What a formal title for what is a load of potatoes. It’s possibly one of the most common things people ask for – how to do good Slimming World chips. There’s a tonne of recipes out there, some more convoluted than the friggin’ Macarena (boil the chips, put them in a microwave, take them out, tumble them, put them in the microwave, take them out, aput them in the oven, die a little bit inside) and actually, I’ve always found the Slimming World way of parboiling them to be a pain in the arse too. So below, find the easiest and guaranteed way to make decent chips.
But before I get to that, I want to answer a couple of questions that we’ve been asked by newer members – and well, it never does any harm to reiterate a few important messages!
We’re not Slimming World consultants!
We get asked this all the time – admittedly, it would be hilarious if we had to run a class. I reckon we’d get about seven minutes in before Paul said something mortifyingly offensive and I compared the shrinking HiFi bars to a cold cock. Right at the very start of this blog we made enquiries about becoming Slimming World consultants – never heard back. Pity: we’re fabulous – though I won’t lie, I prefer dealing with people from behind a keyboard as opposed to face to face, and there are days when I can’t be arsed with all the fake bonhomie. So, if you have a proper Slimming World question, have a gab with your consultant – it’s what they are there for, after all! If you’re on the fence about going to a class, we say give it a go: yes, it’s not the most exciting way to spend two hours (sorry, Mags, but it isn’t) but you’ll usually meet good people and enjoy the support.
Are your syn values accurate?
They’re as accurate as Slimming World’s own syn calculator – that is, we run everything through the syns checker if we don’t know how high in syns they are. We’re fully paid-up members who attend a class and so we’re up to date with the latest changes. But if you have any concerns, check them yourself!
How many folks do your recipes serve?
It depends, honestly. It’s usually four people, but if you’re a greedy fat bastard like us, then sometimes just two. But four portions. Does that make sense? If you’re the type of greedy person who will suck your toothbrush dry rather than rinsing it under the tap, then you’ll be on bigger portions and thus two. But listen: you’ll never go hungry with our recipes. Sometimes we do smaller or larger recipes and if we do, we usually say when it serves more. So if you can’t see a comment about servings, assume 4.
Can we freeze your recipe / swap an ingredient for another / is it suitable for me and my allergies?
We’re two fat blokes from the North. We work in offices, not laboratories. We don’t mention you can freeze recipes unless we’ve done it ourselves and haven’t shat the world from our arse the day after. If we said you could freeze it, then made you seriously ill, we couldn’t live with ourselves. Same goes for allergy / gluten free posts – we don’t have enough of an understanding about it in order to make concrete comments. I know, it’s a shame, but at least we’re honest!
What makes your blog different from other SW blogs out there?
There’s some fantastic blogs out there, pumping out recipes and resources like someone shelling peas. That’s grand, but we like to be different. I can’t bear all the cutesy-poo language, omg-you-can-do-it, inspirational-quote-a-matic bollocks that surrounds dieting. Dieting isn’t fun, it isn’t interesting, it isn’t a gas. You’re never gonna burst into peals of laughter over a salad, after all. That’s why we started twochubbycubs – so we could post real recipes but also make light of this awful struggle. Yes, our language is coarse and the content can be raunchy, but we need to have fun to do this! We also try to be honest: if we recommend a product, it’s because you genuinely need it for a recipe. But 99% of our recipes can be made with stuff you’ll buy from the supermarket and use several times over. Being on a diet is expensive: why should you have to buy a ridiculously over-priced sweetener on top of that when a bit of honey will always nearly do? It’s bollocks. You can always rely on us to be honest – which leads me to the next point.
We have a very strong policy on this: if you see a link, it’s because we own the product and enjoy it. We turn down a lot of requests to monetise this blog by shilling products. If those products could be useful, we will try them and recommend them only if we actually like them. We’re always open and honest if we’re paid to promote a product. Alongside that, we’re happy that we’ve been running for three years and still only have a couple of discreet adverts on the page. We’ve got to have them – it’s what pays for the blog – but we’d rather you didn’t have to battle through pop-ups, pop-unders, background ads, scrolling ads and all that shite to see us. To give you an example of what I mean, I just loaded up another blog of similar content and our Adblocker counted 19 adverts on the page. Ours has three. Hmmm.
Your recipe didn’t work!
