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How burgers and chips for lunch can worsen your asthma that afternoon

<a href="https://theconversation.com/profiles/evan-williams-1441945">Evan Williams</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Certain foods or dietary patterns are linked with better control of your asthma. Others may make it worse. Depending on what you’ve eaten, you can see the effects in hours. Food can affect how well your lungs function, how often you have asthma attacks and how well your puffer works. Here’s what we know about which foods to eat more of, and which are best to eat in smaller amounts, if you have asthma. <h2>Asthma and inflammation</h2> About <a href="https://www.abs.gov.au/statistics/health/health-conditions-and-risks/asthma/latest-release">one in ten</a> Australians (2.7 million people) have asthma. This makes it the <a href="https://www.health.gov.au/topics/chronic-conditions/chronic-conditions-in-australia">fourth</a> most common chronic (persisting) disease in Australia. <a href="https://www.nationalasthma.org.au/understanding-asthma/what-is-asthma">Asthma</a> is an inflammatory disease. When someone is exposed to certain triggers (such as respiratory viruses, dust or exercise), the airways leading to the lungs become inflamed and narrow. This makes it difficult for them to breathe during what’s commonly known as an asthma attack (or exacerbation). Researchers are becoming increasingly aware of how someone’s diet can affect their asthma symptoms, including how often they have one of these attacks. <h2>Thumbs up for fruit and veg</h2> The Mediterranean diet – a diet high in fruit, vegetables and oily fish – is linked with <a href="https://pubmed.ncbi.nlm.nih.gov/30997754/">less wheezing</a> in children, whether or not they have been diagnosed with asthma. Some, but not all, of the studies found this was regardless of the children’s body-mass index (BMI) or socioeconomic status. Eating a diet high in fruits and vegetables is also important for adults with asthma. Two studies found adults who were instructed to eat a diet with few fruits and vegetables (two or fewer servings of vegetables, and one serving of fruit daily) had <a href="https://pubmed.ncbi.nlm.nih.gov/18324527/">worse lung function</a> and were twice as likely to have an <a href="https://pubmed.ncbi.nlm.nih.gov/22854412/">asthma attack</a> compared to those eating a diet high in fruits and vegetables. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=514&fit=crop&dpr=1 600w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=514&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=514&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=646&fit=crop&dpr=1 754w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=646&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/534507/original/file-20230628-23-j6h1ll.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=646&fit=crop&dpr=3 2262w" alt="Mediterranean diet pyramid" /></a><figcaption>The Mediterranean diet is rich in antioxidants and soluble fibre. <a class="source" href="https://www.shutterstock.com/image-vector/illustration-mediterranean-diet-meal-shape-food-1640001031">Shutterstock</a></figcaption></figure> Why might the Mediterranean diet, or one rich in fruit and vegetables, help? Researchers think it’s because people are eating more antioxidants and soluble fibre, both of which have anti-inflammatory action: <ul> <li> antioxidants <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5075620/">neutralise free radicals</a>. These are the damaging molecules produced as a result of inflammation, which can ultimately cause more inflammation </li> <li> soluble fibre is fermented by gut bacteria to produce short-chain fatty acids such as acetate, propionate and butyrate, which <a href="https://www.sciencedirect.com/science/article/pii/S2352385919300246">reduce inflammation</a>. </li> </ul> The Mediterranean diet is also high in omega-3 fatty acids (from oily fish, such as salmon, mackerel and tuna). However a <a href="https://www.mdpi.com/2072-6643/12/12/3839">review</a> looked at five studies that investigated omega-3 intake (through the diet or with a supplement) in adults with asthma. None of the studies showed any benefit associated with omega-3 for asthma. Of course there is no harm in eating foods high in omega-3 – such as oily fish, flaxseeds, chia seeds and walnuts. This has numerous other benefits, such as <a href="https://pubmed.ncbi.nlm.nih.gov/29350557/">lowering the risk</a> of heart disease. <h2>Thumbs down for saturated fat, sugar, red meat</h2> Saturated fats are found in highly processed foods such as biscuits, sausages, pastries and chocolate, and in fast foods. Diets high in saturated fats, plus sugar and red meat, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4888803/">can worsen</a> someone’s asthma symptoms. For instance, one study found a diet high in these foods increased the number of <a href="https://pubmed.ncbi.nlm.nih.gov/18829673/">asthma attacks</a> in adults. Foods high in saturated fat can have an impact in as little as <a href="https://pubmed.ncbi.nlm.nih.gov/21377715/">four hours</a>. <a href="https://pubmed.ncbi.nlm.nih.gov/21377715/">One study</a> looked at what happened when adults with asthma ate a meal high in saturated fat (consisting of two hash browns, a sausage and egg muffin, and a sausage muffin) compared with a meal with similar calories but low in saturated fat. People who ate the meal high in saturated fat had reduced lung function within four hours. Within four hours, their puffer was also less effective. These worsening symptoms were likely driven by an increase in inflammation. Around the four hour mark, researchers found an increase in the number of the immune cells known as neutrophils, which play a role in inflammation. It’s still OK to eat a sneaky burger or some hot chips occasionally if you have asthma. But knowing that eating too many of these foods can affect your asthma can help you make choices that might improve your quality of life. <h2>What about dairy?</h2> One food type you don’t have to avoid, though, is <a href="https://theconversation.com/mondays-medical-myth-dairy-products-exacerbate-asthma-10641">dairy products</a>. Although many people with asthma report eating dairy worsens their asthma, evidence shows this to be untrue. In fact, one study in adults with asthma found drinking milk was linked to <a href="https://pubmed.ncbi.nlm.nih.gov/33918391/">better</a> lung function.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/206402/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evan-williams-1441945">Evan Williams</a>, Postdoctoral Researcher in Respiratory and Nutritional Biochemistry, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/how-burgers-and-chips-for-lunch-can-worsen-your-asthma-that-afternoon-206402">original article</a>.

