To share in a vermouth with friends, to accompany a hamburger or as an appetizer at a ‘snack’ dinner, bagged potato chips are the star product of endless situations.
Popular and easy to find in any supermarket, they are not usually a food recommended by nutritionists, as they are a processed, fried product with few nutritional benefits.
However, there are different ranges of bagged potato chips that, due to the quality of the raw material and the production process, make consuming them a totally different experience. The choice of oil, the variety and thickness of the potato, the quality of the frying or the amount of salt they contain are the pillars that make this appetizer a delight or rather a bad bite.
As it is an item that is advisable to take only at certain times, there are not many nutritional differences between the very wide offer that exists, according to dietitian-nutritionist Beatriz Robles. However, there are some aspects that can be taken into account when we are faced with dozens of bags of chips.
Olive or sunflower oil are usually the usual ones when making this product. For Robles, EVOO has greater benefits by containing antioxidants, polyunsaturated fatty acids and better withstanding the high temperatures of fried foods. Even so, he insists that, due to the nutritional profile of potatoes, it is important to remember that the variety and quality of the oil only makes them “less bad,” and not a food that, as a whole, is healthier.
Often, a list of additives that are difficult to decipher appears on the back of packages. Additives are supervised in the EU so that their consumption is not dangerous, but in the long term, excessive consumption of articles that contain these additives, preservatives, colorings and sweeteners is harmful to health.
Fried potatoes in olive oil are the best option for frying, because being a variety very rich in antioxidants, it is able to withstand exposure to high temperatures.
The amount of salt in potatoes varies greatly depending on the brand and categories of this product. Robles clarifies that the ideal is for them to contain less than 1g.
Brands often use striking messages and specific colors to make the consumer believe, for no reason, that they are healthier or more ‘gourmet’ than others. This marketing strategy is also usually reflected in the final price of the product. Therefore, appearance should not be the criterion to be guided by when choosing potatoes.
It is preferable to avoid potatoes that contain aromas, since they are usually accompanied by flavor enhancers to make them more addictive. Therefore, the more natural they are, the better.
Those that are ‘peasant’ style, flavored with sausages or dressing, do not usually have these ingredients; but its taste comes from added aromas. In any case, Robles affirms that since there is not much nutritional difference between the flavors of bagged potatoes, it should not be a factor that determines the final decision.
