Who has never fallen for a handful of chips at aperitif time? Everyone – or almost. But while some chips have significant benefits, others – rich in salt and calories – contribute to the onset of metabolic diseases (obesity, diabetes, etc.). To help you make the right choices, Dr Jean-Michel Cohen reveals in his Buying Guide to Eating Well (Editions First) the bags of chips to avoid in the supermarket and those to favor.
Crisps: what do they contain?
While some brands of crisps are transparent and rely on simple, even artisanal, ingredients, others, however, increase the number of additives and bad fats (palm oil).
“Crisps and aperitif biscuits are essentially fatty and salty products, therefore very high in calories and with a fairly unattractive nutritional value. Even if some variations are possible, the average of these products is around 500 kcal per 100 g, with average fat levels of 20%, but which vary between 10 to 45%, which quite quickly places the problem coupled with 50% carbohydrates on average”, confirms Dr Jean-Michel Cohen, nutritionist.
And contrary to popular belief, “light” chips, made from vegetables or reduced in fat, are not always ideal. They can compensate with other less visible, but equally problematic, additives.
Chipster Belin® (Nutri-Score E)
Here, the recipe contains only a few ingredients (flakes and potato starch 82%, palm oil, salt, rosemary extract, turmeric 0.02%) but it nevertheless wins the worst score in the ranking.
“This great classic has everything wrong, the use of palm oil and really excessive salting! Prefer chips”, recommends Dr. Jean-Michel Cohen.
Vico tomato mozzarella flavored lentil chips® (Nutri-Score B)
By purchasing this product, one would expect natural, colorful and nutritious chips (thanks to the lentils). But that’s not the case!
“The marketing is well established with a visual of a healthy product and the very misleading mention “Nature et Bon”. However, it is in reality an ultra-processed product! Not to mention that the taste has nothing to do with that of chips. The packaging boasts -40% fat, while it still contains 19%. The promise seems exaggerated”, warns the nutritionist.
Pringles Onion Cream Flavor Tiles® (Nutri-Score C)
If it is a great classic in our cupboards, it is better that it remains occasional.
“A base of ultra-processed ingredients, including monosodium glutamate, glucose syrup powder, coloring… From time to time as an aperitif, yes… integrated into a meal break or a snack, it is a product to be limited. Note that the individual format still counts 40 g compared to 25 g for a packet of crisps. We are pushing towards overconsumption!”, warns the expert.
Chips: ultimately, how to choose them well?
You don’t have to be a food expert to decipher a packet of chips. According to dietitian-nutritionist Alexandra Murcier, three micro reflexes are enough to make a better choice:
- Check the salt content (ideally below 1.3 g per 100 g);
- Limit saturated fatty acids;
- Avoid palm oil and hydrogenated fats.
“Our salt consumption in France is already too high. You really have to pay attention to the contribution of the chips on this point, as well as the quality of the fats.“, warns the specialist.
An opinion shared by Dr Jean-Michel Cohen, who adds to pay attention to the quantity of additives used, the taste of the product and of course the price. “Beyond a certain price per kilo, we wonder if the purchase is justified, because the raw materials are rarely expensive,” he admits.
Which chips should you turn to at the supermarket?
On the shelves, Dr Jean-Michel Cohen says he has his sights set on three specific products: Lay’s plain chipshasith an interesting choice of oils and a very low salt level – Tortilla Nachips Original chips from the Old El Paso brand – devoid of any additives – and finally (against all expectations) Curly peanuts from the Vico brand – very rich in fiber. Enough to throw away all your preconceived ideas!
And if you want to know more about all everyday products, don’t hesitate to buy the star doctor’s buying guide.