Hello! Tonight we fried some Idaho baking potatoes as chips. When I was peeling them, I noticed some of the ones we used had green under the skin and the eyes had started to sprout. Unfortunately, the potatoes weren't properly stored, but not much I could do about that other than peel and prep for use as chips. When we went to eat them, we noticed the chips had a bitter taste to them. We used new, unsealed canola oil in a dutch oven configured as a deep fryer. The temperature was held between 320 and 360. and chips were cooked for about 5-7 minutes. The chips were not burned, had been rinsed, soaked for an hour+, and dried before cooking. Any suggestions as to why they were bitter? I know about solanine in the skin but figured peeling would remove the bitterness. Does the solanine permeate the potato?