Food & Wine

Gluten-free chocolate chip biscuits

Switch up your usual flour for coconut flour to make these delicious gluten-free chocolate chip biscuits. Makes: 20 biscuits Ingredients: <ul> <li>⅔ cup of coconut flour</li> <li>⅓ cup of arrow root flour</li> <li>½ teaspoon of baking powder</li> <li>¼ teaspoon of bi-carb soda</li> <li>⅓ cup of coconut or brown sugar</li> <li>1 teaspoon of vanilla extract</li> <li>2 eggs</li> <li>½ cup of chocolate chips</li> <li>4 tablespoons of coconut oil, melted</li> <li>4 tablespoons of softened butter</li> <li>3-4 tablespoons of water</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Mix all dry ingredients excluding chocolate chips in a large bowl.</li> <li>In another bowl, mix coconut oil, butter, chocolate chips and eggs.</li> <li>Mix wet and dry mixes together.</li> <li>Add water, mixing to form a batter.</li> <li>Place balls of batter on a lined baking pan five-cm apart.</li> <li>Bake for 14to 16 minutes. Let cool.</li> </ol> Images: Shutterstock

Food & Wine

Healthy sweet potato chips

A welcome change – albeit a healthier choice than its starchy, carb-laden cousin the regular potato – these sweet potato chips make the perfect accompaniment to any meal. And they’re super simple to make. Ingredients: <ul> <li>2 medium sweet potatoes, scrubbed clean and cut lengthways into eight wedges</li> <li>½ teaspoon sweet smoked paprika</li> <li>olive oil</li> </ul> Method: 1. Preheat the oven to 200º. 2. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and some olive oil. 3. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through.

Food & Wine

At-home dialysis for the cost of a bag of chips

<div> <div class="copy"> A new low-carbon-footprint dialysis treatment might soon be available for the cost of a bag of chips. Sydney-based start-up Ellen Medical Devices has received $427,000 in government funding to develop the award-winning <a rel="noreferrer noopener" href="https://www.ellenmedical.com/the-device/" target="_blank">Ellen Medical Dialysis System</a>. <div class="wp-block-embed__wrapper"> <div class="entry-content-asset"> <div class="embed-wrapper"> <div class="inner"><iframe title="1.4 million people die every year in India because they cannot afford dialysis" width="500" height="281" src="https://www.youtube.com/embed/nF7vMdckIxc?feature=oembed&enablejsapi=1&origin=https://cosmosmagazine.com" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></div> </div> </div> </div> Dialysis replaces normal kidney function by purifying and cleaning the blood when kidneys alone can’t do it. It has been a common and effective treatment for kidney failure for 70 years but the rate of kidney failure is <a rel="noreferrer noopener" href="https://cosmosmagazine.com/health/geographical-health-data-australia/" target="_blank">increasing</a> globally. “The number of people needing treatment for kidney failure is predicted to double to over five million by 2030,” says Ellen Medical Managing Director John Knight, a kidney specialist and UNSW Sydney professor of medicine. “This is not only a preventable human tragedy but a significant market opportunity.” On top of this, dialysis costs around $85,000 per year. This might be covered by insurance in high-income countries, but the cost is prohibitive for many people in low income countries. In fact, 75% of people who require dialysis around the world can’t afford it, and face death as a result. “Families try the best they can to pay for the treatment and often they’ll suffer quite severe financial hardship,” says Knight. “They can often lose their house in an attempt to find the money for payment. “But in the end, they run out of money and the patient will die – not because the treatment doesn’t work, but just because they can’t afford it. “This lack of dialysis treatment is one of the big health inequities around the world.” The new funding will take the product through clinical trials to test how effective it will be as a low cost, low-carbon-footprint alternative to current dialysis. “We think that, while we are mainly aiming for people who are missing out in the poorest countries in the world, the opportunity to reduce the carbon footprint by a factor of 20 means that our system might be very attractive to Australian patients as well,” says Knight. <h2>How does dialysis work?</h2> Normally, a kidney filters out salts, waste and fluids from the blood, which will be excreted from the body as urine. A dialysis machine mimics this process. First, the machine slowly draws out blood from the body using a catheter. Then, a special fluid called dialysate is mixed with the blood to filter the waste products. The dialysate comes in a bag and is made of extra minerals and electrolytes – salts and sugars – and bicarb soda mixed with purified water. Any excess is washed down the drain with blood waste products. The newly cleaned blood is then pumped back into the body. Depending on the person, this needs to be done 3–5 times every 24 hours and can take up to 40 minutes each time. Every session requires a new bag of dialysate, which contributes to the huge cost of treatment. The only way to get the bags is pre-filled and delivered to your door – four bags a day can be up to 2 litres/2 kilograms, or 240kg of fluid delivered per month. The distance delivery trucks must travel to deliver monthly dialysate bags contributes to a high carbon footprint. <h2>The Ellen Medical Dialysis System</h2> Many good ideas come about because of simple competitions. “As a research institute we recognise this medical need, and we ran a global competition called the affordable balances prize,” says Knight. “We had entries from all over the world, and the [dialysis] technology that we’re developing [now] was the prize-winning entry.” The inventor and prize winner, Vincent Garvey, was working on domestic appliances in Shanghai when he came up with the idea and its underlying concept: instead of looking to complicated medical technology, why not model it on everyday items? “The concept is very, very simple,” says Knight. “The distiller that makes pure water [for the dialysate] is basically like a kettle on your kitchen bench to boil water for a cup of tea. “It’s got a few extra bells and whistles, but the technology is really like that of a kettle. We can mass produce it for the same sort of price as you might expect to pay for a good quality kettle in [an appliance store].” The second part of this innovation is bags that can be filled from home using the purified ‘kettle’ dialysate, instead of being frequently delivered pre-filled. “Our approach to manufacturing the bags is less like high-tech med manufacturing and more like food manufacturing,” says Knight. “The bags basically [just have] salt and sugar in them. So, if you think of how much it costs to make a bag of chips or a bag of pretzels, that’s the kind of manufacturing cost we’re looking at. “A very high volume, mass produced, very low unit cost. We think they’re going to come in between five and 10 times less than current dialysis systems.” <h2>Saving lives and saving the planet</h2> The staggering price drop is essential for equitable dialysis globally but filling the bags from home could also dramatically reduce the carbon footprint of dialysis treatment. “Currently in Australia, delivering four bags a day to the patient’s home already filled with fluid works out that each patient needs three tonnes of fluid delivered to their home [each year] so they can do the dialysis at home three times [a day],” explains Knight. “All of the bags for Australia and New Zealand are made in one factory in Western Sydney. That’s fine if you live in Paramatta because the truck can bring you the bags once a month. “But if you live in Perth or in Auckland, then those three tonnes of fluid have to be taken by truck from [Western Sydney] to your home. That carbon footprint, each year, is huge. “Our bags were delivered for 20 times less, so our carbon footprint is going to be 20 times less than current systems. “We’re very proud of that.” Image credits: Getty Images  <img id="cosmos-post-tracker" style="opacity: 0; height: 1px!important; width: 1px!important; border: 0!important; position: absolute!important; z-index: -1!important;" src="https://syndication.cosmosmagazine.com/?id=169106&title=At-home+dialysis+for+the+cost+of+a+bag+of+chips" alt="" width="1" height="1" />  </div> <div id="contributors"> This article was originally published on <a rel="noopener" href="https://cosmosmagazine.com/health/medicine/at-home-dialysis-for-the-cost-of-a-bag-of-chips/" target="_blank">cosmosmagazine.com</a> and was written by Deborah Devis. </div> </div>

