Why do chips take less time to cook than potatoes?

Chips (or crisps) take less time to cook than potatoes because of several factors:

* Thinness: Chips are sliced much thinner than whole potatoes. This means the heat penetrates the chip much faster, allowing it to cook through quicker.

* Surface Area: The thinness of chips also means they have a larger surface area to volume ratio. This exposes more of the chip to the heat, allowing it to cook faster.

* Moisture Content: Chips are typically fried in oil, which draws out moisture. This makes the chip cook more quickly and results in a crispy texture.

* Cooking Temperature: Chips are usually fried at a high temperature, around 350-375°F (175-190°C). This high heat further accelerates the cooking process.

On the other hand, whole potatoes have a thicker structure, lower surface area to volume ratio, and higher moisture content. These factors contribute to their longer cooking times.