The chip folks (Frito Lay, Heinz, Kettle, Lance) got into a bit of trouble with California regulators for lack of compliance with respect to product "warning" labels regarding levels of a potentially harmful chemical released in high-temperature cooking. I'd never heard of "acrylamide" before so I did a bit of googling and was surprised at what surfaced.
We should perhaps be aware of how the byproduct sneaks into our home-cooked foods, as well. The FDA has a helpful paper on this here.
(Photos from FDA website. Pics contrast good (left) versus excessive browning which hikes acrylamide production. I know, I know... that's how I like my toast, too!)
On top of my reading stack: The Diving Bell and the Butterfly by Jean -Dominique Bauby