as well. So that's one of

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<v Speaker 1>our sort of go to meals each week.

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<v Speaker 2>And I think definitely if I had an air fry

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<v Speaker 2>at home, I'd probably use it for that purpose as well.

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<v Speaker 2>But I think the other thing we have to say,

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<v Speaker 2>of course, is a lot of the chips we eat

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<v Speaker 2>from restaurants and things that cooked in not gray oil.

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<v Speaker 2>So I'm always aware of that too, So you've got

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<v Speaker 2>to try and make sure that, at least when you're

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<v Speaker 2>having them, there from better oils. But yeah, the ones

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<v Speaker 2>that you choose today are pretty interesting to the first.

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<v Speaker 1>One I chose. I guess just based on flavor palette.

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<v Speaker 1>So the birds Deli seasoned chips to me, they sound delicious.

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<v Speaker 1>My mouth is watering their parmesan flavor with garlic and basil.

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<v Speaker 1>So they're four dollars thirty at wells their six hundred

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<v Speaker 1>grand bag. They before star holes rating and they made

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<v Speaker 1>at least ninety six percent Australian ingredients, so they're basically

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<v Speaker 1>an Assie made product, so they have eighty three percent potato.

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<v Speaker 1>They use canola oil as a second ingredient, corn starch,

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<v Speaker 1>potato starch, and rice flour, and I think that starch

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<v Speaker 1>is just to kind of coat the chips in order

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<v Speaker 1>for the seasoning to stick to it. I think they

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<v Speaker 1>use some thickeners, salt, garlic powder, basil acidity regulators, some

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<v Speaker 1>natural flavors, onion powder, and black pepper. So these are

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<v Speaker 1>not gluten free. They actually contain wheat because there's a

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<v Speaker 1>little bit of that wheat flour as I mentioned, which

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<v Speaker 1>I think quats the potato in order for the seasoning

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<v Speaker 1>to stick to it. So the ingredient list, you know,

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<v Speaker 1>isn't too bad kind of you know what you would call,

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<v Speaker 1>I guess a clean ingredient list. I mean, you're just

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<v Speaker 1>getting herbs and a bit of potato. Chips are nothing

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<v Speaker 1>too fancy there, and when you look at the ingredients.

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<v Speaker 1>I think what we'll do, sir is is use a

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<v Speaker 1>per hundred gram label because they're all going to be

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<v Speaker 1>different serving sizes. So per hundred grams of chips, you've

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<v Speaker 1>got seven hundred and twenty five kilogels, nearly two grams

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<v Speaker 1>of protein, nearly eight grams of fat, with only point

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<v Speaker 1>six of that being saturated fat. That's a pretty good fatile,

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<v Speaker 1>nearly twenty grams of carbohydrates, less than one gram of

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<v Speaker 1>sugar and the carbo hydrates obviously from the natural potato,

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<v Speaker 1>Nearly two grams of dietary fiber, which is actually fairly good,

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<v Speaker 1>and three hundred and forty five milligrams of sodium, so

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<v Speaker 1>not ideal but not super high. It's not like a

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<v Speaker 1>cup of soup or anything like that. So this is

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<v Speaker 1>one product I thought was not the best one out there.

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<v Speaker 1>Probably delicious by any means, probably one of the more

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<v Speaker 1>better tasting ones, but in terms of the hot to

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<v Speaker 1>bee variety all the ones that I was looking through,

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<v Speaker 1>probably not one of my favorite.

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<v Speaker 2>ZUZI.

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<v Speaker 1>I think there are ones that are a bit lower calorie,

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<v Speaker 1>definitely lower sodium, and had sort of a bit of

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<v Speaker 1>a shorter ingredient list as well.

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<v Speaker 2>Yeah, you know it's hard because overall they're mostly potato.

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<v Speaker 2>But really, if you look at the difference between a

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<v Speaker 2>potato that's got zero fat and then all of a

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<v Speaker 2>sudden you're adding canola oil and getting close to eight

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<v Speaker 2>grams of fat and hundred grams, which isn't a huge serve.

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<v Speaker 2>Let's be honest, it'd be what, oh, I want to say,

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<v Speaker 2>eight or ten of these kind of chips. It's not

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<v Speaker 2>insignificant an amount. And the ingredient list is a bit messy,

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<v Speaker 2>you know, like it's canola oil, starch is added, rice

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<v Speaker 2>flower thickness. Like you know, if you get a potato yourself,

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<v Speaker 2>chop it up, put some extraversion olive oil on it

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<v Speaker 2>and bake it, it's a million times better than this.

