Baked vs Fried Snacks: Which Is Better for You?

When it comes to choosing between baked and fried snacks, the decision is often framed around health versus indulgence. 

Fried snacks are known for their crispy texture and rich flavour, while baked options are marketed as the healthier alternative. 

But how much of that is really true? Let’s take a closer look at both options to determine which might be better for you, and when.

The Basics: What’s the Difference?

Fried snacks are cooked in hot oil, often at high temperatures. This includes crisps, chips, doughnuts, and pakoras. The oil not only cooks the food quickly but also adds significant calories and fat.

Baked snacks are cooked using dry heat in an oven, meaning little or no oil is used. Think baked crisps, puffed grain snacks, crackers, and certain cereal bars.

Nutritional Comparison

Category Fried Snacks Baked Snacks

Calories Generally higher due to oil Often lower, especially if oil-free

Fat High in saturated and trans fats Lower fat content overall

Crunch/Flavour Crispy, rich, often addictive. Can be drier but lighter

Shelf Life Shorter (unless heavily processed) Usually longer

Are Baked Snacks Healthier?

In many cases, yes. Baked snacks tend to have:

Lower total fat and fewer calories.

Less risk of containing trans fats, which are known to raise bad cholesterol and lower the good kind.

Less greasy residue and fewer empty calories.

However, not all baked snacks are created equal. Some are high in salt, sugar, or refined flour, and might not be much healthier than their fried counterparts.

But Don’t Dismiss Fried Snacks Entirely…

Fried snacks aren't inherently evil. In moderation, they can be part of a balanced diet. Homemade versions,like air-fried potato wedges or shallow-fried samosas—allow better control over oil type and quantity.

Also, some nutrients, like fat-soluble vitamins, are better absorbed with fat. A small amount of healthy fat (like olive or rapeseed oil) in cooking isn't always a bad thing.

Baking Innovations: The Rise of Air-Frying

Air fryers have revolutionised home cooking, offering a middle ground. They “fry” food with hot air and minimal oil, giving that crisp texture without the grease. It’s a popular way to enjoy chips or battered treats with significantly reduced fat.

So, Which Is Better?

For everyday snacking:

Baked snacks are generally the better choice, especially those with whole grains, seeds, or legumes and minimal additives.

For occasional indulgence:

Fried snacks can have a place, just aim for smaller portions and choose healthier oils when cooking at home.

Top Tips for Smarter Snacking

Check nutrition labels—don’t be fooled by “baked” alone.

Watch out for salt and sugar levels in both varieties.

Opt for snacks with fibre and protein to feel fuller for longer.

DIY your own snacks when possible, oven-roast chickpeas or make kale crisps for a healthy crunch.

Final Thoughts

The choice between baked and fried snacks doesn’t have to be black and white. It’s all about balance, awareness, and quality. Baked snacks often win on the health front, but an occasional fried treat, especially one you’ve made yourself, is nothing to feel guilty about.

What’s your go-to snack? Baked or fried? Let us know in the comments below!

Welsh Griddle Bread — A Pan-Baked Heritage Loaf

Before modern ovens became a kitchen staple, Welsh homes relied on the griddle (or bakestone) — a flat, cast-iron plate set over the fire. 

It’s where classics like Welsh cakes and crempogau were born. But nestled among them is a lesser-known gem: Welsh Griddle Bread — a pan-baked loaf with a soft crumb, golden crust, and the unmistakable touch of tradition.

Bread Born of Simplicity

Griddle bread (sometimes called bara llestri in Welsh) is a rustic, round loaf made without yeast or elaborate proofing. It rises with baking powder or bicarbonate of soda and cooks low and slow on the stovetop or fire-heated griddle.

What makes it magical is the crackling crust from direct heat and the steam-trapped softness within — a texture somewhere between a scone and soda bread, with just the right density for buttering.

