The Difference Between Non-fried Potato Chips and Fried Potato Chips

Fried potato chips, as the name implies, are processed potato chips by frying. Non-fried potato chips are made by baking potatoes and then spraying them with cooking oil to dry them to keep them crispy. Consumer Reports once sent 5 brands of non-fried and fried potato chips for inspection. The results showed that the fat content of non-fried potato chips was slightly lower than that of fried potato chips, but the total energy difference was not large, and the salt content of non-fried potato chips was higher than that of fried potato chips.

The difference between non-fried potato chips and fried potato chips

1. Different processing methods

“Non-fried potato chips” are baked instead of fried. There are two processing methods for potato chips: fried and baked. The fried type naturally has a high fat content, but non-fried potato chips are made by baking instead of frying. However, this does not mean that the ingredients do not contain oil. On the contrary, a lot of oil must be added before baking to achieve a crispy and fragrant taste. Clink fries and potato chips machine to find more information.

2. Non-fried potato chips require more conditioning

Compared with fried potato chips, non-fried potato chips are slightly less fragrant and have a certain gap in overall flavor, so manufacturers may compensate for the lack of flavor by increasing the amount of salt and adding additional MSG (i.e., monosodium glutamate).Check out this page to find how to process the potato chips.

3. Non-fried foods have health risks caused by high temperatures

Try not to eat too many non-fried potato chips. The so-called non-fried food does not mean that there is no oil in it. Non-fried potato chips are baked foods, and during the baking process, the temperature is often very high, so acrylamide, a substance harmful to the human body, may be produced in the potato chips.

The oils used in non-fried foods are mostly refined vegetable oils, vegetable shortenings, partially hydrogenated palm oils or hydrogenated vegetable oils. The names are different, but they are essentially hydrogenated oils. It will generate trans fatty acids, and a large amount of intake will increase the risk of chronic diseases such as diabetes, coronary heart disease, and metabolic syndrome.

In fact, to form the unique crispness, fragrance, and crispness of potato chips, the contribution of oil is indispensable. For example, the carbohydrate content of potatoes is 165% and the fat content is only 0.2%. It is a low-fat food with a strong sense of satiety, so it is very suitable for eating when losing weight. If you don’t add oil to make potato chips, the taste will be much harder and not as fragrant.