Despite fat, salt and carbohydrates: When it comes to chips, hardly anyone can resist. Because they always work - whether at a party or in the evening on the couch. In order for the sin to be kept within limits, the quality and taste should be right. Warentest reveals where you can get hold of.
Every German nibbles around a kilogram of potato chips a year. Mostly against better knowledge. Because it should be clear to everyone that chips with their high fat, salt and carbohydrate content are not exactly the prime example of a wholesome food. And it probably is. But what would life be without sin?
A little bland, exactly. Supermarkets take advantage of the weakness of their customers and offer a wide range of chips. In addition to various types of spices, there are also two different types of chips on the shelves: potato chips and stacked chips. The latter are not made from potato slices, but from potato dough. Stiftung Warentest examined a total of 25 corresponding products, including potato chips, stackable chips and potato snacks. The search was for taste highlights and conspicuous levels of harmful substances.
Result? Eight products scored "good", six "satisfactory", six "sufficient" and five "poor" due to high levels of pollution.
Among the test losers are only branded and organic chips. Among them are the Youtuber CrispyRob "Rob's chips as they should be, paprika taste", which almost double the guideline value for acrylamide ("poor", grade 5.3). The "Dennree Potato Chips Paprika" from Denn's Biomarkt taste burnt and bitter ("poor", grade 5.2). The "Bio Organic Potato Chips" taste like rancid fat
Acute gastrointestinal complaints are at risk if you take in too high a glycoalkaloid content. These are plant toxins that are mainly found in the potato skin. In ten products, the salary is suspicious. The "Kettle Chips Paprika" are most heavily contaminated
The potato chips "Krosse Kerle Tomato
Incidentally, the invention of potato chips is credited to the Crum family. It is not clear whether the brother or the sister produced the first chip. But the place and time of the event: Saragota Springs in the US state of New York almost exactly 160 years ago. According to legend, chef George Crum wanted to teach his guest, entrepreneur Cornelius Vanderbilt, a lesson. He had let his fries go back several times - they were too thick. Crum is said to have cut some potatoes into wafer-thin slices and fried them in oil until they could no longer be pierced with a fork. But Vanderbilt liked the crispy slices.
The other version of the story is that Crum's sister accidentally dropped a thin slice of potato into hot fat. George Crum is said to have been so enthusiastic about the crispy slice that he put the chips on his menu.