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<v Speaker 2>So it's still got four health Star ratings, which is

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<v Speaker 2>where the Health Star rating system falls down because it's

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<v Speaker 2>not looking at the profile of the ingredients. So you know,

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<v Speaker 2>if I, as a dietician, if a client looked at

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<v Speaker 2>this and thought I was recommending it, I think it

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<v Speaker 2>would not be a good look. You know, just looking

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<v Speaker 2>at that quick scan. Even though the proportions are quite

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<v Speaker 2>smaller of these ingredients, you know, at eighty three percent potato.

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<v Speaker 2>You're still having a fair whack of oil going through it,

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<v Speaker 2>and it's not the best oil. So yeah, it certainly

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<v Speaker 2>wouldn't be on my shopping list. You know. Is it

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<v Speaker 2>as bad as deep fried chips in a fast food

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<v Speaker 2>me or no? But considering what they're adding to it

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<v Speaker 2>to get those flavors, I think there are better ways

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<v Speaker 2>to do it, and I'm hoping when we go down

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<v Speaker 2>through the ones you pick, there's probably better choices. But

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<v Speaker 2>I haven't bought this deli range before. I know they're

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<v Speaker 2>out there, but I wouldn't or I wouldn't recommend them

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<v Speaker 2>just based on that kind of messiness of the panel.

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<v Speaker 2>Am I being too harsh?

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<v Speaker 1>No? I don't think so at all. No, I think

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<v Speaker 1>there are some better varieties out there. But what really

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<v Speaker 1>surprised me, and again, as you mentioned, this is where

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<v Speaker 1>sort of the health star rating falls down. The majority

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<v Speaker 1>of the chips in that in the range that I

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<v Speaker 1>was looking through, the frozen chips, most of them are

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<v Speaker 1>full star ratings. So you would automatically pick that up

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<v Speaker 1>and think, oh, this is a healthy product because it's

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<v Speaker 1>got four out of five stars. But what that actually

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<v Speaker 1>means is that the stars are based on the other

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<v Speaker 1>the chips in their rain, So I didn't actually choose

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<v Speaker 1>like a beer battered one today, so those tended to

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<v Speaker 1>go down a little bit in terms of the health Stars.

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<v Speaker 1>And so really the health stars are comparing like to like,

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<v Speaker 1>So we're just comparing frozen chips. We're not saying that

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<v Speaker 1>the ones with full stars are a better option than say,

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<v Speaker 1>I don't know, Greek yoga, tur better option than some

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<v Speaker 1>rolled oats or something. We can't compare different products of

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<v Speaker 1>different products. We can only compare the frozen chips and chips.

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<v Speaker 1>So this is a full star already compared to other

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<v Speaker 1>frozen chips on the market as well.

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<v Speaker 2>Yeah, it's middle ground, isn't it. As I said, it

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<v Speaker 2>wouldn't be something I recommend or buy. But it's not

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<v Speaker 2>the worst thing in the supermarket. So let's keep in

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<v Speaker 2>mind where it sits true.

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<v Speaker 1>And definitely better than if you were going to you know,

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<v Speaker 1>you wanted some chippies for your dinner and you're like, well,

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<v Speaker 1>should I go to the fish and chip shop and

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<v Speaker 1>order a couple of dollars whether chippies or buy this

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<v Speaker 1>frozen bag from wol West. Absolutely, this is going to

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<v Speaker 1>be a better quality product, particularly if you put in

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<v Speaker 1>the oven and oven baked or into your air fry

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<v Speaker 1>versus throwing it into the deep fry. Absolutely will be

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<v Speaker 1>a better choice and probably more affordable as well.

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<v Speaker 2>True, and that's a really good comparison. It's a million

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<v Speaker 2>times better to have the homemade ones like this that

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<v Speaker 2>you're heating up than any of the fried deep fried

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<v Speaker 2>varieties from takeaway shops, which will inevitably be cooked in

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<v Speaker 2>a terrible oil oil that's probably reheated, so much worse

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<v Speaker 2>for you. So yeah, if we're putting them in a position,

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<v Speaker 2>this is certainly middle ground, and i'd give it, you know,

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<v Speaker 2>six or six and a half out of ten.

