Food educator and Chip Group Chair Glenda Gourley said judges were looking for the shops serving the most delicious hot chips, with the lowest possible fat content.
"Kiwis love hot chips so it is very important that not only are they delicious but that they have the minimum fat content," said Glenda.
"When the potato leaves the paddock they are around 0.1 per cent fat. When they leave the processing plant they are 3-5 per cent fat. By the time the chip is ready to eat it can be 22 per cent fat."
All entrants' chips were analysed by an independent laboratory. The winners and highly commended recipients' chips all had a fat content of less than nine per cent.
"This is awesome," said Glenda. "It gives customers confidence that the operator follows industry standards and knows what they are doing. The skill of the operator has a huge impact on the chip."
Entrants were also judged on chip taste, quality, shop cleanliness and customer service.