Have you ever opened up a bag of potato chips and found that they are green? Or maybe you have seen green specks on your potato chips? This can be a bit alarming if you are not expecting it, but the good news is that it is relatively normal and it is nothing to worry about.
In this article, we will explain why your potato chips are green and if it is safe to eat.
1. The potatoes were diseased when they were grown
1. The potatoes were diseased when they were grown.
2. The disease is causing the potatoes to turn green.
3. The green color is due to the disease.
2. A chemical in the water used during the frying process reacted with the potatoes
The most likely explanation for why your potato chips are green is because of a chemical in the water used during the frying process reacted with the potatoes.
This is a fairly common problem with potato chips and can be caused by a number of different factors, such as the type of potato used, the thickness of the slices, and the temperature of the oil.
In most cases, the color of the potato chips will be affected only minimally and will not affect the flavor.
In more extreme cases, however, the chips may be completely green or have a very strong green tint.
If this is the case, it is best to discard the chips and try to determine the cause of the problem.
3. A natural chemical reaction occurred whilst the potatoes were stored
Sometimes, a natural chemical reaction occurs whilst potatoes are stored.
This is more likely to happen to older potatoes and is virtually impossible to prevent.
The colour of your potato chips could be altered if this natural chemical reaction has occurred.
The taste, however, will not be affected.
If you wish to avoid this, simply ensure that the potatoes are of a suitable quality and maturity.
The reason for this natural chemical reaction is that potatoes are rich in carbohydrates and low in fat.
Whilst in storage, the carbohydrates will break down into simpler sugars such as sucrose and fructose.
These sugars will then react with each other to produce new compounds that can alter the colour of the potatoes.
4. An iron frying surface was used to fry the potatoes
The iron frying surface is an essential component of the potato chip manufacturing process.
This surface is used to fry the potatoes, which are then seasoned and packaged for sale.
The iron frying surface is typically a cast-iron pan or skillet that is heated to a high temperature.
The potatoes are added to the frying surface and are cooked until they are golden brown and crispy.
The cooking oil used to fry the potatoes may contain some green coloring due to the high temperatures used in frying.
This green coloring is harmless and does not affect the flavor of the potato chips.
5. The potatoes were stored in a container that wasn’t rodent proof
The potatoes are exposed to air which causes them to oxidize and turn green.
This happens to all varieties of potato, even those that have been grown in the dark.
The reason for this is because potatoes are naturally green when they are growing and will continue to turn green if left exposed to light.
However, if the potatoes are stored properly in a container that is rodent proof, they will not be exposed to air and will not turn green.
In a nutshell
But it turns out there are a lot of reasons why your potato chips might be green.
Some of them are totally natural, while others are a bit more serious.
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