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Syn Free Chips

Slimming World chips are SYN FREE ! …. So you can eat all you like 🙂 … And they are very tasty, mmmmm Ham egg & chips, steak with a nice helping of chips, Fish n chips, chips with chips …. The possibilities are endless !


Here’s how I do mine


900g medium sized Maris Piper potatoes
Low calorie cooking spray
Crushed sea salt and malt vinegar

The recipe calls for Maris Piper potatoes, but any ‘floury’ potato will work just as well i.e. Desiree, red rooster etc.


Preheat the oven to 240°C/220°C Fan/Gas 9. Peel the potatoes using a potato peeler. Slice lengthwise into approx 1cm thick rectangular chips.
Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.


Return the chips to the dry saucepan, cover with a lid and shake to ”rough up” the edges of the chips – this roughness is important to the texture of the chips.
Spray a metal baking tray with low-calorie cooking spray. Transfer the chips to the tray, spray lightly with low-calorie cooking spray, sprinkle with salt and bake in the oven for 20-25 minutes, turning occasionally, or you could use one of those mesh tray thingies, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar….. Yummy !

You can also make wedges using this method, jut cut your potatoes into nice wedges, have them just salted or flavour them with peri peri shake or Cajun flavouring for a spicy treat !


I love Moussaka, reminds me of sitting outside a lovely taverna on a Greek Island

I made this meal when my kids came over for tea, my daughter-in-law is a vegetarian so I decided that rather than make two separate versions of Moussaka, I would make it using quorn mince (you can substitute the quorn for extra lean lamb mince), it went down a treat with everyone … A big hit …. I will definitely be making this again.

Preparation time: 30 minutes
Cooking time: 50 minutes


2 large aubergines (or 4-5 courgettes if preferred)
Fry Light
4 or 5 potatoes sliced and par boiled (4 mins)
1 large onion, chopped
2 cloves garlic, crushed
300g Quorn mince
2 x 400g cans chopped tomatoes
2 tsp cinnamon (or to taste)
2 tsp chilli (or to taste)
For the white sauce
250g fat free natural yogurt or quark
2 large eggs
168g reduced fat Cheddar cheese, grated


If you have time, salt the aubergines and leave overnigt to remove water.

1. Slice the aubergines into 1cm thick discs and pat dry with kitchen roll. Gently fry them in a pan sprayed with Fryight until brown and the skin begins to crisp, and set aside.

2. Wipe the pan, spray with Fry Light again and cook the onions and garlic gently to soften, then add the Quorn mince, chopped tomatoes, cinnamon and chilli and bring to the boil. After 5 minutes reduce the heat and simmer for 15 minutes.

3. Whilst the Quorn mixture is simmering, mix all the ingredients for the white sauce in a bowl until combined and smooth. (If using quark, add tepid water to soften the mixture, but to avoid cooking the egg).

4. Once cooked, layer an oven dish with half the aubergines, and a layer do the potato slices, top with the mince mixture, add another layer of aubergines, and top with the white sauce. Place in a pre-heated oven (200°C/Gas 6) for 30 minutes, or until golden brown.

Tip: You can use extra lean lamb or beef mince in place of Quorn mince, if preferred.

Substitute a layer of sliced potato in place of one of the layers of aubergine

Syns per serving:
Free on Extra Easy*, Green* and Original*
*Add 6 Syns per serving if not using reduced fat cheddar cheese as a Healthy Extra ‘a’ choice