Technology

The secret to the Holy Grail of hot chips

<div class="copy"> Perfectly golden, crunchy on the outside but fluffy pearly white in the centre, the perfect hot chip is a thing of undeniable beauty. The Belgians and Dutch know a thing or two about chips, but we do pretty well too – except for pubs that put the schnitty on top of chips. When that plate hits the table you know you’re in for a disappointing time. A soggy, mushy mess, it’s a waste of everyone’s time and money and quite frankly heads should roll. “Texture plays a very important role in why we accept or reject food,” says <a rel="noopener noreferrer" href="https://www.deakin.edu.au/about-deakin/people/gie-liem" target="_blank">Gie Liem</a> from <a rel="noopener noreferrer" href="https://www.deakin.edu.au/exercise-nutrition-sciences/research/centre-for-advanced-sensory-science-cass" target="_blank">Deakin University’s Centre of Advanced Sensory Science</a>. Gie is a legend who decided to investigate the perfect hot chip. Someone had to. “This can be cultural, for example, <a rel="noopener noreferrer" href="https://www.japan-talk.com/jt/new/neba-neba" target="_blank">some cultures like slimy food</a>, while in other cultures that might be a sign that the food is off." "But we find that crunchy on the outside and soft on the inside is one of the texture combinations that is universally liked, and this is a key characteristic of good hot chips.” <h3>Crunchy is the Goldilocks of food textures</h3> This preference of crunchy on the outside, soft on the inside went back to <a rel="noopener noreferrer" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4163920/" target="_blank">evolutionary factors</a>, ensuring humans were able to identify the right food to eat. “A lot of fruit and vegetables are crunchy on the outside when ready for consumption. When they’re too hard to bite into it means they’re not quite ready to eat and when they’re too soft then that means they’re overripe." "So in that way ‘crunchy’ can be like the Goldilocks of food textures, it tells us something is just right.” However, Gie says all our senses play a part in how we perceive the texture of food. “<a rel="noopener noreferrer" href="https://www.livescience.com/60752-human-senses.html" target="_blank">Sight</a> and <a rel="noopener noreferrer" href="https://www.livescience.com/60752-human-senses.html" target="_blank">taste</a> all play a big part, and so does hearing the crunch. We consume food every day without thinking much about it, but there is a whole lot of science behind what we choose and why,” he says. <h3>The recipe for hot chip success</h3> So, what is a scientist’s perfect chip recipe? You gotta go for fresh fries to get the perfect crunch says Gie. He advocates celebrity chef <a rel="noopener noreferrer" href="https://www.sbs.com.au/food/recipes/heston-blumenthals-triple-cooked-chips" target="_blank">Heston Blumenthal’s thrice-cooked method</a>. “People seem to be getting more serious about their chips…use fresh potatoes and take the time to cook them properly.” “That means starting by cooking the cut potatoes in water and then thoroughly drying them out in the fridge. Then fry them first on a low temperature, let them dry out again, then fry them at a high temperature before serving immediately for that super-crunch.” For those who are contending with the crowds at oval tuckshops, Gie recommends keeping an eye out for a fresh batch before swooping in. “It’s best to eat chips as soon as they’re out of the fryer or the moisture on the inside will start to come out and make the chips soggy.” “At sporting events the food outlets will make a lot of chips and they can sit there for a while. So if it looks soggy then it is soggy, use all your senses.” <h3>The fraught question of sauces?</h3> Once you’ve got the crunch right, it’s now all about what you put on top, and that choice might be influenced by where you are. “Sauce seems to be a cultural thing. While tomato sauce is popular here and in the US, vinegar is much more popular in the UK, mayonnaise in France, Belgium and the Netherlands, while it’s curry sauce in Germany, or gravy and curds in Canada." “While some of these seem to align with what we know about taste science – for example vinegar provides something acidic to cut through the fatty fries – they can also be counter-intuitive. Pouring on vinegar is the fastest route to a soggy chip.” Image credit: Shutterstock This article was published for <a rel="noopener" href="https://cosmosmagazine.com/asc-edits/the-secret-to-the-holy-grail-of-hot-chips/" target="_blank">cosmosmagazine.com</a>. </div>