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<v Speaker 1>And then the next one I've chosen SUSI I had

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<v Speaker 1>to get some as you as your boys call them

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<v Speaker 1>orange chippies in there, so I've got the McCain straight

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<v Speaker 1>sweet potato chips. So this is a seven hundred and

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<v Speaker 1>fifty grand bag, so it's actually a bit bigger, and

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<v Speaker 1>it's five dollars eighty so the price is a little

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<v Speaker 1>bit more than the Bird's Eye won, but it is

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<v Speaker 1>you need to get more of their product. This again

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<v Speaker 1>has four star House rating. Allergies may be present gluten

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<v Speaker 1>and milk, but it does contain soy and soybean, so

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<v Speaker 1>they're the allergies listed. So when you look at the

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<v Speaker 1>ingredient list, it's eighty seven percent sweet potato, so again

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<v Speaker 1>i'd still like to probably see that up over the

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<v Speaker 1>ninety percent. It has a batter, so these are slightly battered.

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<v Speaker 1>They've got maize flour, rice flour, modified maize, starches and

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<v Speaker 1>some other starches and salt on that batter. They've got

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<v Speaker 1>some raising agents in it stabilize a little bit of

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<v Speaker 1>tumeric in there, so I'm not sure if that would

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<v Speaker 1>maybe contribute to the color Susie or I'm not really

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<v Speaker 1>sure what the turmeric extract in there is for and

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<v Speaker 1>actually add colors into this as well. And sunflour oil

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<v Speaker 1>is the last ingredients. So an interesting ingredient list, wouldn't

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<v Speaker 1>you say it is?

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<v Speaker 2>And when you start to see color, I think the

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<v Speaker 2>first thing I noticed was that it's the sweet potatoes

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<v Speaker 2>coming from South Africa. For all the people who want

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<v Speaker 2>to support Australian it's not the best choice. The sweet

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<v Speaker 2>potato amounts higher than the other comparison one, but yeah,

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<v Speaker 2>I agree, they're sort of they're processing it up. You know,

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<v Speaker 2>there's a lot of starts just being added. And you know,

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<v Speaker 2>what I thought was interesting was the proportion of sugars

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<v Speaker 2>was quite high. Nine grams of sugar per hundred grams.

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<v Speaker 2>It's not differentiating added to naturally occurring. And I couldn't

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<v Speaker 2>myself tell you what the natural proportion was in sweet potato,

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<v Speaker 2>do you know off the top of your head. No,

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<v Speaker 2>I'm sure it's not nine though.

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<v Speaker 1>It is higher than white potato, but not at the

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<v Speaker 1>top of my head. But I will go through the

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<v Speaker 1>nutrient panel.

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<v Speaker 2>Sorry.

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<v Speaker 1>So per hundred grams, five hundred and sixty six kilodels,

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<v Speaker 1>so a little bit lower than the bird's eye one

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<v Speaker 1>that we talked about. You've got less than a gram

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<v Speaker 1>of protein. You've got five and a half grams of

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<v Speaker 1>fat total, approximately one gram of saturated fat, so still

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<v Speaker 1>not too bad fat profile there. You've got nineteen grams

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<v Speaker 1>of carbohydrates with nine grams of sugars three point four

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<v Speaker 1>grams of fibers, so that's actually a decent amount of

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<v Speaker 1>fiber per one hundred grams and two hundred and ten

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<v Speaker 1>milligrams of sodium, so not super high, but also not

0:10:04.960 --> 0:10:07.439
<v Speaker 1>sort of insignificant as well, because there is added salt

0:10:07.480 --> 0:10:10.640
<v Speaker 1>in this product. So again I would say this probably

0:10:10.720 --> 0:10:12.880
<v Speaker 1>sits medium ground for me. Susie. I think a lot

0:10:12.880 --> 0:10:15.000
<v Speaker 1>of people sort of put sweet potato in this sort

0:10:15.000 --> 0:10:17.760
<v Speaker 1>of health halo category. I think the humble white potato

0:10:18.040 --> 0:10:21.200
<v Speaker 1>is very nutritious. I for one, don't enjoy sweet potato

0:10:21.200 --> 0:10:23.160
<v Speaker 1>as much as I do white potato. I will always

0:10:23.200 --> 0:10:26.440
<v Speaker 1>choose white potato over sweet potato. That's just my personal preference.

