you’re making some potato chips. what can help keep acrylamide levels to a minimum here?

Peeling the potatoes helps keep acrylamide levels to a minimum when making potato chips.

Why peeling helps

• Acrylamide forms mainly from free asparagine and reducing sugars in the outer layers of the potato during high‑temperature frying. Removing the peel reduces some of these precursors at the surface, which can lower acrylamide formation.

• Training and quiz materials that use this exact question list “peeling the potatoes” as the correct option compared with “frying above 175 °C” or “cutting the potatoes into equal‑sized pieces.”

Other practical tips (beyond the quiz)

• Soak raw potato slices in water for at least 15 minutes before frying to leach out surface sugars, which can cut acrylamide substantially.

• Avoid very dark browning; aim for a light golden color rather than deep brown, since acrylamide increases as chips get darker.

So for the specific “select one” style question, the best answer is: Peeling the potatoes.

Information gathered from public forums or data available on the internet and portrayed here.