A Baker’s Legacy

Griddle bread has long been associated with:

Carmarthenshire and Pembrokeshire, where it was commonly eaten with soup or stew

Slate mining families in Snowdonia, where quick breads were preferred over long-fermented loaves

Chapel teas, often served split, buttered, and layered with jam or cheese

Simple Ingredients, Honest Flavour

Most traditional recipes include:

Plain or strong white flour

A rising agent (baking powder or bicarb)

Salt

Buttermilk or sour milk

Lard, butter, or a mix of both

Optional enrichments include oats, wholemeal flour, or even mashed potato in some rural recipes.

How to Serve Welsh Griddle Bread

Warm with salted butter and a pot of tea

Toasted with Caerphilly cheese and chutney

With soup or stew, particularly cawl

Split and filled like a bap with bacon or laverbread

This is a bread made for comfort, not show — the kind of food that fills your kitchen with the scent of home.

Recipe: Welsh Griddle Bread

Ingredients:

400g plain flour

1 tsp bicarbonate of soda

1 tsp salt

50g lard or unsalted butter, chilled and cubed

250ml buttermilk or sour milk (more if needed)

Method:

Sift the flour, bicarb, and salt into a large bowl.

Rub in the lard or butter until the mix resembles breadcrumbs.

Stir in the buttermilk gradually to form a soft, but not sticky, dough.

Roll into a thick round about 2–3cm thick.

Heat a griddle or heavy pan over medium-low heat and dust lightly with flour.

Place the dough round on the griddle. Cook gently for 10–12 minutes on each side until golden and cooked through (use a cake tester if unsure).

Cool on a rack and slice while still warm.

The Hearth in a Loaf

Welsh Griddle Bread is a reminder of how our ancestors baked with what they had, not what they lacked. No oven? No problem. Just a hot griddle, some flour, and a little love.

It's ideal for reconnecting with Welsh heritage in your own kitchen, one pan-baked slice at a time.

Next up: Bacon and Cockles — A Coastal Welsh Classic.

No-Bake Cake Delights: How to Make Delicious Cakes Without an Oven

Who says you need an oven to make a delicious cake? 

Whether you’re short on time, space, or just fancy a change, no-bake cakes are the perfect solution. 

They’re easy to make, require minimal ingredients, and often come together much quicker than traditional baked cakes. 

Here’s a guide to making scrumptious no-bake cakes right in your kitchen.

Why Choose No-Bake Cakes?

No-bake cakes offer several advantages:

Ease of Preparation: No need to worry about baking times or temperatures.

Versatility: Endless flavour combinations and decorations.

Perfect for Hot Weather: Keep your kitchen cool by avoiding the oven. And also ideal if you have invited people over and your oven has gone AWOL.

Ideal for Beginners: No-bake recipes are often simpler and less intimidating.

Essential Ingredients

Here’s what you’ll typically need:

Biscuits: Digestive biscuits, Graham crackers, or any firm, crumbly biscuit.

Butter: Unsalted is usually best.

Sugar: Both granulated and powdered (icing) sugar can be used.

Cream Cheese: Essential for a creamy texture.

Double Cream: To add richness and stability.

Gelatine: For setting, though vegetarian alternatives like agar-agar work too.

Flavourings: Vanilla extract, cocoa powder, lemon zest, or fruit purees.

Equipment Needed

Mixing Bowls

Food Processor or a rolling pin for crushing biscuits

Springform Cake Tin

Spatula

Measuring Cups and Spoons

Step-by-Step Guide to a Classic No-Bake Cheesecake

Ingredients:

200g digestive biscuits

100g unsalted butter, melted

600g cream cheese, room temperature

100g powdered sugar

300ml double cream

1 tsp vanilla extract

Fresh berries or fruit compote for topping

Instructions:

Prepare the Base:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Mix the biscuit crumbs with the melted butter until well combined.

Press the mixture into the base of a 23cm springform tin, ensuring it’s even and compact. Chill in the fridge for 30 minutes to set.

Make the Filling:

In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.

Add the vanilla extract and mix well.

In a separate bowl, whip the double cream until it holds soft peaks.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assemble the Cake:

Pour the cream cheese filling over the chilled biscuit base and smooth the top with a spatula.