0:10:27.040 --> 0:10:28.640
<v Speaker 1>But I know a lot of people do actually just

0:10:28.720 --> 0:10:30.720
<v Speaker 1>like the taste of sweet potato because it is sweeter.

0:10:30.840 --> 0:10:32.880
<v Speaker 1>But I really do think you can definitely make a

0:10:32.880 --> 0:10:35.320
<v Speaker 1>better option for yourself at home. And I think what

0:10:35.360 --> 0:10:37.920
<v Speaker 1>really drags us down a little bit is the fact

0:10:37.960 --> 0:10:40.080
<v Speaker 1>that they're sort of slightly batters. They have that little

0:10:40.080 --> 0:10:42.400
<v Speaker 1>bit of batter on them, which you know contributes to

0:10:42.440 --> 0:10:46.040
<v Speaker 1>the higher fat percentage, higher calorie percentage as well.

0:10:46.080 --> 0:10:48.320
<v Speaker 2>And I want to say, I'm having a little quick look,

0:10:48.800 --> 0:10:54.199
<v Speaker 2>I think there are better sweet potato options in supermarket.

0:10:54.240 --> 0:10:56.679
<v Speaker 2>I don't think I'm just looking. I don't think these

0:10:56.720 --> 0:10:59.280
<v Speaker 2>are the ones that I buy off the top of

0:10:59.280 --> 0:11:02.200
<v Speaker 2>my head. So they're okay, And it's the same as

0:11:02.240 --> 0:11:06.439
<v Speaker 2>that potato version, but I do think nutritionally and why

0:11:06.440 --> 0:11:07.920
<v Speaker 2>I'm just looking through now. But when we go through

0:11:07.920 --> 0:11:09.120
<v Speaker 2>the next one, I'll see if I can track it

0:11:09.160 --> 0:11:10.760
<v Speaker 2>down and see if it's got a higher percentage of

0:11:10.760 --> 0:11:13.560
<v Speaker 2>sweet potato and if it's an Australian made product. But

0:11:13.559 --> 0:11:15.720
<v Speaker 2>you're right, you know it's better than a pub version.

0:11:16.200 --> 0:11:18.079
<v Speaker 2>It's not going to really hurt you in the grand

0:11:18.559 --> 0:11:21.840
<v Speaker 2>scheme of things. But if you're looking to minimize the

0:11:21.880 --> 0:11:26.040
<v Speaker 2>addition of food additives and processed foods, you know it's

0:11:26.080 --> 0:11:27.480
<v Speaker 2>not as clean as it could be. And yeah, I

0:11:27.480 --> 0:11:30.000
<v Speaker 2>would argue that slicing up the sweet potato yourself with

0:11:30.000 --> 0:11:31.760
<v Speaker 2>some extra virgin olive oil in the air fry is

0:11:31.800 --> 0:11:34.199
<v Speaker 2>not a bad idea. But if you want to keep these,

0:11:34.440 --> 0:11:36.840
<v Speaker 2>you know, for a Saturday night when you've got some

0:11:36.960 --> 0:11:38.840
<v Speaker 2>quick fish and chips, it's not going to hurt you either.

0:11:39.240 --> 0:11:41.360
<v Speaker 2>It's sort of splitting hairs about, you know, how bad

0:11:41.400 --> 0:11:44.560
<v Speaker 2>about it is in the big scheme of things. Yeah,

0:11:44.640 --> 0:11:46.640
<v Speaker 2>so you know, middle ground again for me, I'd give

0:11:46.640 --> 0:11:49.200
<v Speaker 2>it a six and a half out of ten, definitely.

0:11:49.240 --> 0:11:51.400
<v Speaker 1>And then the last one, Susie I found and these

0:11:51.600 --> 0:11:56.120
<v Speaker 1>really did surprise me. So the wools chunky steakhouse chips,

0:11:56.120 --> 0:11:58.720
<v Speaker 1>so you get a killer bag for two dollars fifty,

0:11:58.800 --> 0:12:01.240
<v Speaker 1>so this is very affordable. When you look at the

0:12:01.320 --> 0:12:04.280
<v Speaker 1>McCain's ones, you get five dollars eighty seven fifty and

0:12:04.360 --> 0:12:06.640
<v Speaker 1>the Bird's Eye ones was a smaller bag, only six

0:12:06.720 --> 0:12:09.240
<v Speaker 1>hundred grams at four dollars thirty, so you're getting nearly

0:12:09.280 --> 0:12:11.800
<v Speaker 1>double the product for you know, less than half of

