One of Australasia's leading french fry potato processors home about us products - frozen products - chilled products - shelf distributors suppliers export contact chef's ideas health & nutrition tips for improved fries Shake, Bang and Hang Because well drained chips have less fat or oil in them. Cook thick chips for less fat Cook Thick Chips Thick straight- cut chips and wedges absorb less fat or oil during cooking than thin or crinkle cut chips. Thicker and chunkier chips have less fat. Fry at the Ideal Temperature Frying at 180ºC for 3-4 minutes in clean fat or oil gives better quality chips. << back chef's suggestions • cooking tips • paprika wedges • garlic and rosemary wedges • mustard wedges • blushing wedges • blushing wedges with chicken • basic crunchy wedges • snack attack • potato wedges extraordinaire • scalloped potatoes
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