AbstractThe prevention of enzymic browning of potato chips, by inactivation of the phenolase enzyme by heat, has been investigated. The relative merits of scalding by water, by infrared radiation and radio‐frequency power have been evaluated. A major disadvantage of these methods was the production of off‐flavours during subsequent storage. Microbial growth was also a serious problem, but could be controlled by scalding in the package or by irradiation after packag