From field to bag: a precise journey through the modern potato chip supply chain.
Potato chips reach their crisp peak days after frying, not the moment they emerge from the fryer.
The brown color on chips signals starch caramelization, not burnt flavor—yet it often hides underseasoned gusto.
Most snack fats oxidize faster in light than in air, meaning transparent packaging can secretly dull crunchiness.
A single bag can contain potatoes from dozens of farms, blending regional flavors into a single universal crunch.
Potato chips reach their crisp peak days after frying, not the moment they emerge from the fryer.
The brown color on chips signals starch caramelization, not burnt flavor—yet it often hides underseasoned gusto.
Most snack fats oxidize faster in light than in air, meaning transparent packaging can secretly dull crunchiness.
A single bag can contain potatoes from dozens of farms, blending regional flavors into a single universal crunch.