0:12:11.920 --> 0:12:15.880
<v Speaker 1>the costs. So affordability wise, very good. Made in Australia

0:12:15.880 --> 0:12:18.400
<v Speaker 1>from at least ninety nine percent Australian ingredients, so it's

0:12:18.440 --> 0:12:21.160
<v Speaker 1>an oddie homegrown product. Four and a half star, so

0:12:21.320 --> 0:12:23.600
<v Speaker 1>this is a better option compared to the other frozen

0:12:23.640 --> 0:12:25.680
<v Speaker 1>chips out there. And if you look at the ingredient

0:12:25.720 --> 0:12:28.280
<v Speaker 1>list three ingredients USI which we love to see, we've

0:12:28.280 --> 0:12:31.199
<v Speaker 1>got ninety six percent potato, a little bit of canola

0:12:31.240 --> 0:12:35.000
<v Speaker 1>oil and a little bit of dextros. The allogens are

0:12:35.000 --> 0:12:38.760
<v Speaker 1>gluten so oh that's because the dextrosis from maize. And

0:12:38.800 --> 0:12:40.880
<v Speaker 1>then if you look at the nutrient panel per one

0:12:40.920 --> 0:12:44.559
<v Speaker 1>hundred grams five hundred and fifty kilodeles, so compared to

0:12:44.600 --> 0:12:46.400
<v Speaker 1>the other two that we review, this is the lowest

0:12:46.400 --> 0:12:49.480
<v Speaker 1>calory of the lowest kilodeal option, three point one grams

0:12:49.480 --> 0:12:52.080
<v Speaker 1>of protein, three point seven grams of fat, less than

0:12:52.080 --> 0:12:54.360
<v Speaker 1>one gram of saturated so very low fat because they

0:12:54.360 --> 0:12:57.040
<v Speaker 1>don't actually they're actually only adding a very small amount

0:12:57.040 --> 0:12:59.199
<v Speaker 1>of oil because you've got ninety six percent potato when

0:12:59.200 --> 0:13:01.800
<v Speaker 1>they're you've got twenty grams of carbo hydrate, but only

0:13:01.920 --> 0:13:05.440
<v Speaker 1>point five grams of sugars. Compared to the sweet potato ones,

0:13:05.480 --> 0:13:08.800
<v Speaker 1>we've had nine grams of sugars, two point seven grams

0:13:08.800 --> 0:13:11.800
<v Speaker 1>of dietary fiber, and only thirty nine milligrams of sodium,

0:13:11.880 --> 0:13:14.640
<v Speaker 1>So very very low salt because they don't actually add

0:13:14.640 --> 0:13:17.760
<v Speaker 1>any salt into the product. So this is my overall winner.

0:13:17.800 --> 0:13:21.240
<v Speaker 1>SUSI from a cost perspective, an ingredient liss perspective, and

0:13:21.320 --> 0:13:25.240
<v Speaker 1>a nutrition panel perspective, must sques. I haven't actually tried them,

0:13:25.280 --> 0:13:27.959
<v Speaker 1>haven't eaten them. Probably will go and actually get these

0:13:27.960 --> 0:13:29.560
<v Speaker 1>and pop them in my air fry because I'm very

0:13:29.640 --> 0:13:32.120
<v Speaker 1>much I will buy my normal potatoes, quote them in

0:13:32.160 --> 0:13:34.000
<v Speaker 1>a little bit of extraversion olive, will add my own

0:13:34.000 --> 0:13:36.160
<v Speaker 1>herbs and spices, then throw them into the air fry.

0:13:36.400 --> 0:13:39.040
<v Speaker 1>But I think for the convenience option of this. I

0:13:39.080 --> 0:13:41.959
<v Speaker 1>will definitely give these a whirl and see how they

0:13:41.960 --> 0:13:44.040
<v Speaker 1>turn out. So this is my pick of the bunch.

0:13:44.400 --> 0:13:46.000
<v Speaker 1>Quite surprisingly, I agree.

