The Stale Chip, Sealed Bag Mystery (2024)

When Staleness Strikes Before the Crunch

I usually write on the philosophy of meaningful work, ethics, and the philosophy of AI & technology. But I had to post this because I couldn't really find the answer to my question:

Various searches only turned up hacks for keeping an opened bag of chips crunchy.

I've never experienced this staleness phenomenon before until moving to Florida. (I've lived in California, Wisconsin, New York, and Britain.) I thought it was just the brand I had bought but soon found the problem affecting just about every unopened bag that I left sitting around for more than a week.

But how?

It all boils down to the science of permeability. The polymers that make up chip bags have tiny spaces between their molecules - think of them like a chain-link fence. Gases, like water vapor (the culprit behind humidity) can slip through these gaps. This movement of gases is called permeation and occurs faster in warmer environments, like your pantry in July.

The result? Stale chips before you can even tear open the bag!

Have you experienced the great Florida Chip Crisis? Share your stale chip stories!

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About the Author

Todd Mei (PhD) is former Associate Professor of Philosophy specializing in hermeneutics, the philosophy of work and economics, and ethics. He is currently a researcher and consultant in meaningful work and is founder of Philosophy2u. With over 20 years of experience in teaching, researching, and publishing, Todd enjoys bringing insight, innovation, and worklife revolution to organizations, businesses, and individuals.