Is making crisps from cooking oil and potatoes a reversible change or chemical reaction?

When potatoes are fried in oil, the heat causes the starch in the potatoes to break down into simple sugars. These sugars then react with the amino acids in the potatoes to form a brown pigment called acrylamide. This reaction is a chemical change because it results in the formation of a new substance (acrylamide) that has different properties from the original substances (starch and amino acids).