0:13:46.200 --> 0:13:49.160
<v Speaker 2>I'm excited as well because one, how long can you

0:13:49.200 --> 0:13:51.400
<v Speaker 2>spend in that frozen section before you start to get

0:13:51.440 --> 0:13:53.240
<v Speaker 2>really cold and leave? So I have never looked at

0:13:53.240 --> 0:13:56.400
<v Speaker 2>this product either. I think it's disappointing that they've added

0:13:56.400 --> 0:13:58.440
<v Speaker 2>some mazed deck strokes in there because there's very few

0:13:58.440 --> 0:14:01.240
<v Speaker 2>options for people who need gluten chips. Because I did

0:14:01.280 --> 0:14:03.000
<v Speaker 2>look at that quite recently. I was putting together a

0:14:03.000 --> 0:14:05.800
<v Speaker 2>gluten free trolley and I couldn't find much frozen food

0:14:05.800 --> 0:14:08.040
<v Speaker 2>at all that was gluten free for people who needed it,

0:14:08.280 --> 0:14:11.160
<v Speaker 2>which is disappointing. But I'm with you. It's Australian, it's

0:14:11.240 --> 0:14:14.520
<v Speaker 2>cost effective, it's hardly got anything in it. It's mostly potato.

0:14:15.280 --> 0:14:17.880
<v Speaker 2>You know, hopefully they taste good, but yeah, you can't

0:14:17.880 --> 0:14:21.400
<v Speaker 2>go past this is a really good product. And I'm

0:14:21.400 --> 0:14:24.280
<v Speaker 2>also wondering if they've got a sweet potato version, because

0:14:24.280 --> 0:14:26.120
<v Speaker 2>they're great. I would buy these one hundred percent, and

0:14:26.160 --> 0:14:29.640
<v Speaker 2>I probably will now that we've gone through the little listings.

0:14:29.640 --> 0:14:32.080
<v Speaker 2>How I'm realizing that the sweet potato ones I think

0:14:32.080 --> 0:14:34.800
<v Speaker 2>I'm buying are also South African probas any wrong with that,

0:14:34.840 --> 0:14:37.320
<v Speaker 2>but we're trying to support Australian so yeah, I'll actually

0:14:37.400 --> 0:14:40.040
<v Speaker 2>give these steakhouse chips a go. And I'm wondering if

0:14:40.080 --> 0:14:42.120
<v Speaker 2>they do have a sweet potato variety.

0:14:41.800 --> 0:14:44.160
<v Speaker 1>Not that I could see, but hey, Wilworth, if you're listening,

0:14:44.880 --> 0:14:46.960
<v Speaker 1>you're doing well, keep going give us a sweet.

0:14:46.680 --> 0:14:49.640
<v Speaker 2>Potato variety as well. Credit where credit's due to the supermarket,

0:14:49.640 --> 0:14:50.080
<v Speaker 2>it's true.

0:14:50.560 --> 0:14:52.320
<v Speaker 1>Yeah, it's a great product. And I really love my

0:14:52.440 --> 0:14:54.280
<v Speaker 1>big chunky chip, so I like that these are the

0:14:54.320 --> 0:14:56.960
<v Speaker 1>thick steakhouse ones as well. So I'm a big fan.

0:14:57.040 --> 0:14:58.440
<v Speaker 1>I can't wait to rush down to the shops and

0:14:58.480 --> 0:15:01.320
<v Speaker 1>actually grab these, So it gets a big green light

0:15:01.360 --> 0:15:02.040
<v Speaker 1>for me, Susie.

0:15:02.160 --> 0:15:04.520
<v Speaker 2>Yeah, and that's nice because so often, leh, we spend

0:15:04.600 --> 0:15:10.080
<v Speaker 2>time criticizing supermarkets, so we want to be clear that when,

0:15:10.400 --> 0:15:11.840
<v Speaker 2>as I said, they're doing something good, we want to

0:15:11.840 --> 0:15:14.800
<v Speaker 2>support them. So yeah, it's a really good product. Four

0:15:14.840 --> 0:15:17.960
<v Speaker 2>point five health star ratings, nothing hardly anything being added.

