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Chips are packaged with extra space to prevent crushing, but the gas inside is nitrogen, not oxygen. Nitrogen preserves the chips while oxygen would make them soggy and spoil.
The chips are specially packaged with extra space to act as a cushion and prevent them from being crushed during handling. But it’s actually not oxygen that takes up so much space in the bags: it’s nitrogen, the gas that makes up 78 percent of the air we breathe. Nitrogen remains stable around other chemicals, making it a useful preservative. On the other hand, oxygen reacts with nearby substances. If the bags of chips were filled with oxygen, the potatoes and oil in the chips would end up getting soggy from the moisture and eventually spoiling.
Read more about potato chips:
Chips are the most popular American snack, making up about 40% of all snack foods.
Potato chips are thought to have been invented in 1853 by George Crum, a chef who sarcastically sliced his potatoes very thin after a customer complained that the fries were too thick.
During World War II, potato chips were named an essential food by the US government and were often one of the few ready-to-eat vegetable products available.
