According to some commercials, when it comes to potato chips you can’t just eat one! However, according to recent studies the hazards of the processing of potato chips might cause you to eat none! The chemical acrylamide is a cancer-causing chemical that occurs during the processing of potato chips. When carb-rich foods are cooked (no matter if it’s baked, fried, roasted or toasted) at temperatures above 212° F, they may contain acrylamide. The production of harmful carcinogens is also a factor in processed potato chips. 
Cook at home! Foods that are prepared and cooked at home are much better for you because they go through less processing thus having less hazardous elements.
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Photo | Archer Farms Maui Onion Potato Chips | by theimpulsivebuy on Flickr | Used under a Creative Commons Attribution Share-alike license