Food & Wine

Cherry choc chip ice-cream sandwiches

These are the heavenly ice-cream sandwiches of your childhood. Even better – the ice-cream recipe doesn’t begin with a custard, and so avoids the ‘will it or won’t it?’ curdling fear. Ingredients: <ul> <li>2 cups (500 ml) thickened cream</li> <li>1 cup (250 ml) full-cream milk</li> <li>¾ cup (165 g) caster sugar, plus 1 teaspoon extra</li> <li>1½ cups (225 g) frozen cherries, partially thawed</li> <li>85 g dark chocolate (70 per cent cocoa), roughly chopped</li> <li>36 plain chocolate biscuits (Choc Ripple biscuits or similar)</li> </ul> Directions: 1. In a large bowl, whisk together the cream, milk and sugar, and stir until the sugar dissolves. Churn in an ice-cream machine according to the manufacturer’s instructions. 2. Toss the cherries with the extra teaspoon of sugar. Add the cherries, along with any juice, and the chocolate to the ice-cream mixture. Transfer to a container with a lid and freeze until firm enough to scoop. 3. To assemble the sandwiches, spread 1/3 cup (80g) of ice-cream over a biscuit and top with another biscuit. Repeat with the remaining biscuits and ice-cream. Wrap tightly in baking paper and freeze until ready to serve. Tip: The sandwiches will keep for 24 hours in the freezer. <a rel="noopener" href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html" target="_blank">Recipe from The Edible City by Indira Naidoo, published by Penguin Books.</a> Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/cherry-choc-chip-ice-cream-sandwiches.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

New “human on a chip” technology could change drug testing as we know it

New technology has allowed researchers to revolutionise drug and cosmetic testing. The technology, which is one of a kind and known as “human on a chip” biotechnology was developed in Florida. The chip was developed by Hesperos Inc, pharmaceutical giant Roche, the University of Central Florida as well as L’Oréal research. The findings were published in the <a href="https://stm.sciencemag.org/content/11/497/eaav1386">Science Translation Medicine</a> journal. How it works Scientists are using human cells that are generally sourced from induced stem cells. Scientists are then using the cells to build different organ components and then connect them on a single transparent chip, which emulates how the organs connect in the body. They “treat each compartment as a chemical reactor, absorber, or what’s called a ‘holding tank’ in chemical engineering,” Michael Shuler, Hesperos co-founder, chief executive officer, and president who is also a professor emeritus at Cornell University in New York, told <a href="https://www.healthline.com/health-news/human-on-a-chip-technology-can-test-cancer-treatments#How-%E2%80%98human-on-a-chip%E2%80%99-works">Healthline</a>. “We can sample from reservoirs in the system just like you would take a blood sample from your body and run it through an analytical procedure,” explains Shuler. The chip monitors and assesses acute drug treatments which can span from a few hours to days. It can also monitor chronic drug treatments for up to 28 days. The chip also can test cancer treatments, which was the whole idea. “The whole idea is ‘Can we do this in a way which makes the drug development process more effective and cost-effective?’” Shuler said. “Our ability to do clinical trials is more or less fixed, so anytime we run clinical trials and compounds fail, it means there’s a compound that may have succeeded that didn’t get a chance to go into clinical trials,” says Shuler. “This [technology] helps to make a better argument or guess about which compounds will be more effective in clinical trials,” he added. “It pays, more importantly, dividends to society because … you get more useful drugs for society with the same investment.” However, there are concerns. Despite the “human on a chip” technology being progressive, there are questions as to how much longer outcomes will take to be assessed. Dr. Razelle Kurzrock, chief of the division of Hematology and Oncology at the University of California San Diego School of Medicine and director of the Center for Personalized Cancer Therapy and Moores Cancer Center’s Clinical Trials Office told Healthline her concerns. “The extent to which the company can produce custom models for individual patients is crucial,” Kurzrock explained. “If [human on a chip] could be done for individual patients, which I see as significantly more challenging, that could be genuinely transformative if prediction of toxicity and efficacy were accurate.”

Technology

Crunchy vegetable chips with peanut dip

Oven–baked chips are not only healthier than those that are fried - their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness. <div id="ingredients">Ingredients: <ul class="no-bullet"> <li>2 teaspoons sunflower oil</li> <li>1 large red Asian shallot, finely chopped</li> <li>1 clove garlic, crushed</li> <li>½ teaspoon ground cumin</li> <li>½ teaspoon ground coriander</li> <li>¼ cup (60 g) crunchy peanut butter</li> <li>1 tablespoon light soy sauce</li> <li>1 tablespoon honey</li> <li>1 tablespoon lemon juice</li> <li>2 potatoes, about 350 g in total, scrubbed</li> <li>3 beetroot, about 350 g in total, scrubbed</li> <li>2 tablespoons sunflower oil</li> <li>½ teaspoon sea salt flakes</li> </ul> </div> Preparation: <div> <ol> <li>To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes, or until the shallot is soft and golden brown.</li> <li>Stir in the cumin and coriander, and cook for a further few seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water.</li> <li>Stir over a gentle heat until the ingredients are smoothly combined.</li> <li>Remove from the heat and mix in the lemon juice.</li> <li>Spoon into a small bowl, cover and set aside in a cool place while preparing the chips.</li> <li>Preheat the oven to 220°C.</li> <li>Cut the potatoes and beetroot into very thin slices, about 3 mm, preferably using a mandolin.</li> <li>Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.</li> <li>Put the potato and beetroot slices in 2 separate large bowls and add 1 tablespoon oil to each bowl.</li> <li>Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non–stick baking trays (or on ordinary baking trays lined with baking paper).</li> <li>Sprinkle the slices evenly with the sea salt flakes.</li> <li>Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking trays each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist.</li> <li>Keep a close eye on the chips towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready.</li> <li>Transfer to a wire rack.</li> <li>To serve, place the bowl of dip on a large serving platter and pile the cooled chips around it.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/vegetable-chips-with-peanut-dip">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V">here’s our best subscription offer.</a> </div> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Why it's OK to charge tourists more for chips

