Oven chips have evolved significantly since the 1980s and 90s, with testing revealing that most brands are low in salt, sugar, and saturated fat. Many products utilize sunflower and rapeseed oil, avoiding hazardous additives. Most brands contain dextrose, but a few are dextrose-free, earning extra points. Coatings of various flours enhance texture and crunch, while potato sourcing information reveals sustainability aspects. Packaging remains a concern, mainly consisting of recyclable plastics, which limits accessibility for consumers aiming to recycle.
Most brands tested were low in salt, sugar, and saturated fat, and featured relatively simple ingredient formulas, revealing an unexpected quality in oven chips.
Despite the presence of disodium diphosphate and artificial flavorings in a few, the majority use a blend of sunflower and rapeseed oil without hazardous additives.
Many brands coat their oven chips in flours and starches to improve crunch and texture, contributing to golden, crisp exteriors when done well.
Sustainability ratings varied, with points awarded for disclosing potato variety and origin, but packaging was primarily made from recyclable LDPE 4 plastic.
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