Reaching for a packet of chips could be only half as fattening in the future thanks to a legume which was previously used to feed cows.
Curtin University researchers have replaced wheat flour with lupin and created chips with 50 per cent less fat.
Professor Vijay Jayasena from Curtin University’s School of Public Health said this was a big difference.
“We are not talking about five or 10 per cent, this is significant and there is no increase in cost or difficulty in accessing the product,” he said.
Professor Jayasena said lupin chips also had 200 per cent more protein and 400 per cent more dietary fibre than regular chips.
He is one of the researchers who had worked on a project to create this healthier alternative as well as lupin flat breads.
The idea has now been picked up by a manufacturer and the products are set to hit Perth grocery stores in the next three months.
Professor Jayasena said taste tests of the chips found that people could not tell the difference between regular chips and lupin chips.