Acrylamide is a substance that is created when a starchy product, such as a potato or bread, is cooked at high temperature.  The darker the product is then the higher the acrylamide and it may not be very good for  public health.  This is why we cook chips to a light golden colour and select the correct potatoes.

I built a microsite to help the fish and chip industry manage acrylamide which you can find here: