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Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 max, 29.79 mg/100g), K (min, 1.10 max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 μg/kg with a range 866.96 948.7 in continuous frying chips and 873.369 μg/kg in kettle cooked chips with the range 840.06 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats. article History Received: 28 March 2017 Accepted:19 July 2017

Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars