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Crisps

I'm afraid you need to test your blood glucose before eating, then after, to see what effect crisps have on your body. Without those tests, you will never know.

Some people can tolerate potato quite well. Me, not so much.

And portion control is key.
So is the variety of potato used (some are starchier than others)

Sorry I can't be more help - but self testing is really the only way...
 
ive quite taken to melted cheese discs done in micro they go crispy , im lchf , x
 
As Brunneria said the best option is to try and test. I can manage a small pack (24g pack about 15g carbs), either as part of a meal or as a morning snack (I have quite a long time between breakfast and lunch on a work day). It is also a case of remembering to count the carbs as part of my daily or meal allowance.

Keep away from the 'healthy' varieties, such as the light or baked crisps they have a far higher carb content than standard ones. I also find I am best not to buy large packs with the intention of eating them over several days, it never works like that, a multipack of small packets works best and they tend to be smaller packs than the individual packs you can get in a newsagents etc.
 
I can't manage crisps, but a few nachos as part of a low-carb Tex-Mex meal seem to be OK for me. But as everyone says, test and find out what your own tolerances are.
 
They (at least to me) are dynamite. As others have advised, test but be REALLY aware of how much you eat and reaction
 
I can't manage crisps at all. However if I want something crispy I go for pork scratchings. I buy the mini bags because they are quite high in calories and this way I can curb how many I eat. I find a small bag of these and my need to crunch is gone
 
What the heck are these pork scratchings you guys refer to ???
 
Mike D said:
What the heck are these pork scratchings you guys refer to ???
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It's basically the skin of the pig deep fried...some refer to it its pork crackling when you have it on your roast pork .
 
Mike D said:
What the heck are these pork scratchings you guys refer to ???
Click to expand...
Pork scratchings is the British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat. This is then eaten cold.
I would prefer to call it junk food. ( I am in trouble now )
 
i tried one packet of crisps and never again
it sent my levels sky high
 
Buy a cheap ,fatty piece of pork cut off all the fat and roast in a hot oven until crisp .Then you can slice up the pork and make a pot roast or stew with lots of veg .No additives or preservatives !
CAROL
 
Anne1 said:
Can you eat crisps with type2 ??
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I really miss crisps too but have found an alternative in Bear Poms, made for little ones hence the bear shape. They are not the same texture as crisps, more the texture of Quavers but a very satisfying crunch! They contain 9.6g carbs compared to 14.2g in normal crisps and are gluten free, I can have these without a rise in BG but as others have said, the only way you will find if you can tolerate them is to try then test, good luck
 
I always have crisps in the house. I use them to give me a nudge if my BS sticks at about 6.5 for some reason.
 
i can get away with a handful now and then. Bs doesn't seem to go up much or a toddler size portion of chips. Compensation for having to drop bread! The irony is that I'm not bothered about potatoes although I do like crisps. The key for me is just a handful. No more. Trouble is I could eat the packet
 
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