Cover with cling film and refrigerate for at least 4 hours, preferably overnight, to set.

Add Toppings:

Once set, carefully remove the cheesecake from the springform tin.

Top with fresh berries, fruit compote, or any topping of your choice.

Creative Variations

Chocolate and Peanut Butter Cake:

Swap the digestive biscuits for chocolate biscuits.

Mix 200g smooth peanut butter into the cream cheese filling.

Top with chocolate shavings or a drizzle of melted chocolate.

Lemon and Blueberry Cheesecake:

Add the zest of two lemons and 2 tablespoons of lemon juice to the cream cheese filling.

Fold in 150g of fresh or frozen blueberries before pouring the filling onto the base.

Top with more blueberries and a sprinkle of lemon zest.

Tiramisu Cake:

Use ladyfinger biscuits soaked in coffee and a splash of Marsala wine for the base.

Layer with a mixture of mascarpone cheese, double cream, and a bit of powdered sugar.

Dust the top with cocoa powder before chilling.

Tips for Perfect No-Bake Cakes

Chill Properly: Allow enough time for your cake to set in the fridge to ensure the best texture.

Use Fresh Ingredients: Fresh cream, cheese, and fruits will elevate the taste of your cake.

Experiment: Don’t be afraid to try new flavours and combinations.

No-bake cakes are a wonderful addition to any dessert repertoire. With these recipes and tips, you can create delightful, impressive cakes without turning on your oven. Enjoy the simplicity and deliciousness of no-bake baking!

Gas vs. Electricity: The Cooking Dilemma Unveiled

Choosing between gas and electricity for cooking is a decision that many homeowners face when outfitting their kitchens. 

Both options have their own set of advantages and disadvantages, which can make the decision-making process a bit daunting. In this blog post, we'll delve into the pros and cons of each to help you make an informed choice.

Gas Cooking:

Pros:

Precision Control: Gas stoves provide instant heat and precise temperature control, allowing for quicker adjustments during cooking. This is particularly advantageous for recipes that require specific temperature management.

Even Heat Distribution: Gas flames provide uniform heat distribution across the bottom of cookware, resulting in more even cooking compared to electric stoves.

Lower Operating Costs: In many areas, natural gas tends to be cheaper than electricity, which can lead to cost savings over time, especially for heavy users.

Cooking during Power Outages: Gas stoves can be used even during power outages, making them a reliable option in emergencies.

Cons:

Initial Installation Costs: Installing a gas line can be expensive, especially if your kitchen isn't already equipped for gas appliances.

Safety Concerns: Gas leaks can pose a serious safety hazard if not detected and addressed promptly. Proper ventilation is also crucial to prevent carbon monoxide buildup.

Environmental Impact: While natural gas is considered cleaner burning than some other fossil fuels, it still contributes to carbon emissions and is not as environmentally friendly as electricity from renewable sources.

Electric Cooking:

Pros:

Ease of Installation: Electric stoves are generally easier and less expensive to install since they don't require a gas line.

Safety: Electric stoves eliminate the risk of gas leaks and carbon monoxide poisoning, making them a safer option for many households.

Environmental Friendliness: Electricity can be sourced from renewable energy, such as solar or wind power, reducing its environmental impact compared to gas.

Easy to Clean: Smooth ceramic or glass cooktops are easy to clean and maintain, with no grates or burners to scrub around.

Cons:

Slower Heating: Electric stoves typically take longer to heat up and cool down compared to gas, which can affect cooking times and efficiency.

Less Control: Electric stoves may not offer the same level of temperature control as gas, making it more challenging to execute precise cooking techniques.

Higher Operating Costs: Electricity rates can vary widely depending on location, and in some areas, electric cooking can be more expensive than gas in the long run.

Dependence on Power Supply: Electric stoves rely on a steady power supply, rendering them useless during power outages unless you have a backup generator.

