According to researchers from the University of Naples Federico II in Italy, fried chips are not just full of nutrients, but also, if cooked correctly, the starch in potatoes makes them particularly resistant to oil absorption, the Sydney Morning Herald reported.
"Frying is bad for us? Absolutely not!" said Professor Vincenzo Fogliano, who oversaw the study with Italian chef Giuseppe Daddio.
"If it's fried in the correct way, a potato chip can be an excellent nutritional product," Fogliano said.
The pair arrived at this conclusion by studying the way that cooking oil