Not all potatoes are suitable for making crisps. In fact, using the wrong variety can result in dark color, excessive oil absorption, poor texture, or bitter flavors. The ideal potato for crisps has specific characteristics related to dry matter, sugar content, and tuber shape.
High dry matter content is one of the most critical factors. Potatoes with higher dry matter (typically 20–24%) produce crisps that are crispier, less oily, and structurally stronger. Low dry matter potatoes tend to absorb more oil during frying, resulting in greasy, fragile chips.
Reducing sugar content is equally important. Potatoes with high levels of reducing sugars (glucose and fructose) brown too quickly during frying due to the Maillard reaction. This leads to dark, uneven coloration and can also increase acrylamide formation, a food safety concern. For crisps production, reducing sugar levels should ideally be below 0.2%.
Uniform tuber size and shape also matter. Round or oval potatoes with shallow eyes reduce peeling losses and ensure even slicing, which improves yield and consistency during frying.