Puffed food such as potato chips is the representative of crisp taste. Generally speaking, if you want a crisp taste, you need to supplement enough fat. Only fat can make a crispy taste. Therefore, the better the puffed food tastes, the more attention should be paid to its fat content. The thinner the potato chips, the higher the fat content. Moreover, this kind of fat is easy to produce toxic and harmful substances and even carcinogens after high temperature treatment, and some will aggravate the inflammatory reaction in the body.

Starch foods, such as French fries, fried steamed bread slices, fried dough sticks, fried oil cakes, etc., will contain certain carcinogen acrylamide after being fried at high temperature. A previous study showed that the crisper and thinner the potato chips, the higher the acrylamide content. This point has also been proved in the food industry, that is, the thinner the fried food, the more acrylamide it contains, and the greater the harm to human body.

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In addition to potato chips, there are many dried fruits and vegetables on the market, which are marked as low-temperature frying. Many people will think that this is healthier. Yes, they are all vacuum low-temperature fried products, because the frying temperature is less than 100℃, no carcinogens are produced, and the oil is not easy to oxidize. But the only drawback is that the fat content is relatively high, between 10%-20%. Eating more is not recommended.

French fries and chips are the favorite of many children, so parents should control their children's eating frequency and eat as little as possible. It is best not to let children eat puffed food that is too crisp, because of poor nutrition and many factors that are not conducive to health.

Baidu Encyclopedia-Dietary Guidance: The thinner the potato chips, the less healthy they are.