It was recently reported that <a href="https://www.theguardian.com/world/2017/jun/27/the-chips-are-up-bruges-cafes-charge-tourists-extra-10">cafes in Bruges charge tourists 10 per cent</a> more than locals for chips. Explained as “discount for customer loyalty”, tourists automatically end up in a higher price bracket. This reminded me of a conversation I overheard between two tourists in Sicily who felt they were regarded as “walking wallets” by local shop owners, a sentiment I often hear hinted at by holidaymakers when walking foreign streets. As the summer holiday season fast approaches, it’s perhaps timely to question the ethics behind inflated prices for tourists. Tourism has long been regarded as a vehicle of economic prosperity and source of increased revenue. It is one of the world’s largest industries, with a global economic contribution of over <a href="https://www.wttc.org/-/media/files/reports/economic-impact-research/2017-documents/global-economic-impact-and-issues-2017.pdf">US$7.6 trillion</a> (£5.8 trillion). The United Nations World Tourism Organisation forecasts that by 2030, the number of international tourist arrivals will reach <a href="http://www.e-unwto.org/doi/book/10.18111/9789284414024">1.8 billion</a>. With one in ten jobs on the planet reliant on tourism (that’s <a href="https://www.wttc.org/research/economic-research/economic-impact-analysis/">292 million people</a>) and an equivalent worth of <a href="http://www2.unwto.org/content/why-tourism">10% global GDP</a>, there is little wonder that host communities want to make the most of the opportunities it brings. One of the most famous places for hiking prices up for visitors is Venice. The city’s “<a href="http://www.telegraph.co.uk/news/worldnews/europe/italy/11592890/Venice-rips-off-tourists-says-complaint-taken-to-EU.html">two-tier system</a>” became so extreme that a complaint reached the European Commission in 2015 which claimed discriminatory practices against tourists – the complaint was rejected. And when Thailand planned to introduce national park fee increases in 2015 it was clear that the higher prices would fall on <a href="http://www.telegraph.co.uk/travel/news/Should-foreign-tourists-pay-more-than-locals/">holidaymakers rather than local people</a>. The increased fees for “<a href="https://www.thainationalparks.com/posts/new-national-park-entrance-fees-announced">foreign adults and children</a>” came into effect from February 2015. Such differential pricing may seem unfair. But if locals had to start paying the same prices as tourists, it’s likely that many of them would be prevented from enjoying heritage sites in their own communities. Many would be priced out of their own homes. Their wages are rarely anywhere close to the levels of their travelling guests. Travel guidebooks are the first to warn you “not to pay the price first given” in local markets. I have to admit, I have often tried to “look like a local” by hiding my camera to avoid “tourist prices”. But this is a moral argument: a willingness to pay higher prices may actually represent a more responsible approach to travel. Paying our way A two-tier tourism payment system, where locals are charged less for the same product, may be one way of implementing <a href="http://www.tourism4development2017.org/">sustainable tourism practices</a> and protecting valuable resources. We should consider the longer-term impact on valuable resources caused by large numbers of people passing through a location for short intense periods of time, often simply to take a photo (before getting back on their large tour buses). <a href="https://theconversation.com/sustainable-tourism-is-not-working-heres-how-we-can-change-that-76018">Issues of sustainability</a> must be coupled with increased awareness of local reliance on tourism where traditional industries have declined and natural resources are depleted. Expecting tourists to pay a little more to protect and maintain the sites they enjoy is morally defensible – whether this be Bruges, Venice or Thailand. A form of “tourist tax” on food, accommodation and attractions may seem unfair (even discriminatory), but tourism shouldn’t be a one-way transaction. Foreign visitors often place significant pressure on scarce and limited resources at certain times of the year. We all need to recognise this impact. The concept of “<a href="https://www.odi.org/sites/odi.org.uk/files/odi-assets/publications-opinion-files/3246.pdf">pro-poor tourism</a>” is one approach. This strategy encourages us to view tourism as a tool of poverty alleviation, especially in some countries that have few other natural resources or export markets. The ability of tourist spending to bring about social, cultural and economic benefits should not be underestimated. A generous tip or willingness to pay more goes some way in acknowledging the strain (and damage) that tourists can put on fragile infrastructures and communities. Ripped off Recognising the positive contribution that tourists can make is important, but of course one needs to be aware when informal “tourist taxes” and inflationary practices become exploitative and fraudulent. When a family in Rome was <a href="http://www.telegraph.co.uk/news/worldnews/europe/italy/10039834/British-tourists-complaint-over-54-ice-cream-hits-a-nerve-in-Rome.html">charged £54 for four ice creams</a>, it made international newspapers, prompting concerns about the way some operators hike the price up for visitors. But the example is extreme – and a simple price check before purchase would have helped the family avoid this unfortunate situation. Perhaps more worrying has been the rise of <a href="http://www.businessinsider.com/20-tourist-scams-to-watch-out-for-when-traveling-abroad-this-summer-2016-7?IR=T">sophisticated scams</a> involving switching goods, acts of deception and false stories of hardship to elicit money from unsuspecting visitors. There are inevitably going to be hidden and additional costs associated with being a tourist. Some are justified. A degree of sensitivity to local needs and social responsibility towards helping replenish resources and repair damage needs to be balanced against naivety (and sometimes stupidity) in our holiday transactions.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/80234/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> Written by Sally Everett, Deputy Dean (Business School), Anglia Ruskin University. Republished with permission of <a href="https://theconversation.com/why-its-ok-to-charge-tourists-more-for-chips-80234">The Conversation</a>.

