When potatoes are exposed to excessive light in the field, the factory, or even on the shelf at home, they begin to develop chlorophyll, which is harmful to the plant. Hence, they turn green. The bottom line is that chlorophyll is responsible for the green color of some potato chips. They are quite safe to consume.

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Green potatoes:

In this case, the chlorophyll had only recently begun to form in the potatoes. The exposure of potatoes, which grow underground, to excessive light in the field, factory, storage, on the store shelf, or in your home can result in this condition. The majority of green potatoes never make it to the grocery store. However, it is possible that a green-tinted potato will pop up at a potato chip plant and end up in a bag of chips. As you eat that green chip, you’re ingesting chlorophyll, which is beneficial. It is non-toxic and completely harmless. So if you come across a green chip every now and again, chances are you’ll be alright eating it. The green sprouts and leaves from the potatoes themselves, on the other hand, should not be consumed since they contain extremely high levels of solanine.

Conclusion:

These are simply potatoes that had begun to produce chlorophyll when they were harvested. The exposure of potatoes, which grow underground, to excessive light in the field, factory, storage, on the store shelf, or in your home can result in this condition.