Chipped potatoes; pieces of potato deep fried in fat or oil. Known in French as pommes frites or just frites; in the USA potato crisps are known as chips, and chips are called French fries or just fries. A 200‐g portion is a rich source of vitamins C and B1; a source of protein, niacin, and iron; fat content depends on the size of the chip and the process: commonly about 25 g, but can be 40 g in fine-cut chips and as little as 8 g in frozen, oven-baked chips. A 200‐g portion with an average of 25 g of fat supplies 500 kcal (2 100 kJ); with 40 g of fat supplies 700 kcal (2 900 kJ); low-fat, oven-baked supplies 300 kcal (1 260 kJ).
Subjects: Medicine and Health — Cookery, Food, and Drink.