To keep acrylamide levels to a minimum when making potato chips, the following measures can help:
- Soak or rinse potato slices in water before frying to reduce levels of sugars and asparagine, which are precursors to acrylamide formation. Soaking for at least 15 minutes can reduce acrylamide significantly, and acidifying the soaking water with vinegar or citric acid can further enhance this effect.
- Fry at lower temperatures, ideally at or below 175°C (347°F), to reduce acrylamide formation. Cooking to a lighter golden color rather than a dark brown helps as well.
- Use potato varieties that are low in reducing sugars and avoid storing potatoes at cold temperatures, which can increase sugar levels.
- Cut potatoes into thinner slices and remove peels cautiously, as acrylamide tends to form on the surface during browning.
- Avoid overcooking or burning the chips, as prolonged high heat increases acrylamide.
These methods focus on controlling raw materials, processing conditions, and cooking techniques to minimize acrylamide in potato chips.
