Chips With a staggering 38,000 tonnes eaten every week, chips are far and away Britain's favourite dish. And depending on how they're cooked, they don't have to be the unhealthy choice.

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The French connection The perfect chip

The healthy option Recipes

It's the French who take the credit for discovering chips. They began serving pommes frites, (that's fried potatoes to you and me) in the 18th century. Their fashion for eating potatoes may well have been influenced by Marie Antoinette, who began wearing potato blossoms in her hair at around this time.

It wasn't long before this French dish crossed the water. By World War II, chips were at home over here and fish and chips was one of the few meals not to be rationed. Since then they have been a firm favourite.

The perfect chip has a crispy outer layer with a light fluffy centre. According to the British Potato Council, if you're making chips at home the potato to use is the King Edward. It's not too watery and doesn't have a high sugar content, giving it a beautifully crispy texture and a light golden colour when cooked in oil.

Using different potato varieties does result in a different taste, texture and flavour. Why not try the Wilja potato, which comes a close second to the King Edward. And for perfect crispiness, keep the oil at a consistent 190°C (375°F).

Contrary to popular belief, chips don't have to be unhealthy or fattening. They're an excellent source of Vitamin C and, with oven chips containing less than 5 per cent fat, it means they have less than a bar of low-fat chocolate!

There are also plenty of healthy ways of making and eating chips. Thick chips, for example, absorb less oil so are healthier. But for a really healthy meal, serve oven chips with grilled fish and fresh vegetables.

Rather than heading down to your local chippie, try some homemade chips, or this twist on the classic chip butty.

450g-500g (1lb-1lb 2oz) potatoes, preferably each about 200g (7oz)
2 tbsp-3 tbsp sunflower or corn oil

1. Scrub the potatoes and cut them into thick chunky chips.
2. Coat in the oil.
3. Spread onto a baking sheet and bake for 45 minutes at 200°C/400°F/Gas 6, turning at least once.

For a variation, sprinkle one or two teaspoons of either chilli or curry powder over the chips before coating in the oil. And if you prefer, peel the potatoes before cooking.

Homemade oven chips
Ciabatta roll
Pesto sauce

1. Prepare a portion of chips as in the homemade oven chip recipe.
2. Split open a freshly baked ciabatta roll. Spread the cut surfaces with a little pesto and add the chips.
3. Drizzle over some balsamic vinegar and serve immediately.

For variation, add fresh rocket or other salad leaves and a slice of Parma ham.

Recipes courtesy of the British Potato Council.