Ivory Crisp's compact, round shape makes it perfect for slicing into
delicious chips. When fried, as part of the chip-making process, Ivory
Crisp chips brown evenly to a light-golden color.
The secret? Ivory Crisp has a good balance of starch to sugar. This
favorable ratio helps prevent the unattractive dark spots and burnt
flavor that can occur when frying potatoes with a higher amount of
What's more, Ivory Crisp keeps its desirable ratio of starch to sugar
even during cold storage. Most "chipping" potatoes spend at least some
time in cold storage before they're needed for processing into chips.
Cool temperatures help inhibit rot and other diseases, and thwart
unwanted sprouting. But those temperatures also have the undesirable
effect of enhancing the natural conversion of starch to sugar.
That means, before they're made into chips, some potatoes have to be
reconditioned, to reduce the amount of accumulated sugar. But Ivory
Crisp needs little or no reconditioning. This feature cuts costs and
helps keep a more even supply of chipping potatoes ready for use.
Ivory Crisp originated from a seedling produced in North Dakota's
potato breeding program. In Oregon, it was selected for further study in
that state and for tests in Idaho, Oregon and Washington as well. Last
year, scientists determined that Ivory Crisp was ready to offer to
Plant geneticist Richard G. Novy of the ARS Small Grains and Potato
Research Unit, Aberdeen, Idaho, and the other co-developers of Ivory
Crisp reported their work earlier this year in the American Journal of