International Travel

The decadent chocolate chip biscuits that melt in your mouth

Use what’s in your pantry to make a delicious snack that will make you want to eat the whole tray. If you’re looking for a mouth-watering treat that the whole family will enjoy, try out this recipe. Ingredients 150g softened butter 1/2 cup brown sugar 1/2 cup caster sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups plain flour 1/2 cup milk chocolate chips, plus 1 tablespoon extra 1/2 cup dark chocolate chips, plus 1 tablespoon extra Method 1. Preheat oven to 180C or 160C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer or whisking by hand, beat butter and sugars for 1-2 minutes or until smooth and well combined. 2. Beat in egg and vanilla until combined. 3. Stir in flour. Stir in dark and milk choc bits. 4. Roll 2 level tablespoonfuls of mixture into balls and place on prepared trays, 3cm apart. 5. Press down slightly. Decorate with extra choc bits. 6. Bake for 15-18 minutes or until light golden and cooked. 7. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week. Will you be trying out this recipe? Let us know in the comments below.

Food & Wine

The choc chip cookies you need to try

Have you ever craved a lighter, fluffier, more aesthetically pleasing version of chocolate chip cookies for a snack? Nigel Slater, an English food writer, journalist, broadcaster and chef, says these gorgeous looking treats will get you through those meals where you crave a sweet dessert afterwards. “The best moment to eat these soft cookies is when they are still warm, when the butterscotch notes of the brown sugar is still evident and the chocolate chips haven’t quite set,” he wrote in The Guardian. Have a peak below and see if you would like to try these out for yourselves. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7823982/gettyimages-958512822.jpg" alt="" data-udi="umb://media/1c55f900fcf74f2e9cf09712a3c09dde" /> Ingredients <ul> <li>125g butter</li> <li>75g light muscovado sugar</li> <li>75g caster sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>½ tsp bicarbonate of soda</li> <li>20g crystallised rose petals</li> <li>200g marzipan</li> <li>150g dark chocolate</li> <li>Vanilla extract</li> </ul> Method 1. Set oven to 200 degrees celsius. 2. Cream butter and sugars together until the texture is light and the colour resembles a light brown. 3. Break egg into bowl and mix the yolk and egg white together with a fork, then combine with butter and sugar mixture. 4. Mix flour and bicarbonate soda and fold into creamed butter and sugar mix. 5. Finely chop rose petals. Cut marzipan into small bits and pieces then add to mixture. 6. Cut chocolate into small pieces then fold cookie dough with vanilla extract (your desired amount). 7. Roll mixture into small balls and set on baking paper. 8. Bake for 10-12 minutes, or until pale and risen. 9. Allow 5 minutes to cool. 10. Makes 18 cookies. Will you try this classy take on chocolate chip cookies? Let us know in the comments below.

Food & Wine

The most deliciously soft chocolate chip banana bread

Have you ever wanted to combine two sweet flavours to get the ultimate dessert snack you won’t want to put down? This decadent chocolate chip banana bread by <a href="https://asassyspoon.com/chocolate-chip-banana-bread/">A Sassy Spoon</a> is all the best combinations made into one perfect meal. Ingredients <ul> <li>1 stick unsalted butter, room temperature (1/2 cup)</li> <li>1 cup brown sugar, packed</li> <li>1 large egg</li> <li>3-4 very ripe bananas, mashed (frozen bananas are extra sweet)</li> <li>1 teaspoon vanilla</li> <li>2 cups all-purpose flour</li> <li>1 teaspoon baking powder</li> <li>1/2 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1 cup dark chocolate chips</li> </ul> Instructions <ol> <li>Preheat oven to 180 degrees Celsius</li> <li>Line a 9x5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with non-stick spray and set aside.</li> <li>In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Whisk in the egg then add the mashed bananas and vanilla. Mix, scraping down the sides of the bowl, until well combined.</li> <li>Add the flour, baking soda, baking powder and salt. Mix until well combined. Fold in the chocolate chips.</li> <li>Pour the mixture into the loaf pan. Bake for 55-65 minutes until a knife inserted in the centre of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!</li> </ol> This recipe makes 1 loaf and approximately 12 slices. Will you try this deliciously moist chocolate chip banana bread? Let us know in the comments below.