In conclusion, the choice between gas and electricity for cooking ultimately depends on your personal preferences, budget, and lifestyle. Gas offers precise control and lower operating costs but comes with safety concerns and higher initial installation costs. On the other hand, electric stoves are easier to install, safer, and more environmentally friendly, but may have higher operating costs and slower heating times. Consider weighing these factors carefully to determine which option best suits your needs and priorities.

Pizza-free cooking in pizza ovens from Witt?

Award-winning Scandinavian Witt’s Pizza Oven range has been impressing customers and publications like BBC Good Food, Ideal Home, and Independent since its launch earlier this year. 

With its stylish design and ultra-fast heating technology, the Etna Fermo Pizza Oven does more than render perfect pizzas. It does so much more, besides!

Geoff Johnson Sales Director and Pizza Guru at Witt UK & Ireland said: "The Etna Fermo Pizza Oven is fast heating and has a large cooking space meaning that not only can it produce perfect pizzas, it’s also great for roasting or searing meats, fish, vegetables as well as baking bread or delicious desserts.” 

“Firstly, I really recommend that you invest in a good quality cast-iron skillet, it can handle intense heat and will work perfectly for many dishes. But you should never food directly onto your pizza stone, or it could become saturated with meat fats and also smaller foods like vegetables need to be contained during the cooking process.”

Geoff’s favourite things to cook in a pizza oven other than pizzas?

Roast Chicken with Lemon, Garlic, and Herb Butter 

“My go-to for roast chicken is always lemon, garlic and herb butter - spatchcocking is a great way to reduce cooking time, and it’ll fit on a cast-iron pan in your Witt pizza oven.” 

Focaccia 

“Using pizza dough, garlic, Rosemary, salt, pepper and plenty of olive oil, you will have delicious homemade Focaccia in 30 minutes.”

Vegetables

“Even delicate vegetables such as tender stem broccoli can be cooked in your pizza oven. Most vegetables will benefit from a light coating of oil, salt, and pepper before you add them to the hot skillet. Keep an eye on them and make sure to turn them regularly. They really don't take too long to cook.”

(EDITOR: I feel turkey (perhaps breasts or wings?) and Christmas dinner vegetables would cook up nicely in a Witt pizza oven.)

https://www.wittpizza.com

https://www.amazon.co.uk/Witt-Etna-Fermo-Pizza-Rotating/dp/B0BJW8Q2PZ

Witt's Pizza expert reveals his top cleaning tips

The award-winning Scandinavian Witt’s Pizza Oven range has been wowing reviewers and customers with its ultra-fast heating and rotating technology since its launch earlier this year. And as the weather heats up, it’s a good time to give your pizza oven a clean so you can continue serving delicious homemade pizza all summer long.

Witt’s pizza expert has revealed his top pizza oven cleaning tips for pizza aficionados. Info below for editorial consideration.

“A quick brush down after every use to remove food scraps is usually enough, but after a busy summer season of pizza parties, a deep clean might be required,” says Geoff Johnson, who is the Sales Director, and Pizza Guru at Witt UK & Ireland.

“When you leave remnants of dough, cheese, and sauce behind on your pizza oven, your oven will be less effective the next time you use it, the dough is more likely to stick, and the result won’t be quite so good. I recommend keeping your oven clean so it’s always ready to go, perfect for those spontaneous pizza nights with family and friends!”

Step 1. Turn it up

“Once you have cooked your pizzas, keep the oven burning at full temperature for 30 minutes. This will turn any leftover food to ashes.”

Step 2. Allow to cool 

"Once your oven is fully cooled, you can use a brush, like the special, dedicated Witt Pizza Oven Brush, to sweep any ash from the oven. Then wipe out any remaining ash with a soft, dry cloth.” 

Step 3. Wipe the oven exterior 

"Use a soft damp cloth to clean your oven's exterior. Mildly soapy warm water will do but do take care to dry it immediately and avoid paint diluters, abrasive cleaning products or any harsh chemicals, and remember, if you leave your oven wet, it can result in rust developing.

