I have to srongly disagree with the Strait Dope article on green potato chips ( http://www.straightdope.com/classics/a2_055b.html ). As Wikipedia notes about the poison solanine (which is associated with the green parts of nightshade-family plants, like potatoes):
“Deep-frying potatoes at 170°C (306°F) is known to effectively lower glycoalkaloid levels, whereas microwaving is only somewhat effective and boiling has no effect.”
Ever had fried green tomatoes? A raw green tomato will make you sick. A fried green tomato is just tasty food. There’s no reason to believe that this would be any different with potato chips, which are thoroughly deep fried.
Am I missing something here? I’m just not sure from your post what it is about the article you “strongly disagree” with. Cecil tells us the green chips are harmless and you seem to agree.
Well, except that they really are, or at least close relatives. But, as Cecil noted, green potato chips aren’t bad for you. So I’m not sure the OP isn’t making a tempest out of something that isn’t quite like a teapot.
Just want to throw in that Tim’s Cascade Potato Chips has a wasabi flavored chip which is green by design.
They are awesome and not poisonous (unless you find wasabi too hot for your tastes. Try feeding them to unsuspecting people unfamliar with wasabi for a quick laugh. )
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