Social media users are BAFFLED to learn the serving size of a portion of chips - as one claims 'I'd eat that while I'm plating up'
Whether they're sprinkled with salt, smothered in ketchup, or simply enjoyed on their own, chips are loved by people worldwide.
But social media users have been left baffled to learn the surprisingly small serving size for a portion of chips.
TikTok user @chellep78 posted a video this week, revealing that the 'correct' serving size is just 10 chips.
Her video has garnered huge attention on TikTok, with shocked viewers flocking to the comments.
'I eat 10 chips while I'm plating up,' one user commented.
Another added: 'Mate I shove 10 chips in my gob all at once.'
And one joked: 'is that 10 chips for every slice of bread and butter u have lol.'
While 10 chips doesn't sound like much, this is actually more than one Harvard scientist claims you should be consuming in a portion!
The recommended serving size for a portion of oven chips varies between brands.
For example, McCain recommends a serving size of 110g for its Straight Home Chips, while Birds Eye recommends 125g for its Crispy Straight Cut Chips.
As @chellep78 points out, this equates to around 10 chips.
The revelations has shocked many users, who have been enjoying far bigger portions up until this point.
'Huh I eat 10 to see if they are cooked right,' one user commented.
Another wrote: 'Every time I eat I appear to be a family of 4.'
And one quipped: 'are you sure it's not 10 chips on your fork at a time.'
A 2016 report by JJ Food Service found that the average size of a portion of chips from a chippy is considerably bigger.
The recommended serving size for a portion of oven chips varies between brands, but is usually around 100-125g. That's about the same size as a kitchen sponge
In fact, the average weight of a small portion of chips is 450g - around four times bigger than the recommended size!
Professor Eric Rimm, a nutritionist at Harvard University, has previously described potatoes as 'starch bombs' - and claimed a portion should include just six chips.
Speaking to the New York Times, he said: 'There aren't a lot of people who are sending back three-quarters of an order of French fries.
'I think it would be nice if your meal came with a side salad and six French fries.'
The news comes shortly after food psychologist, James Cornish, claimed that the correct way to eat chips is with a Chip Fork.
This unassuming utensil not only makes you feel nostalgic, but also helps to slow you down as you munch on your chips, according to the expert.
'The humble Chip Fork reinforces nostalgia, the natural fitting with the fresh, natural fish in front of you,' he explained.
'Also only being used once they have a big connection with good memories, these are used when eating outside, next to the sea, at the park – essentially the creation of good times.
'Chip forks are the ultimate "mood generator" (you can only consume one chip at a time), so they slow you down, making you savour the moment.'
The formula for the perfect battered fish
Dry ingredients
25 per cent wheat dextrin
75 per cent plain flour
A pinch of maltodextrin
Wet ingredients
100 per cent Guinness
Scientists have revealed that the perfect fried fish recipe involves adding Guinness and pressurising that batter using nitrous oxide
Method
Combine the wet and dry ingredients in a 60/40 ratio
Mix and transfer to a whipped cream syphon
Charge with two canisters or either NO2 or CO2 and keep cold until ready to use
Preheat neutral oil to 160°C (320°F)
Squirt just enough batter to cover your fish into a bowl
Coat the fish in batter and lower it into the oil
cook until golden brown
Serving
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
BBC News
20 minutes ago
- BBC News
Thousands of baby lobsters have been released in Cornwall and Scilly
Almost 5,000 baby lobsters have been released into the waters around Cornwall and the Isles of Scilly by a conservation releases were part of a challenge by The National Lobster Hatchery (NLH) to conduct 25 lobster releases in 25 locations over 25 consecutive days for its 25th "release-athon" began on 19 May on the Isles of Scilly, and finished with more than 1,000 baby lobsters being released last week near Penzance to mark the final NLH, a conservation and education charity for the European lobster, said it was "hugely rewarding" to collaborate with other organisations and "provide another generation of lobsters to Cornwall's coastal waters". The NLH raised the baby lobsters from when they were larvae until they were large enough to be baby lobsters are just two to three months old and barely an inch they are small they are large enough to burrow into sand or seaweed and avoid Johns, senior technician at NLH, told BBC Radio Cornwall it was the "perfect point" in time to release the baby Johns said: "It's at this stage in their life cycle that... they settle on the seabed and live in there [for 12 to 18 months]."European lobsters in the UK are classed as vulnerable and the NLH says their work ensures the UK's population is kept sustainable.
