Potato crisps tested - crispy tops and many flops

It is not so easy to make them well. The taste and mouthfeel of the chips must be right and the pollution must be low. Frying potatoes, for example, produces acrylamide. Two products tested exceeded the valid guideline value. Plant toxins from potatoes cannot be completely avoided in crisps either, but the levels tested differ greatly. The test ratings range from good to poor. Read our tested report to find out which crisps you can eat with a clear conscience. You can also find out which ones taste really good and which ones offer the best price-crunch fun ratio.