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If offered, chips will no doubt be one of the most popular items on the menu. Cooked correctly they don’t need to be high in fat.

The Chip Group is a group of companies, including Potatoes New Zealand, who are involved in the chip industry. They, along with the Heart Foundation, have established a set of Standards for deep fried chips to help improve their nutritional value and quality, while still retaining a delicious flavour and texture.

The Standards have been developed specifically for the food service and hospitality sector. By following the Standards the quality of your chips will be consistently high. You will also save money by managing your frying medium properly.

Making one of New Zealand’s favourite foods healthier

New Zealanders eat around 120,000 tonnes of chips each year, therefore, making them lower in fat and salt could have a big impact on people’s health. Research shows that consumers prefer the taste of chips when they are cooked according to the industry standards.

Key industry groups, including operators in the food service and hospitality sector, were consulted to ensure that the industry standards are relevant and practical.

Encourage use of these Standards daily. Check out the online training for quick, simple and easy to follow modules on each of the Standards. This training is free of charge and will benefit you and your customers. Certificates are available on completion.


chips_group_logoChip Group Industry Standards (NZ) for Deep Fried Chips

Thick chips are best chips: Use thick straight-cut chips, at least 13 mm wide.

How much is a portion?
: A standard scoop is approximately 330g
Notes: Weight refers to uncooked chips, approximately 3 serves per kg. In some foodservice/hospitality situations such as where food is shared, a standard scoop may not be appropriate.

Use the good oil: Use a frying oil that meets the industry standard:
• Saturated fat – maximum 28%
• Trans fat – maximum 1%
• Linolenic acid – maximum 3%
Notes: Suppliers will tell you which oils meet the industry standard. These may include: high-oleic sunflower oil, high-oleic low-linolenic canola, rice bran oil, cottonseed oil and some blends of various oils. Visit for brands that meet the industry standard.

Keep your oil at the right temperature: Cook chips at a temperature of 175-180°C for between 3–4 minutes.

Drain off excess oilAfter frying, bang or shake the basket vigorously two times. Then hang the basket for at least 20 seconds.

Not too much salt
: Use salt sparingly if seasoning or provide salt sachets.

Notes: Keep fryer topped up, with oil. Filter oil each day. Cool oil and cover fryers when not in use. Test and discard oil when it shows signs of degradation.

Improve your skillsAdopt best practice frying training for staff.
Note: e.g. the Chip Group Online Training is available at

Keeping chips warm:
It is best to serve chips as soon as they are cooked but if you have to keep them warm place on a clean tray in a 140°C oven – but not for too long.

All premises involved in the production of deep-fried chips must comply with existing regulations, e.g. Food Hygiene Regulations 1974, Food Act 1981, Health & Safety in Employment Act 1992, and any subsequent amendments.