Ten potato cultivars, commonly grown in North Indian plains were evaluated for processing and nutritional quality. Within the cultivars studied, Kufri Chipsona-1, Atlantic and Lady Rosetta were rated as the best varieties for processing into potato chips, since these contained the highest amount of dry matter content, lowest amount of reducing and total sugars and produced chips of desirable colour, texture and flavour. While Kufri Pukhraj, a table variety, which was found unfit for processing was considered highly suitable for direct consumption since it contained the highest amount of bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity.

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