Food & Wine

Fish and chips shop owner’s hilarious responses to negative online reviews

Most of the time, a negative review can be a real downer for business owners – but one fish and chips shop owner decided to use his quick wit to respond to the unsatisfied customers in the most hilarious fashion. The Bunker fish and chip shop in the English seaside village of Seahouses is known by many as the best chip shop in the entire village. But while business is booming, co-owner Rod White tends to receive the odd negative comment here and there via TripAdvisor and Google, and always determined, Mr White has fired back with his own responses. His witty comments have garnered popularity, with Mr White now having fans of his own – and some, visiting the chip shop to meet the man for themselves. <img width="496" height="165" src="https://oversixtydev.blob.core.windows.net/media/7820202/eb009eeeb2a9ea8e573469a065617fa4_496x165.jpg" alt="Eb 009eeeb 2a 9ea 8e 573469a 065617fa4"/> <img width="498" height="245" src="https://oversixtydev.blob.core.windows.net/media/7820203/931e43bbf77bce64732f4d6d9681d798_498x245.jpg" alt="931e 43bbf 77bce 64732f 4d 6d 9681d 798"/> One review complained about the lack of gluten-free options, and that the fish was covered in grease, to which Mr White responded: “Your comments are duly noted sir and from now on we shall be frying our fish and chips in daffodil extract. “Once cooked, the fish will spend 5 minutes in a tumble drier, while at the same time, staff member X will be blow drying the chips, with one of those Dyson hair dryers, you know the one that doesn’t even look like a hair dryer? until there is no sign of grease whatsoever. “Then, and only then, will the plate of Atlantic cod and Northumbrian chipped potatoes be presented to our customers.” One customer complained about the price for chips and mushy peas, to which Mr White responded: “We take note that you and your nine friends won’t be visiting here in the future and will take this into account when preparing next year’s budget forecasts.” Another complained about the long wait for his food, and that the chips were “greasy and soft”, the fish “dry” and the portions “miserably small”. To which Mr White issued a lengthy response, where he offered a chip colour chart for his servers to consult. He wrote: “Each customer will be asked when placing their order, exactly what shade of chip they’d prefer. After pointing to a chip chart at the back of the shop, our fryer can then leave each separate customer’s chips in frying, until they reach their particular favourite shade. “That way, there’ll be no worry that customers, like your good self sir, will be going away with chips of the wrong hue. Absolutely brilliant, even if I say so myself. “So, let me thank you again for taking time out of your busy schedule to moan in length about the catastrophe that happened in your day. “I hope you’ve managed to calm down now, got a good night’s sleep, and can get on with the rest of your disaster-filled life without too much worry. Anyway, must dash, got a chip chart to prepare.” Mr White, who co-owns the business with his brother-in-law, doesn’t have an explanation as to why he signs his responses with “Lionel Blair” or “Montgomery Applegate” but has said that the comments are a result of “exasperation". “You deal with hundreds of people a day and you cannot please everybody,” he said.

Food & Wine

Baked apple chips

If, like most people, you find it hard to resist the tempting crunch of a bag of potato chips, but want to avoid the guilt that comes with having eaten a whole bag in one sitting, you’ll probably love these crispy apple chips. So simple to make, but sweet to the taste, this healthy alternative to regular chips is one you’ll love. For the variety of apples you choose to bake, we’d recommend you stay away from anything overly sweet or tart. Ones that work well are Sundowner, Jazz, and Royal Gala. Ingredients: <ul> <li>1 apple (we go with the rule of one apple per person)</li> </ul>

Food & Wine

Spiced sweet potato chips

These sweet potato chips are a crispy delight for when you want a savoury snack that doesn’t pack the oil and salt overload many store-bought potato chips have. Bonus: they’re simple to make. Just remember to share (preferably with us). Ingredients: <ul> <li>1 sweet potato (about 400g)</li> <li>¼ teaspoon salt</li> <li>¼ teaspoon chilli powder or cayenne pepper</li> <li>½ teaspoon ground cumin</li> <li>¼ teaspoon sugar</li> </ul> Method: 1. Preheat your oven to 190°C. 2. Peel and slice your sweet potato very thinly – the thinner you slice, the crispier your chips will be (a mandolin is great for this step). 3. Spray two baking trays with cooking spray and arrange your sweet potato slices on the trays in single layers. Coat the tops of the slices lightly with a little more cooking spray. 4. Bake the sweet potato for about seven minutes, or until the chips start to brown very slightly. Flip the slices over and bake for another seven minutes. 5. Repeat the baking process with any extra potato, then place all the cooked chips in a large bowl. 6. Combine the spices in a small bowl and pour over the chips. Toss the chips lightly to distribute the seasoning and serve. Image credit: MinimalistBaker.com Related links: <a href="http://oversixty.com.au/lifestyle/food-wine/2015/02/beetroot-chips/" target="_blank">Have you tried our baked beetroot and rosemary chips?</a> <a href="http://oversixty.com.au/lifestyle/food-wine/2015/02/zucchini-chips/" target="_blank">These baked zucchini chips are so moreish</a> <a href="http://oversixty.com.au/lifestyle/food-wine/2015/02/baked-apple-chips/" target="_blank">Want something a little sweeter? Try these baked apple chips</a>

Food & Wine

Vegan banana, chocolate chip and oat muffins

Midnight Espresso cafe in Wellington's Cuba St is known for its decadent vegan cakes and muffins, a fact that has not been missed on local Emma Bond. "All of their vegan desserts are pretty amazing, but I'd love the recipe for its banana, chocolate chip and oat muffins to try at home," Bond said. We contacted the cafe and it happily supplied the recipe. Makes: 12 Ingredients: <ul> <li>3 cups oats</li> <li>1 cup of chocolate chips, use vegan chocolate if desired</li> <li>1 tablespoon cinnamon</li> <li>1 teaspoon salt</li> <li>1 tablespoon baking powder</li> <li>2 tablespoons olive oil</li> <li>3 cups almond or soy milk</li> <li>3 ripe bananas, mashed</li> <li>1 tablespoon vanilla essence</li> <li>4 tablespoons linseed</li> <li>250ml cold water </li> </ul> Method: 1. Preheat oven to 180 degrees Celsius and line 12 muffins tins. In a blender blend linseed and water and set aside. In a large bowl combine oats, cinnamon, salt, chocolate chips and baking powder. 2. In a separate bowl add olive oil and bananas and combine, then whisk in milk, vanilla and linseed mixture. Add wet mix to dry and combine. 3, Spoon into muffin tins and bake for 25 minutes. Muffins will not rise much. Midnight Espresso, 178 Cuba St, Wellington. Open Monday to Friday 7.30am to 3pm and Saturday and Sunday 8am to 3.30pm. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Stuff.co.nz.

