The thinner the chips are, the higher the fat content tends to be, and, this fat undergoes high-temperature processing, which is prone to produce toxic and harmful substances, and even carcinogens, some of which also exacerbate the inflammatory response in the body.

Starchy foods that are deep-fried at high temperatures, such as French fries, sliced steamed buns, fried sesame seeds, and deep-fried doughnuts, can contain certain carcinogens such as acrylamide. A previous study showed that the crisper and thinner the chips, the higher the acrylamide content. And this point in the food industry has also been proved, that is, the thinner the fried food, the more acrylamide, the more harmful to the human body.

Fried potato chips are suitable for people:

For healthy adults, it is not a very big problem, but for young children whose kidney function is not yet developed and kidney disease patients, it is a small burden. In addition, the fat inside the potato chips is not a favorable fat for people, potato chips contain a lot of saturated fat, too much consumption is also very unfavorable to health. Obese people, diabetes, coronary heart disease and hyperlipidemia patients had better not eat or eat less.

Some companies package potato chips as alternative low-fat content. In addition, some fat-free potato chips contain artificialized, indigestible fat substitutes. These substances have been revealed by the media to cause gastrointestinal distress and more embarrassing incontinence when absorbed in large quantities.

The above references? Baidu Encyclopedia - potato chips, People's Daily Online - Dietary Guidelines: The thinner the chips, the less healthy they are