Of course, potato chips last for a shorter period of time if they are not stored properly. But remember that potato chips, like a lot of other snacks, usually have a sell by date and not a use by date. Because of this distinction, you may safely use potato chips even after the best before date has lapsed. About 2-3 weeks after the sell by date has passed, an unopened bag of chips will begin to taste stale and/or loose their crunch.
How to tell if Potato Chips are bad, rotten or spoiled?
Practicing proper hygiene and food safety techniques will help prevent foodborne illness.
When chips have gone bad, they lose their crisp crunch (which to some people that might not make them bad, but since they have little nutritional value anyways it seems a shame to take away their most enjoyable attribute). So, taste is the best way to tell if your potato chips have gone bad.
There are, of course, certain health risks associated with spoiled foods so always remember to practice food safety and enjoy your foods before their shelf life has expired!
How to store Potato Chips to extend their shelf life?
To extend the shelf life of potato chips store them in a cool, dry and dark place. Humid environments will make chips go bad and become stale quicker. The original package works great as long you tightly roll over the packaging and use a clip to seal the opening.
Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.
Interesting facts about Potato Chips:
Taking a bag of chips to high altitudes may also cause them to go stale sooner, because the air inside the bag will expand and often pop the bag open. So, it you're going to the mountains and hear a loud "pop" in the car, it's your bag of chips that will need to be re-sealed when you arrive.
How long are Potato Chips good for when prepared in a dish?
How long do potato chip last? That depends. How long does cheese last? In general, potato chips last only as long as the quickest expiring ingredient in the dish.
