Slimming World Chips

There’s something really comforting about being able to tuck into a plate of chips, and surprisingly enough you can still eat them when doing Slimming World – just as long as they’re low fat!

Preparing these chips is easy, whichever method you use, and the chips are syn-free!

You can use whatever potatoes you prefer, but I prefer Roosters or Maris Piper varieties.

Oven roast method

  1. Pre-heat the oven to 200 degrees Celsius.
  2. Peel and chop your potatoes into chips about 1 cm by 1 cm, as really thin chips can break up too easily.
  3. Add to a pan of cold water, bring to the boil, and par-boil the chips for around 5 minutes.
  4. Drain, and roughen up the edges of the chips by tossing around in a colander for a few seconds.
  5. Pat dry with kitchen roll and transfer to a baking tray.
  6. Spray with Frylight (or another low-syn oil), and put the baking tray in the oven for 15 minutes.
  7. Take out the over, turn the chips over, spray again with Frylight, and roast for a further 15-20 minutes or until golden brown.
  8. Season and serve.

Actifry method

This method has the advantage that you can miss out the par-boiling step.

  1. Peel and chop your potatoes into chips about 1 cm by 1 cm, as really thin chips can break up too easily.
  2. Place in Actifry, spray with Frylight (or another low-syn oil), and cook for the recommended time based on the weight of potatoes used and your model of air-fryer.
  3. About half way through cooking, open and spray again with Frylight.
  4. Season and serve.

Actifry Chorizo, Bacon and Prawn Risotto

Syns: 4 + HEA per portion
Serves: 2 very generous portions
Prep/Cooking Time: 45 mins

This recipe uses an air fryer for cooking, and the method is based upon that, but I’m sure it could easily be adapted to more traditional cooking methods with pans and such.

Syns Values

Please check the exact syn values for the ingredients you use, and use this information only as a rough guide:

  • The 50g of chorizo contributes around 8 syns to this recipe (or 4 syns per portion), and can be omitted if you prefer – but in my opinion it adds so much extra flavour to the meal, so I like to use my syns on it.
  • The 15g of parmesan cheese on each portion also makes up half of a Healthy Extra A, or about 3 syns. 
  • In general this recipe doesn’t require any oil to be added, as the chorizo will release oil as they cook. If you decide to omit the chorizo, perhaps add a bit of spray oil at the start, and allow syns for that.


  • 200g risotto rice
  • 1 packet of bacon medallions (diced)
  • 50g of chorizo (chopped finely) 
  • small packet of frozen/fresh uncooked prawns
  • 2 red onions (chopped)
  • 200g frozen peas (or edamame beans, or chopped up green beans)
  • 1 litre of stock (made using 2 veggie stock cubes)
  • 30g of grated parmesan (Half a Healthy Extra A each)


  1. Add the bacon and onions to the air fryer and cook for 3 minutes
  2. Add the chorizo and cook for 2 minutes
  3. Add the rice and cook for another 3 minutes, or until the rice is coated in the oil from the chorizo and starts to change colour
  4. Add 1/3 of the stock, and cook for 5 minutes. Check to see if the liquid is getting absorbed into the rice, and add more stock if the mixture gets dry.
  5. Add another 1/3 of the stock, and cook for 10 minutes
  6. Add the final 1/3 of the stock, and cook for 10 minutes. You should give the mixture a good stir during cooking to make sure bits are getting stuck around the air fryer paddle.
  7. Add the vegetables and prawns, and cook for a final 5 minutes
  8. Serve with the grated parmesan on top