Which potatoes are bred for better chips?

New chip-focused potato varieties

Michigan State University researchers have developed new potato varieties engineered for one primary goal: producing better chips. The breeding work targets both storage stability and performance characteristics that chips depend on.

According to the report, these potatoes are designed to resist disease and to maintain low sugar levels for up to eight months in storage. That sugar-management piece is especially important for chipping because higher sugar levels during processing can contribute to darker, less desirable chip color when potatoes are fried.

The “disease resistance” aspect also matters for growers and processors. Disease pressure can reduce yield and consistency, which makes it harder to maintain steady output for brands and restaurants that rely on dependable fry/chip quality.

Together, the traits—low sugar preservation over long storage periods and disease resilience—suggest the varieties are meant to deliver more uniform results from farm to processing plant.

For consumers, the direct impact would be chips that are more consistent in color and likely better suited to achieving the crisp, golden look expected from quality potato chips.

For the food industry, these potatoes could reduce variability season-to-season and lower the amount of adjustment processors need to make if raw potatoes differ in sugar content. That kind of consistency can improve efficiency and potentially support fewer “off batches.”

While the report doesn’t name specific chip brands or launch dates, it does clearly identify the technology-breeding focus and the key performance parameters: disease resistance and sugar control during extended storage.

Overall, the research is aimed at solving the storage-to-frying quality problem that affects chip color and flavor.