Lays chips (or potato chips in general) can be green because the potatoes used to make them were exposed to too much light.
The Science Behind Green Potatoes
When potatoes are exposed to sunlight, they produce chlorophyll (which is green) and solanine. Solanine is a toxic glycoalkaloid. While the green color itself isn't harmful, it's an indicator that the potato may have elevated levels of solanine.
Chlorophyll and Solanine
- Chlorophyll: The pigment that gives plants their green color. It's harmless.
- Solanine: A naturally occurring toxin found in potatoes and other nightshade plants. High levels can cause gastrointestinal issues.
Why Does Light Matter?
Potatoes are tubers that grow underground. When exposed to sunlight, they begin to produce chlorophyll and solanine as a defense mechanism. This is more common when potatoes are stored improperly.
Is it Safe to Eat Green Chips?
While small amounts of green on a chip aren't likely to cause problems, it's generally best to avoid eating chips with significant green discoloration. Large amounts of solanine can cause:
- Nausea
- Vomiting
- Diarrhea
- Stomach cramps
How to Prevent Green Potatoes (and Chips)
- Store potatoes in a cool, dark place: This prevents them from being exposed to sunlight.
- Discard green potatoes: If a potato is significantly green, it's best to throw it away.
- Peel potatoes thoroughly: Solanine is concentrated near the skin, so peeling can help reduce the amount.
