Pro Points in homemade chips

Discussion in 'Weight Watchers - ProPoints Plan Recipes' started by kirsty167, 29 August 2011 Social URL.

  1. kirsty167

    kirsty167 Member

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    Hi, i'm new to weight watchers and just signed up this morning. Could anyone please give me a recipe for home made oven chip and the pro points value?
    Thanks
     
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  3. anj_i_am

    anj_i_am Anj-tastic

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    Potatoes are 1pp for 50g. Weigh the potato before you cook it, as it changes weight once cooked. Cut it up into chips (you could leave the skins on for extra fibre). Up to you if you want to par boil before but they will cook quicker if you do. Stick them in a hot oven, spritz with fry light and you're good to go. If you use real oil be careful as its 1pp per teaspoon. You can get away with a good few sprays of fry light before you should start counting it (personally i never count it. Only count oil if im using the proper stuff).

    Hope this helps. Enjoy your chips, what are you having with them?
     
  4. kirsty167

    kirsty167 Member

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    thanks so much for that, was going to have a chicken breast done on george forman but will be having this tomorrow night now. Thanks again
     
  5. M and M

    M and M Full Member

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    Once you've sprayed them, you can sprinkle over some spices like cajun or chilli for extra flavour!
     
  6. azwethinkweiz

    azwethinkweiz Gold Member

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    Defo add some spices... I always do and it makes them feel way more bold. ;)
    I use frylight if I'm making them for myself but if other people are eating em too I make them the "nicer" way with a little oil... 1 tbsp is 3pp but that would stretch to a lot of chips so its not so bad. I usually weigh out 150 - 200g of potato (3-4pp) and cut them in wedges. I dry them a bit with a teatowel and then I stick them in a bowl, add a spoon of oil (1pp) (or spray some frylight -0pp) then I put on some spices. Theres a yummy "all-season" spice, I'll check what brand it is later but its gorge on homemade wedges!! Then bang em in the oven for half an hour! I have em with chicken breast or steak or quiche (bold dinner ;)).
     
  7. M and M

    M and M Full Member

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    If you want to use real oil, you can get them all quite well-covered by putting your tsp oil or whatever, into a plastic food bag, adding the raw chips, and squishing them all up in the closed bag, then add your spices when theyre in the tin, also a sprinkle of semolina or polenta with the spices gives them a nice crunch
     
  8. azwethinkweiz

    azwethinkweiz Gold Member

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    Where do you get the polenta hon? I've never seen it anywhere that I can recall?
     
  9. M and M

    M and M Full Member

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    Polenta, you could get in any health shop, also Tesco. It is yellow, with a coarse texture. Not sure if Dunnes do it, but semolina works fine, and you can get that in the baking section of any supermarket. You only need a tsp or so for the chips so I don't bother counting it
     
  10. azwethinkweiz

    azwethinkweiz Gold Member

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    Oh lovely, thanks hon! I didnt realise semolina was the same sort of thing... Good to know, would love some crunchy chippies ;) x
     
  11. ebettley

    ebettley Full Member

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    Schwartz make a season all size mixin a jar. Makes yummy chips. So does paprika.
     
  12. ebettley

    ebettley Full Member

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    Schwartz make a season all spice mix in a jar. Makes yummy chips. So does paprika.
     
  13. azwethinkweiz

    azwethinkweiz Gold Member

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    Thats the one I'm thinking of! Schwartz Season-All and Spicy Season-All. Very yummy on wedges or chips :)
     
  14. lydia150970

    lydia150970 Gold Member

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    I sprinkle mine as well but also parboil them in stock as well, just for a bit of added flavour!
     
  15. M and M

    M and M Full Member

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    Well, semolina is ground wheat, and polenta is ground maize, but they both work well in this situation, just the semolina is a lot finer,and mixes well with the spices
     
  16. kirsty167

    kirsty167 Member

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    thanks so much for the replies my chips were lovely with a bit of chilli and garlic added to them. I going to try some more variations over the weekend. Thanks again
     
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