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Lars Bugge Aarset

The healthiest crisps on the planet

Researchers have now found out how to stop the formation of harmful acrylamides when deep-frying potatoes to make crisps.

Published 15.06.23

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Research news from NTNU and SINTEF

Research news written for the general public about technology, energy and environment, science, fish and aquaculture, innovation, health, the social sciences and humanities.

ISSN 2703-7029

Contact the editors

Nina Tveter, NTNU
Christina Benjaminsen, SINTEF

See Contact page

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