0:15:17.960 --> 0:15:20.360
<v Speaker 2>The sodium is really low, you know, that's a tenth

0:15:20.400 --> 0:15:22.680
<v Speaker 2>of some of the sodium numbers. You can see how

0:15:22.680 --> 0:15:24.520
<v Speaker 2>good it is. The fiber is really strong. They're leaving

0:15:24.560 --> 0:15:27.160
<v Speaker 2>some skin on those potatoes. But yeah, the question will

0:15:27.160 --> 0:15:28.800
<v Speaker 2>be whether they taste good. But I'm sure in an

0:15:28.840 --> 0:15:31.560
<v Speaker 2>air fry they will taste pretty good. And I'm absolutely

0:15:31.560 --> 0:15:33.720
<v Speaker 2>I'm with you. I will actually try this brand now,

0:15:34.680 --> 0:15:37.360
<v Speaker 2>you know, having a closer look at the nutritionals because

0:15:37.400 --> 0:15:38.920
<v Speaker 2>I have done a quick sort of look at what's

0:15:38.960 --> 0:15:40.680
<v Speaker 2>out there and from what I can see, most of

0:15:40.680 --> 0:15:43.400
<v Speaker 2>the sweet potato fries are coming from overseas and most

0:15:43.480 --> 0:15:46.000
<v Speaker 2>do they have that kind of coating on them, which

0:15:46.080 --> 0:15:48.800
<v Speaker 2>is increasing the food attitudes that are going through. They're

0:15:48.840 --> 0:15:50.920
<v Speaker 2>not as perhaps good as we would like them to be.

0:15:51.480 --> 0:15:53.800
<v Speaker 2>So absolutely thumbs up from me on this product. I'll

0:15:53.800 --> 0:15:56.400
<v Speaker 2>be giving it a go. And it just goes to

0:15:56.440 --> 0:15:59.280
<v Speaker 2>show you just never know with products, which is why

0:15:59.280 --> 0:16:01.480
<v Speaker 2>we have of course Nutrition Couch product review to try

0:16:01.520 --> 0:16:03.840
<v Speaker 2>and make it easier, because you literally do need a

0:16:03.880 --> 0:16:06.920
<v Speaker 2>degree as well as some really good glasses to see

0:16:06.920 --> 0:16:08.160
<v Speaker 2>what's going on in these products.

0:16:08.400 --> 0:16:11.560
<v Speaker 1>And the Humble Potato the Humble Spot takes it out

0:16:11.600 --> 0:16:13.080
<v Speaker 1>today first prize gold medal.

0:16:13.240 --> 0:16:14.720
<v Speaker 2>Yes, he thumbs up from both of us, and we'll

0:16:14.800 --> 0:16:16.840
<v Speaker 2>let you know on an Instagram story very soon, if

0:16:16.840 --> 0:16:18.480
<v Speaker 2>we've tried them with the kids and how we go,

0:16:18.880 --> 0:16:21.360
<v Speaker 2>and if we can track down a better sweet potato

0:16:21.480 --> 0:16:23.560
<v Speaker 2>chip option, because we're not really that happy with it.

0:16:23.560 --> 0:16:25.000
<v Speaker 2>What's out there and what we've found today.

0:16:25.160 --> 0:16:26.840
<v Speaker 1>No, I think definitely if you can make your own,

0:16:26.880 --> 0:16:28.760
<v Speaker 1>do it. But these are very good if you're liking

0:16:28.800 --> 0:16:32.000
<v Speaker 1>a thick, chunky, white potato chip option. This is very

0:16:32.080 --> 0:16:34.200
<v Speaker 1>very affordable and Aussie made as well, So we.

0:16:34.120 --> 0:16:35.840
<v Speaker 2>Really do like that, true, true, true.

0:16:35.880 --> 0:16:38.440
<v Speaker 1>So that brings us to the end of the Nutrition

0:16:38.560 --> 0:16:41.560
<v Speaker 1>Catch product review Susie. It always goes so very quickly,

0:16:41.840 --> 0:16:44.160
<v Speaker 1>and we could talk about frozen chips all day long,

0:16:44.520 --> 0:16:47.240
<v Speaker 1>but it's making me hungry, so I should go. And

0:16:47.600 --> 0:16:50.440
<v Speaker 1>don't forget to subscribe to the podcast. You will have

0:16:50.520 --> 0:16:54.800
<v Speaker 1>as automatically delivered into your podcast description inbox every Sunday

0:16:54.800 --> 0:16:57.120
<v Speaker 1>and Wednesday morning, and please give us a follow on

0:16:57.160 --> 0:17:00.640
<v Speaker 1>Instagram and Facebook. We're at the Nutrition Catch podcast and

0:17:00.720 --> 0:17:03.240
<v Speaker 1>we really appreciate you guys listening, and don't forget to

0:17:03.280 --> 0:17:04.760
<v Speaker 1>leave us a positive review if you can.

0:17:04.880 --> 0:17:06.240
<v Speaker 2>Thanks for listening to you. Next week,