Why do all chips have a golden brown colour but boiled potatoes remain white?

Potato chips are fried in hot oil, which causes a chemical reaction called the Maillard reaction. This reaction occurs between amino acids and sugars, and produces a variety of compounds that give chips their golden brown colour and characteristic flavour. Boiled potatoes, on the other hand, do not undergo the Maillard reaction because they are not heated to a high enough temperature.