There’s a new breed of chip in town

Potato chips/crisps are a beloved snack the world over. While the concept of this mainstay item is simple – thinly slice potatoes and fry them in oil – there is a lot of science behind them. One aspect of this is in the potatoes themselves, and the scientists at the Michigan State University are hard at work developing new varieties of potatoes that are bred with attributes essential to making great potato chips.

The biggest hurdle to overcome when creating the perfect spud for chips is their ability to stay starchy in storage. While chips are made year-round, potatoes are only harvested once, meaning the spuds have to stay in cold storage until it’s time to fry. Those that remain low in sugar fry up better. Another consideration is the health of the potato plants, which are susceptible to various blights and other diseases. History tells us it’s a bad idea to rely on just one strain of potato, so researchers have worked on several types that are resistant to one or more potato diseases. The more diversity, the better.

The new varieties are Manistee, Mackinaw, Petoskey, Huron Chipper, and the aptly-named Blackberry, which is purple-skinned and purple-fleshed variety. The new Mainstee cultivars build on an already-great potato, while Petoskey has the bonus trait of absorbing less oil during the fry. The Blackberry offers a unique color – while I’ve seen purple corn chips, I have yet to see a purple potato chip, but I would definitely try one.