Food & Wine

Baked beetroot and rosemary chips

These healthy, crispy beetroot chips are perfectly seasoned and are sure to be a hit next time you’re entertaining. They make a colourful addition to any cheese and cracker spread, or are a great snack next time you’re feeling peckish. Ingredients: <ul> <li>3 medium-large beetroots, rinsed and brushed</li> <li>Olive oil</li> <li>Freshly ground salt and pepper (of your choice – we tried them with pink pepper)</li> <li>Roughly chopped rosemary (2 to 3 sprigs)</li> </ul>

Food & Wine

Woman outraged after being served SIX chips with pub meal

A woman is furious after being served a pub meal that came with only six chips. <a href="http://metro.co.uk/2017/11/07/one-womans-campaign-for-justice-after-pub-serves-her-just-six-chips-7059769/">The Metro UK reports that</a> Tina, 53, was dining out with three friends at a Liverpool pub after a night of bowling when the incident happened. She and a friend had both ordered the fish and chips off the pub’s two-for-£10 ($17) menu. When the meal arrived she was so displeased she took a photo of the pitiful chip situation and sent it to her husband. <img width="424" height="318" src="http://cdn.newsapi.com.au/image/v1/d4338ac6473a02b70c0bd4d858644bef" alt="Not okay ... when Tina's plate turned up with just five and a half chips, she was suitably outraged." style="display: block; margin-left: auto; margin-right: auto;"/> Kevin, 60, told the Metro UK “she sent the picture on WhatsApp and I must admit I laughed. “I was at home with our son and daughter and we were just sitting down to our man-sized portions of curried prawns, rice and real homemade chips!” Kevin encouraged his wife to make a complaint. As any pub-goer knows, that’s clearly not enough chips. “My wife isn’t the type of person to make a fuss or complain, but I immediately said to her that I would have sent that back and said ‘I think you have forgotten to put some chips on my plate’. “It is basically five and a half chips and the other meals were the same, I think they had one portion split between four. “I don’t know how anyone could justify or explain that as a portion of chips. It looks like a toddler’s meal and even they would be able to polish off more than five chips.” On Twitter, the pub Greene King promise to have the “best fish and chips”. But the promo photo of the fish and chips shown is remarkably different to the meal that Tina received. <blockquote class="twitter-tweet"> It’s official! Greene King’s Flame Grill has the best fish and chips <a href="https://twitter.com/hashtag/FishnChipAwards?src=hash&ref_src=twsrc%5Etfw">#FishnChipAwards</a> <a href="http://t.co/Z1mBzL9oF8">pic.twitter.com/Z1mBzL9oF8</a> — Greene King (@greeneking) <a href="https://twitter.com/greeneking/status/557580752817520640?ref_src=twsrc%5Etfw">January 20, 2015</a></blockquote> Pub management has apologised to Tina, writing “the portion size of chips shown doesn’t meet our guidelines and we are very sorry for any dissatisfaction caused. We’d love to invite the guest back into the restaurant for a complimentary meal.”

Food & Wine

The real reason chip packets are so noisy

There’s a reason why chip packets loudly crackle when you open them – it makes you think the chips are fresher and crunchier. Manufactures purposely make noisy packaging because the chips taste fresher if you can hear the rustle, according to Charles Spence, a professor of experimental psychology at Oxford University. In a “sonic taste” experiment, Professor Spence asked people to munch on crisps while wearing headphones. He found that the participants rated the chips as stale when they couldn’t hear the crunch of chips. He concluded: “The sound of the food matters. The sound of the packaging matters and atmospheric sounds matter.” Professor Spence also found that noisy chip packaging raises the expectations and anticipation of the taste of the chips to come. He wrote: “The sounds of the packaging in which a food is experienced — think the rattle of the crisps packet, or the pop of the champagne cork — can also influence our enjoyment of what comes next too. “Whenever we hear the pop of the champagne cork, or the rattle of the crisp packet, certain expectations automatically come to mind.” It’s a psychological trick that manufactures use to their advantage as Professor Spence found there’s no other reason that chip packets will be noisy. “There’s no reason in terms of product preservation for the noisy packets,” he said. “It must just be some marketing person who thought, ‘It’s a noisy food, it’s got to have the right expectations for the packaging.”

Food & Wine

Are sweet potato fries better for you than regular hot chips?

Sweet potato fries have been touted as healthier for you than regular hot chips – but are they really better for you? Although sweet potatoes are more nutritious than you than the white spud, containing more vitamin A and has a lower glycemic index, if you’re eating sweet potato fries at a restaurant or pub than they’re not any better for you. You see these sweet potatoes chips have still been deep fried and cooked in oil, rendering them just as bad as the regular hot chip. Lauren McGuckin, accredited practising dietitian and spokesperson for the Dietitians Association of Australia, told 9Coach, “Sweet potato fries are no healthier than regular fries if they’re deep fried and/or cooked in oil and coated in salt. The preparation method is the key.” However, there’s a way to enjoy a healthier version of the sweet potato chips if you cook them at home in the oven. “Try baking sweet potato chips in the oven with a light spray of olive oil and seasoning with fresh herbs such as rosemary for a much healthier alternative,” McGuckin suggests. Try one of our delicious recipes today: <ul> <li><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2017/05/sweet-potato-fries-lime-coriander-sauce/">Sweet potato oven fries with lime coriander dipping sauce</a></li> <li><a href="http://www.oversixty.com.au/lifestyle/food-wine/2015/03/spiced-sweet-potato-chips/">Spiced sweet potato chips</a></li> </ul>

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Woman outraged after being served SIX chips with pub meal

The real reason chip packets are so noisy

Are sweet potato fries better for you than regular hot chips?