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We munch our way through six billion packets of crisps every year in the UK.
Typically low in nutrients and often high in salt and fat, it's hardly surprising that manufacturers have started trying to tempt us with 'healthy' versions of our favourite savoury snack.
Crisps - Salmon - Skins - Lotus - Seeds
From crisps made from salmon skins, to seaweed, popped lotus seeds and lentils — we asked dietitian Noor Al Refae, head of dietetics at Cheswold Park Hospital in Doncaster, to assess a selection.
We then rated them for health.
EXPERT - VERDICT - Crisps - Mix - Peppers
EXPERT VERDICT: These vegetable crisps are a 50:50 mix of air-dried red, green and yellow peppers and courgettes — and nothing else. There's no flavourings, preservatives, salt or oil.
Unlike potato crisps, each bag will count as one of your five-a-day, and contains just 47 calories, compared to 84 in the same portion of ready salted potato crisps.
Tenth - Fibre - Pack - Cent - Vitamin
You'll get almost a tenth of the daily fibre you need in a pack, and more than 100 per cent of your recommended daily vitamin C intake, which boosts the immune system. There is the equivalent of just over a teaspoonful of sugar in every bag, but this is natural rather than added, so isn't as bad for your waistline.
Taste: Chewy rather than crisp, with a Mediterranean vegetable flavour.
EXPERT - VERDICT - Chickpea - Rice - Flours
EXPERT VERDICT: These are made with chickpea and rice flours, tapioca starch and salt. As they are 'popped', rather than deep-fried, they contain around 60 per cent less fat and fewer calories than ready salted crisps.
Chickpeas are a good source of iron, which we need for making red blood cells, and are also high in...
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