Top tip: If you want to keep your pizza oven clean for longer, I suggest that you should invest in a Witt Pizza Oven Cover.”

Step 4. Cleaning the pizza stone

“The pizza stone must only be cleaned with water; soap will leave soap residue in the joints of the stone. Remember you must never try to cool the stone down with water when the stone is hot as it can cause cracks and breakage.”

Step 5. Enjoy perfectly cooked pizza every single time!

https://www.wittpizza.com.

Making Pizza A British Dish With The Stone Bake Oven Company

With the recession hitting UK manufacturing hard, it’s more important than ever to buy British and support UK manufacturing.

The Stone Bake Oven Company, who have held their own amongst the recession, tell how wood fired pizza ovens made in the UK, are proving to be an investment during the current economic climate.

With hard times making everyone, regardless of income, reassess the way they spend their pennies, more attention than ever, is being paid to the origins and the quality of products on the UK market.

The Stone Bake Oven Company, who hand cast a range of wood burning pizza ovens in England, use a modern aggregate, sourced within the UK which utilises reclaimed materials. The result is a technically efficient wood fired oven, which heats up quickly and retains its heat for hours. A wood fired oven can be used to cook authentic Italian Pizza, specialty roasts, desserts, breads and just about anything else.

“It’s often a misconception buying quality means spending more money “, says Tom Gozney the company founder, “our ovens are some of the most competitively priced on the market, and we are proud to support UK manufacturing and labour.”

The benefits of opting for British doesn’t stop there either, ever heard the phrase ‘buy cheap, buy twice?’ With a wood fired pizza oven by the Stone Bake Oven Company one can enjoy cooking in their oven either indoors or outdoors for years to come, with a selection of ovens to suit a range of budgets and space restraints.

The environmental benefits of choosing English products are vast. Manufacturing in the UK, means a lower carbon footprint due to reduced miles traveled by the product, and with the Stone Bake Oven Company the costs saved are passed onto the customer.The Stone Bake Oven Company are also proud to present a range of pizza ovens which promote the use of an environmentally sustainable fuel source, wood.

Available for many applications the Stone Bake Oven Company have a range wood fired ovens which are divided between the ‘at home range’ and a the ‘commercial wood fired ovens range’ too. The Stone Bake Oven Company are fast becoming a house hold name, gracing many kitchens and gardens with the affordable Primo Oven, to your local restaurant with their range of Gio commercial pizza ovens.

So this year, choose products and services from the UK. Look for quality and longevity and play a part in keeping UK manufacturing buoyant, whilst taking the time to enjoy mouth-watering, thin, crispy authentic pizza, from a Stone Bake Oven.

To view the Stone Bake Oven Company’s a range of pizza ovens, visit www.thestonebakeovencompany.co.uk.

The Stone Bake Oven Company Dish Up FREE Wood Fired Food Recipes

As the wood fired cooking trend gathers momentum in the UK, some wonder if it’s a trend that is set to stay. The growing interest in wood fired cooking has seen The Stone Bake Oven Company, manufacturers of wood fired pizza ovens, dish out all the guidance you could need to make an informed decision when deciding whether or not to purchase your own wood fired oven.

Once being a ‘specialist’ method of cooking, reserved for Italian families and pizzeria restaurants, the wood fired oven industry experienced the ‘celeb effect’, with many celebrities purchasing wood fired ovens for themselves. This was mostly due to the authentic cooking flavours only a wood fired oven could achieve, and partially related to the excessive price-tag and prestige associated with such ovens, making them a ‘must have’ in the celebrity realms.

What subsequently followed was a new found interest in these wood burning products by the public, and so as the demand grew, the Stone Bake Oven Company catered to it with a range of high quality yet affordable wood fired ovens for the home and garden.

So is this new market trend a fad on its way through the market? Or is it set to stay?

Unlike other craze products to have come to market, which seem like a great idea at the time (cue yogurt makers, for example?) and ends up gathering dust in your home or kitchen, or cobwebs in the garden, a wood fired oven revives the oldest and most traditional method of cooking there could ever be, cooking on an open fire.

