What clogs the arteries less, when you eat the potato chips while they're fresh and then let the body oxidize them, or when you let the oil in the chips go rancid first and then eat them ?
Of course, if they were rancid you wouldn't eat them.
The question is, should I throw the chips away if they're just a little air-oxidized or is the air-oxidized form of the corn oil not as bad as fresh unoxidized/unpolymerized oil ?