BBC News
an hour ago
- BBC News
Worcester Barbourne Works lower-floor residents allowed home
A large number of residents forced to evacuate their apartment block over dangerous cladding and fire safety risk nearly two weeks ago are set to return people, including eight children, were told to leave the Barbourne Works in Worcester on 4 June, after fire inspectors raised a safety and Worcester Fire and Rescue Service (HWFRS), which placed the building under a prohibition notice, said it was now safe for the ground and first floors to be FirstPort, the building's management agent, said the second and third floors still did not meet the required standards for fire escape, and work was continuing. The evacuation took place after fire inspectors found problems that dated back to when the former factory was converted to flats 20 years ago. "[But] we are pleased to be able to welcome residents of the ground and first floors back home and we sincerely thank them for their patience and support over the last two weeks whilst we've works through this complex situation," a FirstPort spokesperson said. 'Risk was so severe' The firm had taken a central role in co-ordinating a response to the safety alert, which involved working with stakeholders including Homes England, the fire service, the building's freeholder and council. "Unfortunately, for residents of the second and third floors the prohibition notice remains in place, as these units currently do not meet the required standards for fire escape," the spokesperson added. Work is continuing to implement safety measures so the upper floors could be re-occupied "as soon as possible". Inspectors found dangers "so significant and the risk to residents was so severe" that the notice was issued and residents had to leave the 46 flats. Some residents told the BBC they were shocked, had "absolutely no warning" and had to quickly leave their homes. Forty-seven people went to stay with family and friends and 13 went to a rest centre before being put up in hotels, fire service group commander Simon Cusack said previously. Follow BBC Hereford & Worcester on BBC Sounds, Facebook, X and Instagram.
Telegraph
an hour ago
- Telegraph
Salmon and pea pasta bake
The sauce here is quite thick, but you can add an extra 100ml milk if you prefer it looser. This pasta bake can be prepared ahead of time – just pop it in the fridge and then cook it for 10-15 minutes longer than given in the recipe below. Other vegetables such as sweetcorn, broccoli and chopped green beans also work well here, as do some chopped sun-dried tomatoes. Ingredients 400g dried pasta (penne or rigatoni works well) 4 skinless salmon fillets 500ml whole milk 50g butter 50g plain flour 150g mascarpone 250g frozen peas 75g mature cheddar, grated 75g panko breadcrumbs Handful of parsley, finely chopped Method Step Bring a large saucepan of salted water to the boil and cook 400g dried pasta according to the packet instructions. Step With 4 minutes of the cooking time left, add 4 skinless salmon fillets to the pan, laying them on top of the pasta. Step After the 4 minutes, carefully remove the salmon fillets and set them on a plate. Drain the pasta and set aside. (You can pop the pasta back in the pan, if you like – this is a good place to mix everything for the pasta bake. And if it's an ovenproof pan, you can even use it to cook the pasta bake in.) Step Preheat the oven to 200C/180C fan/gas mark 6. Step Pour 500ml whole milk into a heatproof jug and heat in the microwave in 30-second blasts until steaming, making sure it doesn't boil over. (This step is optional, however, I find it speeds up the sauce-making process.) Step Melt 50g butter in a small pan over a low heat. Step Gradually pour in the milk a ladleful at a time, stirring continuously until all the milk is fully incorporated. Bring to a simmer and cook for 1 minute. Step Remove the pan from the heat and stir in 150g mascarpone with a good pinch of salt and freshly ground black pepper. Mix until combined. Step Transfer everything to an ovenproof dish or ovenproof pan, and then level the top of the pasta. Step Combine 75g grated mature cheddar, 75g panko breadcrumbs and a handful of finely chopped parsley, and then scatter over the top of the pasta. Step Bake in the hot oven for 20-30 minutes, or until the dish is bubbling and the crumb topping is golden.
