Why Do Homemade Chips Turn Brown. Sugar bloom is normally caused by surface moisture. The acidity of the lemon juice inhibits the browning enzymes ability to react with oxygen and so does the cold of the water.
I have tried different frying temps between 325 and 375. Then if you have time turn the oven off and let the chips sit in the cooling oven for 15-30 minutes. Dont try it with Idaho russets or Red potatoes.
Sugar bloom is normally caused by surface moisture.
The reason is that the water vapour produced inside the chip as it cooks behaves differently depending on the strength of gravity. Lowering the pH of the potato helps fight off oxidation. Water on the potatoes surface causes the temperature of the cooking oil to drop. The potatoes turned dark almost black.
