The contribution of potato constituents to color development in fried chips was evaluated using model systems. Soluble constituents of potato slices were removed using water and ethanol. Leached slices were infiltrated with pH 6.2 solutions containing sucrose, reducing sugars (glucose and fructose), ascorbic, chlorogenic and amine acids (asparagine and glutamine) in quantities typical for potatoes. Infiltrated slice composition was evaluated by HPLC. Slices were fried and the color measured. Reducing sugars showed linear association with L* and hue angle and quadratic relationship with chroma of chips. Ascorbic acid affected chip color at low reducing sugar levels (40 mg/100g tuber); sucrose also contributed to chip color development.