What's Really In Potato Chips?

To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way.

The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips.

So if they’re not made of potatoes, what are they exactly?

The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape.

This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine.

According to io9:

“The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another.

Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack.

From then on, it’s into the cans … and off towards the innocent mouths of the consumers.”

I suspect nearly everyone reading this likely enjoys the taste of potato chips. However, they are clearly one of the most toxic processed foods you can eat—whether they’re made from actual potato shavings or not.

Potato Chips are Loaded with Cancer-Causing Chemical

One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing.

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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Mary P.

7:02AM PST on Feb 5, 2012

Is this just for the pringles types? or our regular, tasty type?

send a green star

Joe R.

12:20PM PST on Jan 23, 2012

Thanks.

David L.

11:58PM PST on Jan 8, 2012

Interesting artilce!

Past Member .

9:44AM PST on Dec 28, 2011

Hmm. Isn't basically everything bad for you? I'll try to cut back on potato chips and French fries, but that's mainly because I want to eat healthier.

Randy M.

6:18AM PST on Dec 18, 2011

Basically, anything cooked contains carcinogens, as do a number of raw foods, such as peanuts with aflatoxin. You CANNOT live on our planet and not be exposed to carcinogens.

Mark N.

1:40AM PST on Dec 14, 2011

I am an ignorant potato chip eater and refuse to pay attention to this article.

june k.

9:51AM PST on Dec 11, 2011

hmmmm, think i have to stop eating these "potato chips"

Lois M.

10:18PM PST on Dec 7, 2011

I always thought chips were so good they had to be bad, and sure enough they are, although still so very hard to resist...

Lara K.

2:47AM PST on Dec 7, 2011

I just learned about heat-generated food toxicants. Thank you!

2:46AM PST on Dec 7, 2011

I didn't know about heat-generated food toxicants or acrylamide before, but I have been trying harder to eat more healthily. I wonder if all cooking off food leads to heat-generated toxicants, or if the food has to be cooked at a certain temperature? Would steaming or stir-frying cause the same effects? Do all foods generate toxicants at certain temperatures or only certain foods? Very interesting, thanks. Also, Pringles never did taste like real potatoes to me.