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.
“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.