After all, cooking in this way dates right back to beginning of civilisation! So I suppose wood fired cooking isn’t a fad at all, it just seems to have been revitalised with some good TV promotion and some guidance and re-invention by companies such as the Stone Bake Oven Company.

If you’ve ever tried authentic wood fired food yourself, it seems you’ll know what the fuss is about, with the ability to roast, grill, bake and sear a wood fired oven can cook virtually anything, as well as original Neapolitan pizza in less than 90 seconds.

For everything you need to know about wood fired cooking, including some tasty FREE recipes, The Stone Bake oven Company have taken wood fired ovens from a ‘must have’ to a CAN have, with a range of affordable indoor and outdoor pizza ovens.

For more details visit www.thestonebakeovencompany.co.uk

Is this the future of barbecuing in the UK?

(That's Food and Drink continues its Barbecue Week feature with this story from the Stone Bake Oven Company. Has the traditional barbecue had its day? Read on. And please let other readers know your opinion by commenting on the story.)

‘Out with the old BBQ and in with a wood fired oven!' Say many lifestyle magazines, and why not? With the ability to grill, roast, sear, bake and more, it seems the BBQ might be losing its charm as outdoor pizza ovens start to replace them in the market place for the ultimate al fresco dining experience. 

With the Stone Bake Oven Company proving how easy wood fired cooking can be, with online recipes, cook along videos, hints, tips and more, the fan base of pizza ovens seems to be growing.

Once seen as an expensive Italian luxury, the Stone Bake Oven Company feels it has now made these as affordable for every budget, with a range of stone bake ovens for sale, varying in size and for outdoor and indoor installation. The Stone Bake Oven Company are proving to be a one-stop-shop for ovens, wood fired accessories, advice, and stocks a range of iron cookware.

Thinking of junking the BBQ? The Stone Bake Oven Company feels this makes sense, a wood fired oven can cook a broader range of food items, act as an outdoor heater, meet the grilling demands of a BBQ and what's more, exceed them with exceptional flavours, too.

Tom Gozney is the company founder and expresses himself to be amazed at the popularity of their most affordable oven, the Primo, “it seems everyone wants one! They are taking the market by storm as they are both affordable and compact enough to fit virtually every outdoor space.”

By burning only wood, wood fired ovens are seen as a greener alternative to conventional cooking means, and appear to be a natural progression for alfresco dining in an increasingly green conscious world.

For details, recipes, ovens and accessories visit them at www.thestonebakeovencompany.co.uk.

The Stone Bake Oven Company, Wood Fired Ovens Making Kids Parties Easy!

Are children fussier these days? A question most parents ask when planning a party for their beloved brood, catering for kids can be a bit of a headache. But one company think they have found the answer, and it lies in… the pizza!

The Stone Bake Oven Company makes a wide range of wood fired pizza ovens in the UK at affordable prices, and these are proving to be a hit with passionate cooks and kids alike.

Tom from the Stone Bake Oven Company, says “I am yet to find a child that does not love authentic wood fired pizza! They always go down a storm and the kids love getting involved in the cooking process.”

Capable of cooking an authentic pizza to crispy perfection in under 90 seconds, a wood fired oven can cater for a large group or even just one person, and don't forget, they’re not just for pizza either, stone bake ovens can cook breads, desserts, roasts and more, besides.

They are not hard to use, you can find a wealth of information online from the Stone Bake Oven Company, including pizza recipes and a cooking techniques guide.

Keep the kids entertained this summer and keep in the good books of other parents as you cut the junk with this fast food that can be as healthy as you want to make it!

So for big kids, small kids or other, tackle the fussy eaters with an alternative means of cooking which delivers in flavour and style with the Stone Bake Oven Company.

For more on stone bake ovens, contact info@thestonebakeovencompany.co.uk or visit www.thestonebakeovencompany.co.uk where you will find the most up to date information, recipes and videos to help with outdoor party planning.