Russet potatoes are not commonly used for chips, making this product itself a rare find. Additionally, these chips are made using a specific style with a strong emphasis on the fact that these chips are simply darker and richer rather than burnt or overcooked, which is often the assumption. Chips made in a darker style are are naturally caramelized — the sugars found in russet potatoes undergo a transformation when exposed to heat. Over time, this transformation changes the taste and even the smell of the potato. This gives the chips a golden brown colour, a crunchier texture, and a richer taste, much like caramelizing sugar on crème brûlée gives it more colour and flavour.

This process is known as the Maillard reaction. Despite the fact that this process is quite similar to caramelization, it is not the same. The key difference is that caramelization happens at a higher temperature, typically 150 degrees Celsius or more, while the Maillard reaction typically happens between 140-150 degrees Celsius. This reaction can happen while making all kinds of foods, like steak or bread, and is being applied to making potato chips in this case.