Listen, we can take constructive criticism. Our recipes all work for us, otherwise we wouldn’t post them – and we use the ingredients we say we use, instead of cooking using all sorts of delicious synned ingredients for the sake of a gorgeous photo. If they don’t work for you, I apologise, but something clearly went awry, and please let us know if you think it is our fault. Let me give you an example: we had someone crashing their gash at us the other day because they made our perfect carbonara and it was ‘runny raw egg shite*’. When we responded that she must have added the egg when the pasta was cold – despite our three clear warnings that the pasta must be hot in order to cook the egg – we got a ‘omg u can’t take criticism*’ remark. We can but remember, a bad workman blames his tools.
*I’ve improved her comment by adding vowels – she didn’t seem to think it was necessary.
How do we get in contact with you?
Leave a comment. We’ll usually get in touch if we’re interested!
Easy! All questions done. Sorry, I know it’s not terrifically interesting, but we’re obliged to do these posts every now and then just to keep things in check!
CHIPS. LET’S DO THE SLIMMING WORLD CHIPS JESUS CHRIST ALMIGHTY
We’ll do a non-Actifry route and an Actifry recipe. Because we’re canny. They boil down to the same outcome anyway.
to make perfect Slimming World chips using an Actifry, you’ll need:
- about 900g of potatoes – now, any type will do but if you want REALLY nice chips you’re better off going for a ‘buttery’ type, or Maris Piper
- oil – again, any type will do. We use olive oil, but rapeseed works well too.
- flavouring – optional, but it really does make them so much better. Our favourites are stock cubes (lamb or beef), Steak seasoning, or good old fashioned sea salt.
to make perfect Slimming World chips using an Actifry, you should:
- chop the potatoes however you like them (there’s no need to peel). We like them quite chunky. They don’t have to be exact, slice each potato 2-3 time across, and then each slice into 2-3 slices again. You can use a chipper if you like, but a good, sharp knife does the job just as quickly (especially when you’ve done it a few times).
- tip the potatoes into the Actifry (don’t bother patting them dry or parboiling)
- add the oil – you can either drizzle a tablespoon of oil (6 syns) over the chips, or use a sprayer (syn free) if you’re feeling more angelic. Avoid Fry Light if you can because it’ll clag up your machine and ruin the non-stick coating. Instead, try getting one of these and filling it with your own oil
- If you’re spraying, spray the oil over the chips for about 6-8 sprays – you don’t need a lot. If you’re making loads of chips, maybe give them a shake in the pan and spray a bit more
- next, sprinkle over whatever flavouring you’re using. If you’re using a stock cube (our fave!) make sure to crumble it well
- close the lid and switch it on
- if you want realllly tasty chips, try turning the machine off for ten minutes halfway through. I’m not sure how it works but it really does make them tastier!
- switch the machine back on again until cooked
to make perfect Slimming World chips in the oven, you’ll need:
- about 900g of potatoes potatoes
to make perfect Slimming World chips in the oven, you should:
- preheat the oven to 240ºc
- chop the potatoes however you like them
- tip the potatoes into a large bowl
- next, either drizzle over your oil or spray it over
- tumble the potatoes well to make sure they’re evenly coated – the reason you often see blistered and crappy looking SW chips is because the oil is distributed unevenly! sprinkle in the flavourings too and give a good mix
- next, tip the chips onto a non-stick tray and spread out into a single layer
- bake in the oven for fifteen minutes, turn, and then bake for another fifteen minutes
Now, if you want really tasty chips without any of faff you really need to grab yourself a Tefal Actifry. Halos, Airfryers, Towers, Halogen ovens just don’t do the job as well at all (in our opinion)! Now mind, we’re not getting paid by Tefal for this. If you want consistently decent chips that taste almost like the proper thing, it’s the Actifry you want! You can make loads more than chips in it as well, just click some of the other recipes below that we’ve knocked up in our Actifry!
- actifry lamb tagine
- greek potato hash
- all day breakfast poutine
- meatball masala
- chicken caesar wrap
- big mac tater tots
- sausage and potato salad
- garlic prawns on roast potato with pesto and rocket
- smoky sweet potato and bacon hash
- blackened chicken caesar salad
- chilli and cheesy fries pizza
- cheesy bacon burger fries
- sausage stroganott
- sticky sausages in onion gravy
- dippy cheese sloppy joe tater tots
- perfect roast potatoes
- breakfast burritos
- full english breakfast overnight oats