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Food Optimising is a chip-lovers dream - it allows you to eat unlimited potatoes - boiled, mashed, baked, roasted. You can even enjoy unlimited chips - provided you follow our low fat way of cooking these great family favourites.


1. Preheat the oven to 240°C/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx ½in/1cm thick rectangular chips. 

2. Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry. 

3. Return the chips to the dry saucepan, cover with a lid and shake to ''rough up'' the edges of the chips - this roughness is important to the texture of the chips.

4. Spray a metal baking tray with Fry Light. Transfer the chips to the tray, spray lightly with Fry Light and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.